Batch 123 – American Bully (stout)

Change of plans. I’m brewing an American Stout before I do my bretted saison. The reason is that I was reading this book last night:


and when I got to page 126 I realized that have never brewed or even tasted an American stout. But since I’m in to beer with bold profiles I knew I had to try this. I’ve brewed e couple of Imperial stouts, and there are several available here in Sweden, both foreign (American) and domestic, but I think that the American stout might be a nice aquaintance with its bitterness and roastiness and hop character without the rich mouthfeel of the Imperial. We’ll see.

This recipe departs from Jamil’s recipe in Brewing Classic Styles.


Style – American Stout
OG/FG 72/13
IBU 72
ABV 7,8 %
Vol 21 L


6,79 kg (81,3 %) Pilsner malt
0,63 kg (7,5 %) Roasted Barley
0,47 kg (5,6 %) Chocolate malt
0,23 kg (2,8 %) Caramunich I
0,23 kg (2,8 %) Caramunich II

90 min @ 65 degrees C for 26 liters of wort @ SG 1,062


90 minutes

15 g/21 IBU Magnum for 60 min
35 g/10,1 IBU Cascade for 20 min
35 g/21,7 IBU Citra for 20 min
35 g/5 IBU Cascade for 5 min
35 g/10,7 IBU Citra for 5 min

Chill to 19 degrees C


Pitch California Ale yeast.

Ferment at 19 degrees thoughout. You may raise the temperature to 20-21 degrees at the end of fermentation to ensure full attenuation.

Dry hop with:
30 g Cascade for 5 days
30 g Citra for 5 days

Package and Carbonate

Package and carbonate for 2,5 volumes of CO2. I will bottlecondition.



One comment

  1. Gjorde nästan exakt en likadan för några år sedan minus ekkuberna. Kolsyran tar väääldigt länge innan den utvecklas. Den blir absolut funky och redigt torr. Tror att du är på rätt spår med eken, blir nog riktigt fin.


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