How To Brew A Stout Beer

It’s nearing the end of the month and I have panic attacks when I go open up my almost empty fridge, which can only mean one thing… It’s time to brew the next batch.

After countless hours of racking my brain trying to come up with a) the style of beer I want to brew this time b)the recipe that’s sure to satisfy my taste buds and c)what I’m going to eat since I can’t use my kitchen on brewing nights, I decided I’m going to create the most intimidating pitch-black beer with a nice creamy head I’ve ever brewed… ’cause that’s what beer brewing geeks do…

In other words, I ended up opting for a stout so this will be quick since I’ve got to start cleaning up and getting stuff ready for brew day… the best time of the month (unless it coincides with my girlfriend’s other time of the month that is…)

Think stout beers are strong beers?

The problem is that it isn’t. Oh it sure feels like it. Crack open an ice cold one, pour into tall glass, invite over your buddies and make sure your woman is there to witness your workout for the week as you relentlessly execute a nice set of beer curls. One pint of beer later, you feel like you just drank a liquid meal… a real one, not the slim fast stuff.

Stout beers are really nothing more than a dark ale. Take the same base malt you use for your pale ales, add some dark specialty grains and you get a porter. Add some more specialty grains and you get a strong porter. Add even more specialty grains and you get a double strong porter, or a stout porter.

At least that’s how it was back in the day. Time however

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