Are you curious about how to make your own beer at home? Well, look no further! In this article, we will introduce you to the wonderful world of homebrewing with a simple recipe called “The Classic Stout.” You don’t need any prior experience to get started; all you need is a little bit of patience and a passion for delicious, homemade beer. So, put on your brewer’s cap, and let’s dive into the exciting adventure of brewing your very own 5-gallon extract Classic Stout!

The Ingredients:

To make a classic stout, you will need several key ingredients. These include:

  • Malt Extract:
    • 6 lbs Dark Liquid Malt Extract (LME)
    • 1 lb Dry Malt Extract (DME) – Dark
  • Specialty Grains:
    • 1 lb Roasted Barley
    • 0.5 lb Chocolate Malt
    • 0.5 lb Flaked Barley
  • Hops:
    • 1.5 oz East Kent Goldings Hops (Bittering) – add at the beginning of the boil
  • Yeast:
    • 1 Packet of Irish Ale Yeast or any stout-appropriate yeast
  • Other:
    • 5 gallons of water
    • Priming sugar for bottling

Malted Barley Extract

Malted barley is the main ingredient in beer and provides the sugars that yeast will later ferment. It is important to choose a malted barley that is suitable for stouts, as different types can affect the flavor and color of your beer.


Water is a crucial component in the brewing process. It is used during mashing to extract sugars from the malted barley and later during fermentation. Make sure you use clean and filtered water for the best results.


Hops are responsible for adding bitterness, aroma, and flavor to your stout. They balance out the sweetness from the malted barley and contribute to the overall complexity of the beer. Different varieties of hops can be used, so feel free to experiment!


Yeast is what makes the magic happen in brewing. It consumes the sugars from the malted barley and converts them into alcohol and carbon dioxide, creating unique flavors and carbonation in your stout. There are various types of yeast suitable for brewing stouts, so choose one that suits your taste preferences.


To brew your own stout at home, you will need a few essential pieces of equipment. These include:

Brew Kettle

A brew kettle is where the boiling process occurs. It is used to combine the malt extract with hops and other ingredients, creating the wort.


A fermenter is where the magic of fermentation happens. It is a container that holds the wort and yeast, allowing them to interact and create alcohol and carbonation.


An airlock is a small device that fits into the top of a fermenter and allows carbon dioxide to escape during fermentation while preventing air and contaminants from entering.

Siphoning Equipment

Siphoning equipment, such as a racking cane or auto-siphon, is used to transfer the beer from one vessel to another. This is particularly useful when moving the beer from the fermenter to the bottles.


A thermometer is essential to monitor the temperature throughout the brewing process. Different steps require specific temperatures to achieve optimal results.


A hydrometer is a tool used to measure the specific gravity of the beer. It helps determine when fermentation is complete and provides insight into the alcohol content.

The Brewing Process:

  1. Steeping Specialty Grains:
    • Heat 2.5 gallons of water to about 150°F-165°F (65°C-74°C).
    • Place the specialty grains (roasted barley, chocolate malt, and flaked barley) in a muslin bag and steep in the water for 20-30 minutes. Avoid going above 170°F (77°C) to prevent unwanted tannins.
    • Remove the grains and discard them, leaving the flavored water.
  2. Adding Malt Extract:
    • Bring the water to a near boil, then remove from heat. Stir in the dark liquid malt extract (LME) and dry malt extract (DME) until fully dissolved. This prevents the extract from scorching on the bottom of the pot.
    • Return the pot to the heat, bring it to a boil, and then start your timer for the boil process.
  3. Boiling:
    • Once the wort (the liquid now) is boiling, add 1.5 oz of East Kent Goldings hops for bittering. Boil for 60 minutes.
    • Be careful of boil-overs when the hops are added.
  4. Cooling and Transferring:
    • After boiling, cool the wort as quickly as possible to about 70°F (21°C) using an ice bath or a wort chiller.
    • Transfer the cooled wort to your fermentation vessel. Top up with additional water to reach the 5-gallon mark if needed.
  5. Fermentation:
    • Aerate the wort by shaking the fermentation vessel vigorously.
    • Pitch the yeast into the wort. (Pitching the yeast means adding it to the cooled wort in the fermenter. Make sure the yeast is at the appropriate temperature according to the yeast manufacturer’s instructions. Sprinkle or stir the yeast into the wort and seal the fermenter with an airlock.)
    • Ferment at the recommended temperature for your yeast, typically around 68°F (20°C) for ale yeast.
    • Allow the beer to ferment for 1-2 weeks or until fermentation activity appears to have stopped. (Fermentation is the process where yeast converts the sugars in the wort into alcohol and carbon dioxide. The duration of fermentation can vary, but a stout typically ferments for about one to two weeks. Monitor the airlock for activity, such as bubbling, to determine when fermentation is complete.)
    • During fermentation, it is important to maintain a stable temperature within the recommended range for the yeast used. This helps ensure optimal fermentation and prevents off-flavors. Use a thermometer to monitor the temperature and adjust as necessary.
  6. Bottling:
    • To bottle your stout, first, make sure all your equipment is sanitized to prevent any contamination. Then, transfer the beer from the fermenter into a clean bottling bucket. If you don’t have a bottling bucket to mix the priming sugar you will then have to add the sugar to each bottle, which is a pain for a 5-gallon batch of beer. You will need about 48 12 oz. bottles.
    • Prepare priming sugar solution and mix it with the beer to prime for carbonation.
    • Bottle the beer and cap the bottles.
    • Store the bottles at room temperature for about 2 weeks to carbonate. Store them in a cool, dark place for further conditioning.
  7. Enjoying:
    • Chill your stout, pour into a glass, and enjoy the fruits of your labor.

We will go over some more tips below.

clear drinking glass with brown liquid
A delicious stout!

Time for Conditioning

Bottle Conditioning

After bottling, the beer undergoes a process called bottle conditioning. This is where the remaining yeast consumes the added priming sugar, producing carbonation in the sealed bottles. Conditioning generally takes about two to three weeks, but the exact time can vary depending on factors such as temperature and desired carbonation level.

Aging the Stout

Once the initial conditioning period is complete, your stout is ready to drink. However, stouts often benefit from additional aging to allow the flavors to develop and mature. You can store the bottles in a cool place for several months to achieve a smoother and more complex taste. Remember, patience is key!

Tips and Tricks


Ensuring cleanliness and sanitization throughout the brewing process is crucial to avoid any unwanted contamination. Make sure to thoroughly clean and sanitize all equipment, bottles, and fermentation vessels before use.

Water Chemistry

Water plays a significant role in the final taste of your stout. Experimenting with water chemistry, such as adjusting the pH or mineral content, can enhance the flavors and overall quality of your beer. However, this can be more advanced and is not necessary for beginners.

Temperature Control

Maintaining a consistent temperature throughout the brewing process is essential. Different steps, such as mashing and fermentation, require specific temperature ranges for optimal results. Use a thermometer and temperature control methods to achieve the desired temperatures.

Recipe Variations

Once you have mastered the basic stout recipe, don’t be afraid to experiment with different ingredients and flavors. Additions such as coffee, chocolate, or oak chips can create unique variations of stouts, allowing you to customize your brewing experience.

Common Mistakes to Avoid

Using Old or Stale Ingredients

Stale or expired ingredients can affect the taste and overall quality of your stout. Make sure to check expiration dates and use fresh ingredients for the best results. Also, store your ingredients properly to maintain their freshness.

Poor Temperature Control

Inconsistent or incorrect temperatures can lead to off-flavors or incomplete fermentation. Pay close attention to temperature ranges recommended for each stage of the brewing process, and make adjustments as needed.


Adding too much priming sugar during bottling can result in overcarbonation, causing your stout to become overly fizzy and potentially causing bottles to burst. Be sure to measure and add the correct amount of priming sugar according to your recipe.

Insufficient Fermentation Time

Rushing the fermentation process can result in incomplete fermentation and underdeveloped flavors. Allow your stout ample time to ferment completely, following the recommended duration in your recipe.



If your stout develops off-flavors, such as a sour or metallic taste, it is likely due to contamination or improper fermentation practices. Review your sanitation procedures and ensure proper yeast handling and fermentation temperature control.

Incomplete Fermentation

If your stout appears flat or lacks carbonation, it may be due to incomplete fermentation. Check for an airtight seal on your bottles and allow additional time for the yeast to complete fermentation and carbonation.

Flat or Undercarbonated Stout

If your stout lacks carbonation after the recommended conditioning period, it may indicate an issue with priming sugar measurement or incomplete fermentation. Make sure to measure and add the correct amount of priming sugar and consider allowing more time for conditioning.

Bottle Bomb Risk

Bottle bombs can occur if too much pressure builds up inside the bottles during carbonation. To avoid this, ensure you add the correct amount of priming sugar, use appropriate bottles designed for brewing, and store them in a cool place during conditioning. Periodically check the bottles for excessive pressure and consider venting if necessary.

The End Results

The expected original gravity (OG) for this recipe is in the range of 1.048 to 1.052, leading to an alcohol by volume (ABV) of approximately 4.5% to 5% when fermented to a final gravity (FG) of about 1.010 to 1.014. This makes for a stout that is robust in flavor yet moderate in alcohol content, making it enjoyable for both novice and experienced beer enthusiasts alike.

This recipe provides a straightforward approach to brewing a classic stout, offering a satisfying experience with a balance of rich flavors, smooth texture, and a pleasing aroma. Whether you’re new to homebrewing or looking to perfect your stout brewing technique, this recipe offers a solid foundation with room for personal tweaks and experimentation.

Remember, brewing beer is a fun and creative process. Don’t be discouraged by any challenges you may face along the way. With practice and patience, you’ll be enjoying your own delicious homemade stout in no time!

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Author: Editor