Irish Dry Stout Partial Mash Template
Classic Irish-Style Dry Stout - Partial Mash
This recipe is a base template for the Classic Irish-Style Dry Stout style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.
- 5.5 lbs (2.49 kg) Amber Dry Malt Extract (10 °L)
- 1.5 lbs (0.68 kg) Roasted Barley (300 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1.5 oz (42.52 g) East Kent Golding 5.5% AA (Boil - 60 mins)
- 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
- Irish Ale Yeast (Wyeast 1084) (Liquid)
Soak crushed grains in 2 gallons of water at 154 F for 45 mins. Rinse with another gallon of water at 170 F. Add dry extract then bring to a boil.
Add hops and irish at times given. Transfer to primary, top off with cool water to reach 5 gallons and pitch yeast.
The final 4 oz of corn sugar are used for bottle priming.
Hold in primary fermentor for 14 days at 67 °F (19 °C).
Allow to carbonate and age for 14 days.