Irish
Stout
Get started on a delicious Dry Irish Stout.
Batch Volume: | 5 US Gallons |
Original Gravity: | 1.053 |
Final Gravity: | 1.014 |
Color: | 56 SRM |
Bitterness: | 50 IBU |
Alcohol: | 5.2% by volume |
MALTS | |
6.5 LB | Maris Otter |
2 LB | Flaked Barley |
1.5 LB | Roasted Barley |
4 oz. | Black Malt |
HOPS | |
1 oz. | Target Hops 9% A.A. @60 minutes |
1 oz. | Fuggle Hops 4.5% A. A. @20 minutes |
.5 oz. | East Kent Goldings, 4.5% A.A. @10 Minutes |
YEAST | |
1 pkg. Nottingham Ale Yeast (dry) |
BREWING NOTES | |
Mash in at 152 deg. F for 60 minutes. Boil 60 minutes, adding hops as indicated. Ferment at 64 deg. until final gravity is reached or stabilized. Carbonate to 2 g/l of Co2 or serve on nitro. |
EXTRACT VERSION | |
Replace Maris Otter and Flaked barley with 6.6 lbs Maris Otter liquid malt extract and 1 lb Carapils malt. Add the carapils along with the roasted barley and black malt to a grain bag and steep for 30 minutes @ 154 deg. in 2 gallons of water. Remove the steeping grains then thoroughly disolve the LME in the wort. Top off to desired boil volume and continue as above. |