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12 Gauge Stout Recipe

‘12 Gauge Stout’ Recipe Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19835

 This recipe is an Aussie Brewmakers original. It is a big bold stout that drinks better and better with age. We call it our ’12 Gauge Stout’ as it is a double barrelled, loud and full flavoured dark beer with a smooth mouth-feel and deep roasted undertones. The recipe is another great introduction to experimenting with hops, wet malts and grains for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:                                                                  

  • 1 x 1.7kg Morgan’s Special Kettled Dockside Stout Beer Kit
  • 1 x 1.5kg Coopers Malt Extract - Dark
  • 1 x 15g Premium English Ale Yeast
  • 250g Maltodextrin
  • 1 x 150g Aussie Brewmakers Cracked Carapils Grain (steeped)
  • 1 x 12g Fuggles Finishing Hops Teabag (steeped)

Other Ingredients:

  • 200g of Dextrose if kegging with no secondary fermentation (not supplied)

Method:

  1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)
  2. Discard beer kit tin yeast and sit beer tin and malt tin in hot water for 10 minutes to loosen contents
  3. Boil 1.25L of water in kettle
  4. Steep Fuggles Finishing Hops in 250mls of boiled water for 10 minutes
  5. Steep Grain in 1L boiled water for 15 minutes
  6. Re-boil 2.25L of water in kettle
  7. Add 1.5L of boiled water to fermenter with Malt Extract and Maltodextrin and stir vigorously to dissolve
  8. Pour 250ml of boiled water into malt tin and stir to dissolve remaining contents, then add to fermenter
  9. Add beer kit tin to fermenter and stir thoroughly to dissolve
  10. Pour 250ml of boiled water into beer kit tin and stir to dissolve remaining contents, then add to fermenter
  11. Strain steeped grain liquid into fermenter and rinse with 250mls boiled water (do not add grain to fermenter)
  12. Add Fuggles Finishing Hops teabag and steeped water to fermenter
  13. Add water to fermenter to 22.5L and test temperature – make sure it is between 18-24 degrees before pitching yeast
  14. Take initial hydrometer reading
  15. Pitch 15g Premium English Ale Yeast and stir gently
  16. When fermentation finished check with hydrometer and bottle as per normal. Allow 4 weeks bottle conditioning.

 

N.B. If kegging, add 200g of Dextrose at step 7

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