Backwoods Brewing Company Ridge Run Stout - All-Grain Version


“This beer is a nice creamy Stout that is not too harsh and not too alcoholic so that is the best of both worlds.”

-Kevin Waters, Brewmaster - Backwoods Brewing Company


An oatmeal stout with NW  character. A gentle note of coffee, finished with notes of chocolate and roasted barley- you just can't go wrong!

5 gallon extract with grain recipe
10.0 lbs. Pale 2-Row Malt   
0.75 lbs. Corn Sugar                
0.75 lbs. Black Malt
0.75 lbs. Roasted Barley
0.50 lbs. Chocolate Malt
0.50 lbs. Flaked Oats
0.20 oz. Bravo hops (boil 60 minutes)
1.0 oz. Fuggle hops (boil 30 minutes)
1.0 oz. Fuggle hops (boil 10 minutes)
1 tsp Irish Moss (boil 60 min)  
¾ cup corn sugar for bottling
Imperial A09 Pub yeast
original gravity   1.060
final gravity      1.010
alcohol content   6.5%
IBU’s :  20

Mash this beer at 154° for 45 minutes.  Raise temperature of mash to 165°, (called mash-out temperature) then run off 7 gallons of wort to begin your 60 minute boil.  When wort comes to a boil add 0.20 oz. Bravo hops, 0.75 lbs. Corn Sugar and 1 tsp. Irish moss.   Boil for 30 minutes,  then add 1.0 oz. of Fuggle hops and boil for an additional 20 minutes.    With 10 minutes left in your boil, add 1.0 oz. Fuggle hops.  Cool your beer, transfer to your fermenter, and pitch your yeast when the temperature of the beer is between 75° and 80°.

Ferment until yeast has completed sugar conversion, then allow an additional 3 to 4 days for the diacetyl reduction, and you can bottle or keg your beer.