Recipe: Star Anise Stout

stout in snowThis full-bodied stout is malty with undertones of chocolate and a spiced star anise finish. This strong and warming brew is great for the winter.

5 gallon yeild

ABV = 8.5%

13 lbs. (5.9 kg) Gambrinus pale malt
4.0 lbs. (1.8 kg) Weyermann Pilsner malt
0.75 lbs. (0.34 kg) Briess Extra Special malt (140 °L)
0.5 lb. (0.23 kg) Briess roasted barley (300 °L)
0.5 lb. (0.23 kg) Briess chocolate malt (350 °L)
1.6 lbs. (0.72 kg) Weyermann Carafa® II malt (400 °L)
1.0 oz. (28 g) star anise
16 AAU New Zealand Pacific Gem hops (60 mins)
(1.0 oz./28 g of 15.9% alpha acids)
6.8 AAU German Hallertauer Tradition hops (15 mins)
(1.0 oz./28 g of 6.8% alpha acids)
1.0 oz. (28 g) Belgian Saaz hops (5 mins)
White Labs WLP013 (London Ale) yeast

Step by Step
Strong stout base. Mash for 60 minutes at 158 °F (70 °C).  Boil for 60 minutes.  Ferment at 68 °F (20 °C) for 2 weeks in primary, rack to secondary, and add star anise that has been toasted and broken up.

*Recipe courtesy of Reed Vander Schaaf


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