Dry Irish Stout

Classic Irish-Style Dry Stout - All Grain

Recipe Description

This will create a mostly classic version of the style, although I'm using a bit of chocolate malt to broaden the flavor profile.

  • Batch Size: 3.5 gal (13.2 L)
  • Boil Size: 4.5 gal (17 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 3.75 lbs (1.7 kg) Maris Otter (3 °L)
  • 0.5 lbs (0.23 kg) Chocolate Malt (350 °L)
  • 1.25 lbs (0.57 kg) Flaked Barley (1.7 °L)
  • 0.25 lbs (0.11 kg) Roasted Barley (300 °L)
  • Hops
  • 1 oz (28.35 g) East Kent Golding Pellet 6% AA (Boil - 60 mins)
  • Yeast
  • Windsor Dry Ale Yeast (Dry)

Directions

Single Infusion (Infusion): Mash at 153 °F (67 °C) with 2.25 gal (8.52 L) of water for 120 minutes.

Recommended Sparge: 170 °F (77 °C)

Hold in primary fermentor for 14 days at 65 °F (18 °C).

Transfer to secondary fermentor for 7 days at 65 °F (18 °C).

Allow to carbonate and age for 14 days at 65 °F (18 °C).

If you started brewing this beer today you could be drinking it by April 27, 2019. Start brewing this recipe.