Christmas Stout

Christmas Stout (10% abv)
When people think of Christmas beers, they usually think of a beer crammed full of cinnamon and nutmeg, these flavours aren’t everyone’s cup of tea, so for this recipe we ditched the cinnamon sticks for a big, heavy, high alcohol stout which is darker than dark.
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Cook Time
2 hr 30 min
Total Time
2 hr 30 min
Cook Time
2 hr 30 min
Total Time
2 hr 30 min
60-Minute Mash at (67°C)
  1. 3.3 L (3½ quarts) water, with an extra gallon (3.8 L) for sparging
  2. 1kg (2.26 pounds) German Pilsner malt
  3. 140g (0.31 pound) Caramel 120 malt
  4. 100g (0.22 pound) Chocolate malt
  5. 95g (0.21 pound) Special B malt
  6. 95g (0.21 pound) Beechwood Smoked malt
  7. 95g (0.21 pound) roasted barley
  8. *All grains should be milled - see this page for information on milling
90-Minute Boil
  1. 4.5g (0.16 ounce) Magnum hops
  2. 4g (0.14 ounce) Chinook hops
  3. 8g (0.28 ounce) Cascade hops
  4. 8g (0.28 ounce) Styrian Golding hops
  1. Belgian ale yeast, such as Safale S-33
  2. 65g Maple Syrup, for Bottling
  1. In a medium-sized stockpot, heat the 3.3 L (3½ quarts) of water over high heat to 70°C. Combine with all the malts and stir gently. The temperature should decrease to 66°C in around 1 minute. Take the pan off the heat. Steep the grains for 60 minutes between 62°C and 67°C. Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified range and then take it back off the heat. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
  1. Position a fine-mesh strainer across a stockpot and pour the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
  1. Return the pot with the liquid to the stove and bring to a boil over high heat. When the liquid starts Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add the Magnum hops. After 45 minutes, add the Chinook hops. At the 89th minute, add the Cascade and Styrian Golding hops. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 90 minutes, take the pot off the heat and place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
  1. Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the honey - see this page for bottling instructions.
Suggested Food Pairings
  1. Maple glazed ham, stuffing, Christmas cookies
For 5 Gallons:
60-Minute Mash at 67°C
  1. 16 L (4¼ gallons) of water, with an extra 4 gallons (15 L) for sparging
  2. 5.1kg (11.3 pounds) German Pilsner malt
  3. 700g (1.54 pounds) Caramel 120 malt
  4. 500g (1.11 pounds) Chocolate malt
  5. 470g (1.03 pounds) Special B malt 470g (1.03 pounds) Beechwood Smoked malt
  6. 470g (1.03 pounds) roasted barley
90-Minute Boil
  1. 23g (0.81 ounces) Magnum hops
  2. 10g (0.71 ounces) Chinook hops
  3. 40g (1.42 ounces) Cascade hops
  4. 40g (1.42 ounces) Styrian Golding hops
  1. Belgian ale yeast, such as Safale S-33
  2. 340g maple syrup, for bottling

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