GOLD MEDAL WINNING AMERICAN STOUT - 5 recipes

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

phildo79

Member
Joined
Feb 5, 2014
Messages
2,311
Reaction score
1,552
Location
N. Ireland
GOLD MEDAL WINNING AMERICAN STOUT


Han Solo Shot First Imperial Stout

2018

Sean Kinnas of Irwin, PA, member of the Three Rivers Alliance of Serious Homebrewers, won a gold medal in Category 15: Imperial Stout during the 2018 National Homebrew Competition Final Round in Portland, OR. Kinnas’ imperial stout was chosen as the best among 221 entries in the category.

To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Han Solo Shot First Imperial Stout | Russian Imperial Stout

INGREDIENTS

For 7.5 US gallons (28.4 L)

MALTS

22.29 lb. (10.11 kg) Crisp Maris Otter pale malt

4.7 lb. (2.13 kg) Crisp 64° L brown malt

3 lb. (1.17 kg) Hugh Bairds 600° L black malt

HOPS

4 oz. (112 g) UK First Gold, 6.1% a.a. @ 60 min

2.9 oz. (82 g) Challenger, 8.4% a.a. @ 60 min

YEAST

Wyeast 1469 West Yorkshire ale yeast, 100mL top cropped from an oatmeal stout. Or target 335B cells per 5.25 gal. with a starter.

WATER

Moderately low mineral water. (less than 70 ppm hardness as CaCO3). Adjust mash to room temperature pH of 5.4 with Ca(OH)2. Acidify sparge water to a room temperature pH of 5.5.

SPECIFICATIONS

Original Gravity: 1.094 (22.5° P)

Final Gravity: 1.030 (7.5° P)

ABV: 8.50%

IBU: 64

SRM: 57.4

DIRECTIONS

Mash at 149°F (65°C) for 60 minutes (or until conversion is complete) in 8.5 gal. (32.2 L) of strike water. Lauter and sparge to collect 9.5 gal. (36 L). Boil down to 7.5 gal. (28.4 L).





“Cat Scratch Cali” Tropical Stout



National Homebrew Competition2018

Charles Macaluso of Saint Helens, OR won a silver medal in Category 13: British & Irish Stout during the 2018 National Homebrew Competition Final Round in Portland, OR. Macaluso’s tropical stout earned 2nd place among 370 entries in the category.



To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.



“Cat Scratch Cali” Tropical Stout | Tropical Stout

INGREDIENTS

For 5.5 gal (20.8 L)

12 lbs (5.44 kg) 2-row pale malt

1.5 lb (0.68 kg) Brown malt

1.5 lb (0.68 kg) Chocolate malt

1.25 lb (0.57 kg) Roasted Barley

1.25 lb (0.57 kg) Lactose

1 lb (0.45 kg) Crystal Malt 120°L

0.5 lb (0.23 kg) Flaked Oats

3 oz. (0.09 kg) Carapils

.25 oz Valley CO2 Extract hops (60 min)

1 Whirlfloc Tablet (15 min)

4 oz. Cocoa nibs (15 min)

1 Darkness Imperial yeast

1 Joystick Imperial yeast

SPECIFICATIONS

Original Gravity: 1.090

Final Gravity: 1.038

ABV: 7%

IBU: 42.1

DIRECTIONS

Mash at 152° F (67° C) for 60 minutes. Raise temp to 168° F (76° C) for mash out, hold for 10 minutes, then begin runoff and sparge. Boil for 90 minutes.



Knockout at 67° F (19° C), oxygenate and pitch, and hold at that temperature for primary fermentation.



Force carbonate to 2.1 vol.



Fostag Stout



2008

Mike Feiertag of Cincinnati, OH, member of the Bloatarian Brewing League, won a gold medal in Category #13: Stout during the 2008 National Homebrew Competition Final Round in Cincinnati, OH with the help of Jim Foster. Feiertag’s Stout was chosen as the best among 418 final round entries in the category.



To see other winning homebrew recipes from the 2008 National Homebrew Competition, visit our archive of National Homebrew Competition winners.



Fostag Stout | American Stout

INGREDIENTS

For 10 Gallons (37.85 L)

19.0 lb (8.62 kg) Maris Otter pale malt

2.0 lb (0.9 kg) chocolate malt

2.0 lb (0.9 kg) English roast barley

2.0 lb (0.9 kg) 120° L crystal malt

1.5 lb (0.68 kg) flaked oats

6.0 oz (170 g) Cascade whole hops, 7% a.a. (60 min.)

2.0 oz (57 g) Cascade whole hops, 7% a.a. (10 min.)

White Labs WLP001 California ale yeast

Dextrose to prime

SPECIFICATIONS

Original Gravity: 1.06

Final Gravity: 1.014

ABV: 6.04%

DIRECTIONS

Mash grains at 154° F (68° C) for 90 minutes.

Primary fermentation for 7 days at 68° F (20° C) in glass.

Secondary fermentation for 3 days at 65° F (18°C) in glass.



Redridge Stout



2009

Andrew Waisanen of Irvine, CA, member of the Long Beach Homebrewers, won a gold medal in Category #13: Stout during the 2009 National Homebrew Competition Final Round in Oakland, CA. Waisanen’s Stout was chosen as the best among 374 final round entries in the category.



To see other winning homebrew recipes from the 2009 National Homebrew Competition, visit our archive of National Homebrew Competition winners.



Redridge Stout | Foreign Extra Stout

INGREDIENTS

For 6 Gallons (22.71 L)

12.0 lb (5.44 kg) Maris Otter malt

1.0 lb (0.45 kg) flaked barley

1.0 lb (0.45 kg) roasted barley

0.63 lb (286 g) chocolate malt

0.5 lb (227 g) 120 L crystal malt

0.5 lb (227 g) 40 L crystal malt

0.2 oz (5.7 g) brewers licorice (in boil, 60 min)

1.0 oz (28 g) Northern Brewer pellet hops, 8.1% a.a. (60 min)

1.0 oz (28 g) Cascade pellet hops, 7.8% a.a. (30 min)

1.0 oz (28 g) Cascade pellet hops, 7.8% a.a. (1 min)

Wyeast No. 1056 American ale yeast (2 L starter)

1 tsp yeast energizer

SPECIFICATIONS

Original Gravity: 1.071

Final Gravity: 1.018

ABV: 6.96%

DIRECTIONS

Mash grains at 145° F (63° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Add brewer’s licorice to boil with Northern Brewer hops.

Primary fermentation for 11 days at 67° F (19° C).

Secondary fermentation for 14 days at 35° F (2° C).

Forced CO2 to carbonate (2.5 vol).



Chernaya Polnoch RIS



2012

Mark Schoppe of Austin, TX won a gold medal in Category #13: Stout during the 2012 National Homebrew Competition Final Round in Seattle, WA. Schoppe’s Stout was chosen as the best among 630 final round entries in the category.



To see other winning homebrew recipes from the 2012 National Homebrew Competition, visit our archive of National Homebrew Competition winners.



Chernaya Polnoch RIS | Russian Imperial Stout

INGREDIENTS

For 6 Gallons (22.7 L)

16.6 lb (7.54 kg) Maris Otter pale ale malt

9.5 oz (269 g) Weyermann Caramunich® malt

9.5 oz (269 g) 60° L crystal malt

9.5 oz (269 g) 120° L crystal malt

7.5 oz (213 g) special roast malt

5.5 oz (156 g) chocolate malt

5.5 oz (156 g) black malt

5.5 oz (156 g) roasted barley

1.1 oz (31 g) Summit pellet hops, 18.5% a.a. (75 min)

1.0 oz (28 g) Kent Golding pellet hops, 5.0% a.a. (45 min)

1.0 oz (28 g) Kent Golding pellet hops, 5.0% a.a. (30 min)

1.0 oz (28 g) Kent Golding pellet hops, 5.0% a.a. (15 min)

1.0 oz (28 g) Kent Golding pellet hops, 5.0% a.a. (5 min)

White Labs WLP005 British ale yeast (1L starter)

150 g dextrose to prime

SPECIFICATIONS

Original Gravity: 1.091

Final Gravity: 1.026

ABV: 8.53%

IBU: 60

SRM: 30

DIRECTIONS

Single step infusion mash at 152° F (67° C).

Primary fermentation for 3 weeks at 65° F (18° C) in glass.

Secondary fermentation for 2 weeks at room temperature.
 
Back
Top