5 Classic Stout Recipes for the Homebrewer
If you’re into homebrewing and love darker beers with rich flavors, a good stout might be just what you’re looking for. These beers are known for their deep color, creamy texture, and smooth, roasted taste. Whether you're brewing for the first time or have a few batches under your belt, stout recipes are a great go-to. The Learning to Homebrew team put together this list of five classic stout recipes that are both fun to make and rewarding to taste. Let’s check them out.1. **Dry Irish Stout**
This is the one most people think of when they hear “stout.” Think Guinness – dark, smooth, with a dry finish and a roast coffee aroma. To make it, use pale malt, roasted barley, flaked barley, and a clean ale yeast. Keep the alcohol level moderate, around 4-4.5%. It’s a great session beer and doesn’t take forever to age.
2. **Milk Stout (Sweet Stout)**
This one’s a little smoother and sweeter, thanks to lactose – a milk sugar that doesn’t ferment. You’ll want pale malt, chocolate malt, crystal malt, and a touch of black malt. Add lactose during the boil, and choose an English ale yeast for a nice creamy finish. It’s a good choice for folks who prefer a softer, sweeter beer.
3. **Oatmeal Stout**
Oatmeal gives this stout a silky mouthfeel and some light sweetness without being too much. Use a mix of pale malt, flaked oats, chocolate malt, and roasted barley. An English ale yeast works nicely again here. It’s rich but still easy to drink – perfect for cooler evenings.
4. **American Stout**
This version packs a bit more punch. It uses American hops like Cascade or Chinook, which give a noticeable bitterness and some citrus or pine taste. Stick with standard dark malts, but bump up the hop levels. It’s bold and flavorful without being too harsh.
5. **Foreign Extra Stout**
A bit stronger and often a little sweeter than the Dry Irish Stout, this one was originally brewed for long travel. Think of it as a beefed-up export version. Use the same base as a Dry Irish but increase the malt and alcohol a bit (aim for 6-8%). A longer aging time helps smooth out the edges.
Try your hand at one or all of these, and enjoy the results one pint at a time!