You are shopping Northern Brewer US shopping site, to view our Canadian shopping site - Click Here
- Product Details
We took inspiration from American-style foreign stouts for this recipe, combining high bitterness and gravity and an intense roasted grain character to make a pitch-black ale that can't be ignored. Strong, dark roast coffee with a shot of hops and background notes of tar, dark fruit, and caramelized sugar in the nose, giving way to a big mouthful of malt, roast grain, and more hops with a lingering bittersweet finish. Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Big Honkin' Stout Extract Kit Brewing Instructions Regional Style USA Original Gravity 1068 Total Time to Make 2 months
4.2 / 5.09 ReviewsFast delivery and a greatFast delivery and a great quality productOctober 15, 2015Time Time TimeThis is a fantastic stout but I implore you to give it time. 2 months per the directions is not enough. Resist the urge to open and you will be rewarded. This beer does not come into its own until around the 4 month mark.February 6, 2016September 29, 2015The Stout I've been looking forHave brewed this one twice now and have one more on the shelf. After brewing the simpler dry Irish stout for years and then trying the BHS, this is hands down my favorite stout recipe.March 10, 2016A friend liked it enough to pay for the second batchMy first batch turned out a little syrupy and sweet. I'm willing to say that might have been my technique or less than full attenuation, or just my taste buds. Not my favorite, but I'm an IPA lover. However, my stout-loving friend liked it so much that he paid for the next kit just to get a case for himself. He assured that he cannot find a stout to buy that is this good. So...I have my second batch in the fermenter now.February 15, 2017Purchased
3 months agoTerrific beer despite my brewing flawsI'll admit I messed this one up. 4 days into primary and the temps dropped to 58. I scrambled and got a temperature controlled chamber and ramped it up to high 60's. It finished at a sugary 1.020 and I was nervous. When I drank it I was pleasantly surprised. It was a very good beer and others agreed. I'm believe with a dryer FG it would have tasted even better. Add this one to your list.February 28, 2016Great Beer, Good Balance Between Hops and MaltIt took a longish time from start to end but was it was definitely worth the wait. There is a nice balance between bitterness and sweetness.May 14, 2016Quality StoutI modified this kit somewhat - added toasted oats, cinnamon, and primed with KreamyX. I was hoping for a somewhat heavier mouthfeel, but had no complaints about the flavor. Pleasantly bitter, with rich coffee-chocolate taste. I think i'll go open one up right now.December 11, 2009TBDUsed WYEAST 1056 with this and ended up fermenting too warm. Bumped up ABV with pound of demera sugar and pound of dark DME. Tasted at 2 weeks and it was very fruity. Plan to keep in primary to about 4 weeks then transfer with oak chips soaked in rye whiskey for a few months.December 23, 2013
Browse 1 question Browse 1 question and 6 answersDoes this recipe need to go to secondary? I've let it sit in primary for a month now and was wondering if I could go ahead and bottle?BEST ANSWER: Yes it does. Usually when it comes to stouts and heavier beers, you need to let them sit and condition for longer than expected. I would suggest transferring to secondary and letting it condition for another month. I brewed this kit in June of 2015 in preparation for my wedding at the end of September (we had a liter of an IPA, pale ale and this stout on each table). I left it in primary for one month, transferred to secondary and left it for a month and lastly bottled and let it condition for one month before the wedding. This beer was a big hit. I imagine that I could have cut the conditioning in all phases in half and still had an enjoyable although harsher beer. Good luck!