Dear Mr Replicator- I was recently on a trip in Alaska and ran across a beer that I was truly impressed with, which is getting harder and harder to do . I was in a town called Haines and their local brewery, Haines Brewing Co., had probably the best stout that I've ever had, called Lookout Stout . I've been trying to do some research on the brewery and the beer . Haines Brewing Co is a smaller outfit and they do not ship outside of Alaska . I've also not been able to find any of their beers in specialty beverage stores in and around Seattle . This leads the way to the last option: brewing the clone myself . I have had no success in finding any information on a recipe and thought you might be up for a challenge . I would like to see if your knowledge, or powers of persuasion, could produce a recipe. Thanks Eric Byers, Bellevue , WA For more information you can e-mail Haines Brewing at: hainesbrew@yahoo.com or calling (907 ) 766-3823. Eric, Lookout for this stout! This truly is a homebrewers beer, since the Haines Brewing Company is located 75 miles north of Juneau, and is distributed only in Haines and Juneau. I spoke to Paul Wheeler, a Minnesota transplant who is the owner and brewer for Haines Brewing Company. Paul started Haines Brewing Company 6 years ago, and has been going strong ever since. Paul brews about 300 barrels of beer a year, 3 barrels at a time, so these are truly handcrafted beers. Paul says Lookout Stout is a beer that surprises almost everyone who tries it. They look at the dark brown to black color and immediately assume a heavy, bitter beer with hints of burnt malt. But Lookout Stout is very different than what they assume. Paul describes Lookout Stout as a smooth, creamy, chocolate & coffee flavored beer, with none of the burnt flavors that can be associated with many stouts . Low amounts of hop bitterness help the smooth flavor come through. Paul uses roasted barley to get the coffee like flavors, and avoids the black (patent) malts that can give the beer the bitter flavor. He then adds some crystal malt for sweetness and flaked barley to help mellow out the coffee flavors. Lookout Stout is the ideal cold weather beer, with coffee and chocolate flavors, warmth from the alcohol, and smoothness from the flaked barley. It’s a great combination sure to please your beer drinking friends! Haines Brewing Company “Lookout Stout” 5 US. Gallons (19 L), extract with grains OG=1.059 FG=1.018 IBU’S = 20 SRM= 37 Alcohol 5.4% by volume Ingredients 6.6 Lbs. (3.0 kg) Munton’s Light Unhopped malt extract syrup 1.0 Lbs. (453 g.) 60L Crystal Malt 1.0 Lbs. (453 g.) Flaked Barley 1.0 Lbs. (453 g.) Roasted Barley ( unmalted) 6.75 AAU Northern Brewer hops (bittering hop, boil 60 min.) (0.75 Oz. (21 g) of 9.0% Alpha acid) 4.5 AAU Northern Brewer hops (Aroma hop, boil 5 min.) (0.50 Oz. (14 g) of 9.0% Alpha acid) Wyeast 1028 London Ale yeast or White Labs WLP013 London Ale O.75 cup (180 ml) of corn sugar for priming. Step by step instructions Steep the crushed malts in 3 gallons (13.5 L) of water at 150º (66 ° C.) for 30 minutes. Remove grains from wort, add the malt syrup and bring to a boil. Add the Northern Brewer bittering hops and boil for 60 minutes. Add the Northern Brewer finishing hops for the last 5 minutes of the boil. Now add the wort to 2 gallons (8 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. (20.8 L) Cool the wort to 75º (24 ° C.), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ° (20 ° C.), and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy!! All grain option: This is a single step infusion mash. Replace the malt syrup with 10 lbs. of 2-row Pale malt. Mash the 4 grains together at 154º (68 C.) for 60 minutes. Collect approximately 7 gallons wort (26 L) to boil for 90 minutes and have a 5.5-gallon yield (20.8 L). Lower the amount of the Northern Brewer hops in the first addition of the boil to .60 ounces (17 g) ounce to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.
