Wedding Stout

Classic Irish-Style Dry Stout - All Grain

Recipe Description

Katie's wedding stout

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 7 gal (26.5 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 8 lbs (3.63 kg) 2-Row Malt (2 °L)
  • 1 lbs (0.45 kg) Flaked Barley (1.7 °L)
  • 1 lbs (0.45 kg) Flaked Oats (1 °L)
  • 1 lbs (0.45 kg) Black Barley (500 °L)
  • 4 oz (113.4 g) Chocolate Malt (350 °L)
  • 2 lbs (0.91 kg) German Wheat (2 °L)
  • Hops
  • 1 oz (28.35 g) East Kent Golding Pellet 5.5% AA (Boil - 60 mins)
  • Yeast
  • Dry English Ale Yeast (Whitelabs WLP007) (Liquid)

Directions

mash (Infusion): Mash at 155 °F (68 °C) with 5 gal (18.93 L) of water for 60 minutes.

Recommended Sparge: 165 °F (74 °C)

Hold in primary fermentor for 7 days at 68 °F (20 °C).

Allow to carbonate and age for 7 days at 34 °F (1 °C).

If you started brewing this beer today you could be drinking it by May 8, 2018. Start brewing this recipe.