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.