Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

6.8% ABV/35 IBU Horse & Dragon Brewing Company

Mill grains if using whole and prepare strike water. Heat strike water to approximately 165°F (74°C) to achieve a mash temperature of 152°F (67°C) when grains are added (target mash thickness ~1.25 - 1.5 qt/lb).

Mill and Heat

Add the crushed Maris Otter, Pilsner, Flaked Oats, Flaked Barley, Crystal 80L, Chocolate Malt, Roasted Barley, and Black Patent to the mash tun. Stir thoroughly to avoid dough balls.

Hold the mash at 152°F (67°C) for 60 minutes. Optionally perform a 10–15 minute mashout at 168°F (76°C) if you prefer to stop enzymatic activity and make lautering easier.

Recirculate (vorlauf) until runnings are clear, then drain the mash tun into the boil kettle. Sparge with about 3.5 gallons of water heated to 168°F (76°C) to rinse remaining sugars, and collect enough wort to finish the boil with approximately 5.5 - 6.0 gallons total pre-boil volume.

Adjust water chemistry as needed prior to mash (gypsum to accentuate hops, CaCl2 to round maltiness) and use acid to correct mash pH to ~5.2 - 5.4 if necessary.

Bring wort to a vigorous boil. Start a 60-minute timed boil once boiling begins.

Add 1.0 oz Mosaic hops at 60 minutes remaining in the boil (bittering). This provides the base bitterness to reach ~35 IBU depending on your boil volume and utilization.

Bittering Hop Addition

With 15 minutes left in the boil add 0.5 oz Fuggle hops for flavor/aroma and add the Irish Moss or Whirlfloc (1 tsp) at 15 minutes to help protein coagulation.

Mid/Flavor Additions

Add the 8 oz dark brown sugar (or dark Belgian candi syrup) with 10 minutes left to boost OG and add complex caramel notes. If using lactose for a sweeter, fuller stout, add 8 oz lactose with 10 minutes left as well (lactose is non-fermentable).

Sugar & Lactose

Boil the wort for the full 60 minutes, monitoring for boilovers. At flameout, turn off the heat and chill promptly.

Cool wort rapidly (immersion chiller, counterflow, or plate chiller) to a yeast-pitching temperature of 66°F (19°C). Transfer to a sanitized fermenter leaving behind hop/trub solids if possible (cold break helps).

Aerate or oxygenate the wort well (shake, splashing, or pure O2) and pitch the yeast (one package of S-04 rehydrated or direct pitch of liquid culture). Target fermentation temperature 66°F (19°C).

Allow primary fermentation for 7–10 days until activity slows and SG has dropped substantially. For S-04 expect attenuation that will yield an approximate OG ~1.064 and FG ~1.016 for an ABV ~6.8% (adjust depending on actual gravity readings).

If using a vanilla bean, split and scrape the bean, pasteurize by steeping in 2 oz of 140°F (60°C) sanitized vodka for a few minutes, then add to secondary or keg after primary fermentation slows to impart subtle vanilla notes. Add to taste — start with one bean per 5 gallons.

Optional Vanilla Addition

If you added lactose, fermentation will finish sweeter and fuller-bodied. Rack to secondary after 7–14 days if desired for conditioning, or leave on yeast for 2–3 weeks before packaging.

Package beer: for bottling, dissolve 4 oz priming sugar in 4 oz boiling water, cool and add to bottling bucket, then bottle. For kegging carbonate to ~2.2 volumes CO2. Age bottles or keg for at least 2 weeks at 65–70°F for carbonate and flavor development; stouts often benefit from additional conditioning (3–6 weeks) to let roast characters integrate.

Conditioning & Packaging

Maris Otter Pale Malt (2-row alternative)

Pilsner Malt

Flaked Oats

Flaked Barley

Caramel/Crystal 80L

Chocolate Malt (450L)

Roasted Barley

Black Patent Malt

Strike Water (adjust for mash thickness)

Sparge Water (approximately)

Water adjustments (Gypsum, CaCl2, Lactic/Phosphoric acid as needed)

Mosaic Hops (pellets) - bittering

Fuggle Hops (pellets) - flavor/aroma

Brown Sugar (dark) or Belgian Candi Syrup (dark)

Irish Moss or Whirlfloc (optional clarity)

SafAle S-04 English Ale Yeast (or Wyeast 1968/White Labs WLP002)

Priming Sugar (for bottling) or Corn Sugar for keg carbonation

Lactose (optional, for sweetness & body)

Vanilla Beans (optional, for adjunct aroma)

Sad Panda Coffee Stout

Make Sad Panda Coffee Stout Recipe in just 12h . 6.8% ABV/35 IBU Horse & Dragon Brewing Company

Sad Panda Coffee Stout

Descriptors

Tasting Notes

Food Pairings

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