Irish Dry Stout Partial Mash Template

Classic Irish-Style Dry Stout - Partial Mash

Recipe Description

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.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 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)
  • Hops
  • 1.5 oz (42.52 g) East Kent Golding 5.5% AA (Boil - 60 mins)
  • Miscellaneous
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • Yeast
  • Irish Ale Yeast (Wyeast 1084) (Liquid)

Directions

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.

If you started brewing this beer today you could be drinking it by Dec. 19, 2017. Start brewing this recipe.