Big Boy Stout

1 customer review

A super complex and rich Foreign Extra Stout with a firm bitterness that gives way to burnt caramel, raisins and espresso…

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🍺 Recipe Details 🍺

OG: 1.072 |  IBU: 68 |  ABV: 7.5%
MASH: 60min @ 64°C BOIL: 60min
– 5.73kg Voyager Veloria (7.5 EBC)
– 1.07kg Weyermann Munich 2 (28 EBC)
– 490g Gladfield Roasted Barley (1450 EBC)
– 400g Gladfield Light Chocolate Malt (900 EBC)
– 250g Gladfield Brown Malt (180 EBC)
– 250g Gladfield Shepherds Delight Malt (340 EBC)

40g Magnum (13% AA) (60min / First Wort Hop)
50g Challenger (7% AA) (20min)

DRY (2 packs recommended)
SafAle US-05
Mangrove Jack’s M42 New World Strong Ale
> LalBrew Nottingham Ale
Bluestone London
WLP007 Dry English Ale
TARGET FG: 1.018
FERMENT: 14 days**

* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days



🍺 Water Profile / Notes 🍺

Target Water Profile: STOUT (DRY)

Calcium (Ca2+): 100
Magnesium (Mg2+): 15
Sodium (Na+): 6
Chloride (Cl-:): 63
Sulphate (SO42-): 129
Bicarbonate (HCO3): 124

Adjust your water profile with our range of brewing salts. We also SELL and REFILL Reverse Osmosis filtered water in-store so you can build up your own brewing water from scratch.

A Note on Dark Malts: Optionally add these to the top of the grain bed before sparge (aka “mash cap”) and rinse with sparge water.

View our Water Chemistry range

🍺 Important Info 🍺

Our Recipe Packs come with all necessary grain, hops and yeast for your brew, and hops are rounded up to the nearest 50g. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)

Additional information

Beer Style

Dark Beers, Stout

Based on 1 review
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  1. Michael Chivell

    This is an absolutely sensational stout. I found the recipe in Brewfather and have brewed this one 8 times. Without doubt the best, smoothest stout i’ve made. Unfortunately, it’s very popular with a number of friends, so a single batch doesn’t last very long.
    The Brewfatcher recipe calls for the roast barley and light choc malt to be used during the sparge. However, I’ve changed this so that I steep these two grains in a litre of water for 12 hours and then add the tea prior to the sparge.

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