Great Lakes Blackout Stout Clone!


Original Gravity: 1.099

Final Gravity: 1.028

IBU: 63.12

Boil (Minutes): 60

ABV: 9.4%


$64.56 (20% off)

  • 11 lb. Light Dry Malt Extract
  • 1 lb. Crystal 80°
  • .75 lb. Black Patent Malt
  • .75 lb. Roasted Barley
  • 2 oz. Northern Brewer (60 Min)
  • 1 oz. Simcoe (10 min)
  • WYeast London Ale #1028
  • 12 oz. double-strength brewed coffee @ flameout

       3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the Crystal, Black Patent, and Roasted Barley for 25 min. and then remove bag of grain. Add DME and stir to dissolve.  Bring to a boil and add 2 oz. Northern Brewer to start your 60 min boil. Add 1 oz. Simcoe with 10 minutes left in your 60 min boil. After the 60 min, shut off heat, cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.)  Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 1028 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-75° for 5-7 days.

       After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Let sit in a cool, dark spot for at least 2 weeks.

       After 2 weeks, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!