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Dry Stout

That's been my second brewed stout, and the result is good. I tried it after a Guinness' Draught, and i didn't spit :)

Brewer: gabriel Email: feanor981 [at] yahoo [dot] ~removeme~ it
Beer: Dry Stout Style: Irish Dry Stout
Type: Extract w/grain Size: 23 liters
Color:
161 HCU (~49 SRM)
Bitterness: 42 IBU
OG: 1.047 FG: 1.012
Alcohol: 4.6% v/v (3.6% w/w)
Grain: 200g British chocolate
200g British black patent
400g Roasted barley
200g Flaked barley
200g Flaked wheat
Boil: about 60 minutes SG 1.091 12 liters
3kg Amber malt extract
120g Light malt extract
Irish Moss, even if may seem strange for a stout.
Hops: 56g Kent Goldings (5% AA, 60 min.)
40g Northern Brewer (9.6% AA, 60 min.)
Yeast: DCL safbrew. Two bags.
Log: Fermented at about 24° C, three days primary, three secondary, and good even after just two weeks aging.
Carbonation: Priming.
Tasting: Good stout, as i said i didn't spit drinking it after a good old guinness. Maybe i'll reduce hop next time: a little bit too bittery for a "dry". I'd keep Kent Goldings and reduce Northern Brewer anyway.

Recipe posted 08/18/04.