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Woot Stout

A rich, velvety stout with hints of chocolate and coffee, perfect for cozy evenings or festive gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 pints
Course: Beverage
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 9 lbs Pale Malt
  • 1 lb Roasted Barley
  • 1 lb Chocolate Malt
  • 1 lb Crystal Malt 60L
  • 1 oz Cascade hops bittering
  • 1 oz Fuggle hops flavor
  • 1 packet Irish Ale yeast
  • 5 oz Priming sugar for bottling

Equipment

  • Brewing kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Hydrometer
  • Stirring spoon
  • Bottling equipment
  • Thermometer

Method
 

  1. Gather all your ingredients and equipment.
  2. Fill the brewing kettle with about 3 gallons of water and heat it to 165°F.
  3. Add the crushed grains to a grain bag and steep them in the hot water for 30 minutes.
  4. After 30 minutes, remove the grain bag and let it drain back into the kettle.
  5. Bring the liquid (wort) to a boil.
  6. Once boiling, add the bittering hops (Cascade) and boil for 60 minutes.
  7. After an hour, cool the wort quickly using an immersion chiller or an ice bath.
  8. Transfer the cooled wort to your fermentation vessel and pitch the yeast.
  9. Seal with an airlock and let it ferment for 1 to 2 weeks.

Notes

Woot Stout is best enjoyed with hearty dishes and desserts.