Recipe: American Old Guard Stout

Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.

Drew Beechum Jan 25, 2021 - 3 min read

Recipe: American Old Guard Stout Primary Image

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Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 70%
OG: 1.064
FG: 1.016
IBUs: 47
ABV: 6.5%

10 lb (4.5 kg) two-row pale
2 lb (907 g) Munich
1 lb (454 g) Crystal 60L
12 oz (340 g) Weyermann Carafa II
8 oz (227 g) roasted barley

1 oz (28 g) Chinook [13% AA] at 60 minutes
1 oz (28 g) Centennial [10% AA] at 10 minutes
1 oz (28 g) Cascade [7% AA] at flame-out

White Labs WLP001 California Ale

Mill the grains and mash at 154°F (68°C) for 60 minutes, aiming for a mash pH of 5.5. Raise to 168°F (76°C) for 10 minutes and mash out. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to about 67°F (19°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C). Once fermentation is complete, cold-crash, package, and carbonate.

In place of the pale and Munich malts, substitute 9 lb (4 kg) of pale liquid malt extract (LME) and 2 lb (907 g) of amber LME. Bring 7 gallons (26.5 liters) of water to about 162°F (72°C) and hold. Using a mesh grain bag, steep the remaining grains for 15 minutes, then remove the bag and allow it to drain into the wort. Add the LME while stirring and stir until completely dissolved. Boil for 60 minutes, following the hops schedule. After the boil, chill, aerate, and ferment following the directions above.