American Stout / Imperial Coffee Stout
Home Brewing Recipes
Brooks Brewery Associate Brewer
Arny Lands
Beer Nexus
the crossroads of the beer world
Hello from here at  Brooks Brewery  It's a chilly day with snow in the
forecast but you can still
I  stop by to try some of our great beer with over
10 different styles currently on tap plus guest beers. We have both
indoor and outdoor seating
though which might be fun on a winter day
as long as you dress warmly.
  When you visit  be sure you ask for me or
even better our award winning head Brewer Artie Hanneman.  We both
really enjoy meeting the readers of BeeerNexus. As always if you have
any questions just write me here at

Considering the season I think a good old fashioned American stout
would work as this month's recipe.  You don't see many straight up, non-
adjunct, American stouts out there today so it's up to we home brewers
to keep this grand style moving forward back to popularity.  I'll give you
both an all grain and extract recipe.  Here we go -

10 lb (4.5 kg) two-row pale
2 lb (907 g) Munich
1 lb (454 g) Crystal 60L
12 oz (340 g) Weyermann Carafa II
8 oz (227 g) roasted barley

1 oz (28 g) Chinook [13% AA] at 60 minutes
1 oz (28 g) Centennial [10% AA] at 10 minutes
1 oz (28 g) Cascade [7% AA] at flame-out

White Labs WLP001 California Ale .

Mill the grains and mash at 154°F (68°C) for 60 minutes, aiming for a
mash pH of 5.5. Raise to 168°F (76°C) for 10 minutes and mash out.
Vorlauf until the runnings are clear, then run off into the kettle. Sparge
the grains and top up as necessary to obtain about 7 gallons (26.5
liters) of wort—or more, depending on your evaporation rate. Boil for 60
minutes, following the hops schedule. After the boil, chill the wort to
about 67°F (19°C), aerate well, and pitch the yeast. Ferment at 67°F
(19°C). Once fermentation is complete, cold-crash, package, and

In place of the pale and Munich malts, substitute 9 lb (4 kg) of pale liquid
malt extract (LME) and 2 lb (907 g) of amber LME. Bring 7 gallons (26.5
liters) of water to about 162°F (72°C) and hold. Using a mesh grain bag,
steep the remaining grains for 15 minutes, then remove the bag and
allow it to drain into the wort. Add the LME while stirring and stir until
completely dissolved. Boil for 60 minutes, following the hops schedule.
After the boil, chill, aerate, and ferment following the directions above.

For those who like a bit of coffee in their stout here's my all grain twist on
a big (9%),delicious coffee stout that you will really enjoy.


12 lb (5.4 kg) Maris Otter
1 lb (454 g) Munich Malt I
1 lb (454 g) Munich Malt II
12 oz ( 340 g) Caraaroma
10 oz (283 g) chocolate malt
8 oz (227 g) Carafa III
6 oz (170 g) flaked oats

0.5 oz (14 g) Nugget at 60 minutes.
0.5 oz (14 g) Chinook at 45 minutes.
0.4 oz (11 g) Cascade at 30 minutes.
2.6 oz (74 g) of coarsely ground coffee (see “Directions” below)
3.9 oz (111 g) of cacao nibs (see “Directions” below)

A clean ale yeast such as Wyeast 1056, Safale US-05 (US-56), or White
Labs WLP001

Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60
minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C)
the last few days. Cold crash, rack the beer off of the yeast, add 2.6
ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of
cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for
3–5 days (or to taste), rack off of the coffee grounds and cacao nibs,
keg or bottle.


New brewers don't forget to review my article
.Home Brewing Tips and
the complete guide
Beginning Brewing Guide.


That's it for this month.  
Hope to see you next time!

Good Brewing and Cheers!

Arny Lands
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