by Connor Creighton March 01, 2017 5 min read


Beer of the Month Program

One of the best parts about making beer (aside from drinking it) is the social aspect. Brewers love to swap recipes, discuss what well or horribly wrong in their brews. We thought it would be a fun idea to start a beer conversation here. We’re going to make a beer every month here and encourage other brewers to make it as well. In the end, we’re hoping we can share our opinions and experiences with the recipe and crowd-source some improvements. The recipes will be easy to make and we will gladly assist new home brewers in the production of these beers. Going forward, we would love to have recipe ideas from our community. 

At the start of every month we will post the recipe in store, as well as on our website, Facebook, Instagram, and Twitter. We will also have a set price for the recipe that will include a discount of up to 25%!

Without further adieu, here is our beer of the month for March: Stoutstache – An American Stout – $27 


American Stout – 5 Gal (19L) – OG 1.060 – FG 1.015 – ABV 5.9% – IBU 51 – SRM 33

Stoutstache is designed to be a full bodied, well balanced stout. It is a smooth drinking beer with dark notes of chocolate & coffee. We enjoyed the hell out of this beer. Approachable for all beer drinkers and easy to make!

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Ingredients (All available at our shop)

KJ Urban Winerys choice for beer of the month for March is Stoutstache, an American stout.


Required Equipment (All sold at our shop too!)

8 Gallon (or larger) brewpot – $74-$140

5 or 6 gallon carboy for fermenting/aging – $35-$45

Fermenting/Bottling pail – $20-$30

#6.5 rubber bung and 3 piece airlock – $3.50

Hydrometer – $12

Autosiphon with tubing – $23

Starsan (sanitizer) – $10

Brewing Bag (re-usuable) – $7-$10

Thermometer – $10-$20

Later on -> Bottles/Growlers (contact us for some great ideas.)


We’re going to be producing this beer with the Brew-in-a-Bag (BIAB) method. We believe it is an easy, and cost effective way to make great all grain beer. These instructions are also catered to novice brewers. Please feel free to contact us if you have any questions. 

Mashing -> converting the grain into a fermentable liquid.

  • Bring 5 gallons of water in your brew pot to 155°F. This is our strike temperature.
  • Wrap the muslin/nylon bag around the brew pot and slowly pour all the milled grains into the bag. Stir them in while adding to prevent clumps. The addition of grain should drop the temperature down to 150-155°F.
  • We want to mash the grain at 150°F for 60 minutes. It is very important to hold the temperature at 150°F. If the temperature rises above 155°F it could make it significantly harder to ferment later.
    1. Most brew pots will be able to maintain 150°F without adding heat, but if it begins to drop then add a little more heat to get it back up to 150°F
  • After the 60 minutes have passed, bring the temperature of the mashing grain up to 170°F and hold there for 10 minutes. This is our mash out.
  • Time to remove the grain. Lift the bag full of grain out of the brew pot. Let the liquid in the bag dribble into your wort. Once that is done, put the bag inside of a brewing pail. There’s still some sugar on the grain that we’ll want to get into the wort.
    1. Your brew pot will likely have about 3-4 gallons of water left in it, we will need to get it up to 6 gallons for the next stage. The best thing to do is run water over the grain in the bag and squeeze the bag to get all the liquid out.
    2. *tip* If you touch the mashed grain post mashing you will notice that it is kind of greasy. Well, this grease is actually fermentable sugar still stuck on the grain. After running water through it a few times you should notice it is a lot less greasy, a good sign that you have gotten the majority of the sugar off.

Boiling -> Hop addition time

  • Bring 6 gallons of your wort to a rolling boil. Time to add hops. The total boil for this will be 60 minutes.
  • Add the Willamette and Magnum hops and start a timer for 60 minutes. All the while keeping the wort at a rolling boil.
    1. Keep an eye on the brew at all times, a boil over could be disastrous!
  • With 15 minutes left in the timer, add the 1 tsp of Irish moss, and if you are using an immersion wort chiller add that too
  • With 1 minute left in the boil, add the ounce of Cascade.
  • When the timer ends remove the pot from heat and get it down to 72°F as quick as possible.
    1. We love using a wort chiller for this, it can get the beer down to temperature in 20-30 minutes. Otherwise, you can immerse the brew pot in an ice bath, or wait it out. The longer it takes, the greater the risk of infection

Fermentation -> Turning the wort into beer

  • After the boil is done it is time to be extra careful in regards to sanitation. We recommend using a no-rinse sanitizer called Starsan. Mix ¼ tsp of it with water in a 500ml spray bottle. Before we touch any part of the beer we spray it with Starsan.
  • Transfer the cooled wort into your fermenting pail or carboy. Run it though a strainer to catch any hop or grain residue.
    1. It is also a good time to take a hydrometer reading. It should be around 1.060 give or take a few points.
  • Your choice of fermentation vessel is important. During primary fermentation, it will bubble up quite a bit, you want to be sure there is airspace for it to work away. Otherwise the pressure of it will push out the airlock. A 6 gallon carboy or pail would be large enough to ferment a 5 gallon batch.
  • Once the beer is in the fermenter. Open the US-05 yeast and pour it in. Put the bung and airlock in the hole (make sure there is water filled up to the line in the airlock). If using a pail, make sure the lid is sealed tight.
  • Place your fermenter somewhere that is around 18-20°C and let it ferment. Do not disturb it or open it up.
  • After a week has passed, take a hydrometer reading. It should be somewhere between 1.015-1.020.
  • Rack the beer into a 5-gallon carboy (this is called secondary). Place the beer somewhere cool if possible. We like to chill it around 1°C. A cooler temperature will help clarify the beer. Put the bung and airlock in and wait a week.

Bottling -> We’re getting close to Beer Time now.

  • It’s now been two weeks since we first starting brewing. Rack the now fermented and clarified beer into your bucket.
  • At the same time, mix the 150g of dextrose with 300ml of boiling water and adding to the beer. Stir it in VERY gently.
  • Rack the beer into your bottles or growlers. Then, let them sit for 2 weeks at room temperature.
  • Chill and enjoy!

A glass of KJ Urban Winery made Stoutstache

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