In this edition of the Jar of Destiny series, Mike pours his American Stout for tasting and brewing. This style is defined by bold roast and hop presence, dark color, with moderate to high bitterness typical for American craft beers. We think dark grains and strong hop bitterness don’t go well together so Mike’s challenge was to brew a beer that could balance stout roast and American hop character.

Let’s see how he did.

JoD American Stout Recipe

Grain Bill & Adjuncts

  • Pale malt: 6.75 lb
  • Chocolate malt: 4.8 oz
  • Roasted barley: 4.8 oz
  • Honey malt: 3.6 oz
  • Table sugar: 8 oz
  • Molasses: 2 oz

Hops

  • 1 oz Nugget @ 60 min
  • 1 oz Amarillo @ flame out

Mash & Fermentation

  • Mash at 145°F, step to 155°F, total ~50 min
  • Fermented at 65°F for 10 days, then ~70°F for another 10 days
  • Yeast: Lallemand House strain

Water Chemistry (ppm)

  • Ca 83, Mg 6, Na 24
  • SO₄ 141, Cl 56, HCO₃ 71

Outcomes

  • Original Gravity: 1.061
  • Final Gravity:1.012
  • ABV: 6.4%

Tasting Notes

Color was opaque and dark with a tan head. Aroma showed burnt sugar and slight smoke notes. Flavor had roast, dry finish, and a subtle interplay between roast and hop bitterness, with honey malt adding some nuance.

We talked about how this version threads the line between classic stout roast and American hoppiness without being overwhelming. Mike pointed out elements like tobacco-lean aromas and a dry, bold finish.

The American Stout we brewed and tasted fits style expectations: dark, roasty, bitter, and bold.My personal takeaway is this version is more balanced than many earlier American Stouts I’ve tried. The honey malt and molasses helped bridge roast and bitterness. The dry finish worked well with the hop profile without overwhelming it.

If Mike had to tweak it for next time, he’d adjust sulfate and chloride to soften hop bite slightly. But overall, this is a stout where you wrestle with it and enjoy the challenge. That’s exactly what the style should do.

BREW ON!