"The Thinker" Dry Stout

Classic Irish-Style Dry Stout - All Grain

Recipe Description

Classic dry stout for Kristi's 50th Birthday Party. I want it to be dry and around 5% ABV, with a nice chocolaty undertone.

  • 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)
  • 1.25 lbs (0.57 kg) Flaked Barley (1 °L)
  • 0.5 lbs (0.23 kg) Chocolate Malt (317 °L)
  • 0.25 lbs (0.11 kg) Roasted Barley (530 °L)
  • Hops
  • 1 oz (28.35 g) East Kent Golding Pellet 6% AA (Boil - 60 mins)
  • Yeast
  • Windsor Dry Ale Yeast (Dry)

Directions

Infusion (Infusion): Mash at 153 °F (67 °C) with 2.5 gal (9.46 L) of water for 285 minutes.

Recommended Sparge: 170 °F (77 °C)

Hold in primary fermentor for 14 days at 62 °F (17 °C).

Allow to carbonate and age for 14 days at 62 °F (17 °C).

If you started brewing this beer today you could be drinking it by Feb. 19, 2019. Start brewing this recipe.