How To Brew American Stout: Rich and Velvety Dark Glory in a Glass

American Stout is a very noticeable beer style based on its appearance, aroma, and flavor. The appearance of an American stout is remarkably dark due to the generous amounts of dark malts added to the grain bill.

The heavy handed hop additions offers the drinker a amalgamation of hoppiness satisfying both the aroma and flavor of this beer.

In addition to the hop additions, the roasted grain contributes to the aroma and flavor of this exquisite beer style. 

Like many American beer styles, the American stout’s origins are no different than many other beer styles. Deeply rooted in the European beer scene, the American stout is the United State’s answer to this rich, deeply satisfying beverage.

Sharing many of its roots with the American porter.

As previously mentioned with past writings, there really was no difference between porters and stouts just some 200 years ago. It was not until the invention of the drum kiln in 1817 did we actually have a separation between the two beers. 

The overall balance of the beer leans more on the bitter end. there is a low to medium malt sweetness to balance out the beer. The sweetness also helps to curb the bitterness from the roasted grains as well.

The American stout tends to lean more on the drier side, with some roasted grain astringency. With a rather full body, it does not leave the drinker with a heavy or cloyingly sweet taste.

Like most American styles, the stout is clean fermented with some light fruity esters. 

Style Profile for American Stout

Appearance

The color of an American stout is black or dark brown. A long-lasting large head with light tan or mocha color.  

Aroma

The aroma is perceived as roasted coffee or dark chocolate, with a minimal, if any, burnt character. Fruity esters are acceptable. Hops can remain low in aroma, with citrus and/or resiny being the main descriptors.

A light alcohol warming can be present. No diacetyl is present.  

Flavor

Moderate to very high roasted malt characteristics. Coffee, bittersweet chocolate, and dark chocolate is present. A caramel or chocolate sweetness will be present and will range from low to medium.

No diacetyl is present.  Medium to high bitterness with hop flavors being low to high. Esters can be low as well. The beer’s finish is medium to dry with some burnt characteristics. 

Mouthfeel

Creamy medium to full body. Small amounts of oats or wheat can contribute to this creaminess. Mid-high to high carbonation with a light to strong alcohol warmth, without being “hot.”

The beer should be smooth. Some astringency can be present due to the roasted grains, but never overpowering. 

Food Pairing

When it comes to pairing an American stout with food, roasted foods, smoked foods, barbecued/grilled foods are all a great start.

Salty foods, oysters, rich stews, braised dishes all work well too. Chocolate desserts are always a good pairing when it comes to stouts. 

Tips for Brewing your own American Stout

Grain

The grist for an American porter is usually some sort of American pale malt; usually domestic 2-Row. The base malt should make up about 70% of the grain bill.

When considering the specialty malts, the first to consider will be roasted malts, usually in the form of roasted barley. Chocolate or black malt can also be considered.

Some midnight wheat or coffee malt can be some intriguing additions to an American stout. Keep all of the aforementioned speciality malts at around 10-20% of the grain bill.

Using 5-10% of caramel malts can add the sweetness that an American stout possesses.

Just remember the lighter the color of a caramel malt the sweeter they are. Adding rye, oats, flaked barley or wheat can increase head retention and add complexity and mouthfeel to the finished beer. 

Hops

The hop flavor and aroma of an American stout can be wide open. Oftentimes, American brewers and homebrewers like to have the citrus and piney notes of American hops. Such notable hops include: Cascade, Centennial, or Chinook.

Dry hopping is an option for the style as well. Some hop aromas might clash with the roasted grains. Hop aroma should be low but still detectable. 

Yeast

An American yeast strain that is clean, neutral, and well attenuating is probably best for an American porter ale.

White Labs California Ale V WLP051 and Wyeast American Ale 105 or Denny’s Favorite 1450 all work well. Also, dry yeasts could work well here too, such as Safale US-05. 

American Stout the By the Numbers

• Color Range: 30 – 40 SRM
• Original Gravity: 1.050 – 1.075 OG
• Final Gravity: 1.010 – 1.022 FG
• IBU Range: 35 – 75
• ABV Range: 5.0 – 7.0%

American Stout Recipe

Grain

• 70 %            9 lbs        Pale Malt (2-Row)     
•   8 %           1 lb           Munich Malt  
•   8 %           1 lb           Caramel 60
•   8 %           1 lb           Chocolate Malt
•   3 %           8 oz          Roasted Barley
•   3 %            8 oz         Flaked Barley

Hops

• 1.00 oz         Magnum – Boil 60 min
• 1.00 oz         Cascade – Boil   10 min
• 1.00 oz         Cascade – Boil 0 min

Yeast

• 1.0 pkg   American Ale Wyeast 1056

Directions:

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What sets an American Stout apart from other stout varieties?

American Stouts are known for their robust flavor profile which often includes a noticeable hop bitterness, balanced by a rich maltiness.

The hop bitterness in American Stout is more pronounced compared to other stouts, owing to the variety and amount of hops used.

The unique stout hops utilized in American Stout recipes contribute to this distinct taste. Moreover, the stout grain bill in an American Stout also plays a vital role in achieving the desired flavor and color characteristic of this beer style.

How does the grain composition in the American Stout Recipe contribute to its flavor and appearance?

The stout grains used in the American Stout recipe are crucial for achieving the desired flavor, color, and mouthfeel. The stout grain bill typically includes a combination of base malts and specialty malts.

Base malts provide the necessary sugars for fermentation, while specialty malts add color, flavor, and aroma.

The rich, dark color and the roasty, malty flavors associated with an American Stout are primarily derived from the specialty malts used in the stout all grain recipe.

What types of hops are best suited for brewing an American Stout?

The best hops for stouts, especially American Stouts, are those that can provide a good balance of bitterness, flavor, and aroma to complement the robust malt character.

Hops used in stouts like Cascade, Centennial, or Willamette are often favored for their ability to offer a complementary bitterness and aromatic quality.

It’s the interplay between the hops and the stout grains that define a well-crafted American Stout beer.

How does the “split the G Guinness” technique enhance the American Stout Recipe?

The “split the G Guinness” technique is a brewing approach where a portion of the Guinness is added to the American Stout recipe.

This method infuses the American Stout with some characteristics of the Guinness, enriching the stout’s flavor profile and possibly its texture.

Utilizing such techniques can add a layer of complexity and a touch of traditional stout essence to the homemade American Stout beer.

How does understanding the IBU (International Bitterness Units) contribute to the brewing process of an American Stout?

Understanding the IBU is crucial for achieving the desired bitterness level in an American Stout. The IBU measures the bitterness contributed by the hops, which is a distinctive feature of American Stouts.

By gauging the IBU, brewers can adjust the quantity and variety of hops used in the stout recipe to align with the characteristic bitterness level of an American Stout.

This ensures that the bitterness complements the stout grain bill effectively, contributing to a balanced and flavorful American Stout beer.