Stout BakkerBrouw

Put 25,5Liters of water in the kettle,

Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.


Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.


Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).


After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.

Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.

Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.

Now siphon your wort to the second keg/bucket. Let it rest for another week.


Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.

Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.

Cheers!