Featured Beer Recipes
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. |