display | more...

Recipe for Dry Stout, makes 5 gallons:

  • 6 2/3 lbs pale malt extract
  • 1 lb flaked barley
  • 12 oz roasted barley
  • 10 AAU high alpha British hops (bittering)
  • British or Irish ale yeast
  • 1/2 cup corn sugar (priming)
  • Steep barley grains in 150 degree water for 25 minutes, then remove bag. Heat until boiling, add malt extract. Add hops, boil 1 hour. Cool, place in fermenter and pitch yeast. Ferment 5 days primary, 5 days secondary. Add corn sugar and bottle beer. Age bottles 2 weeks.

        The malt extract is a commerical syrup derived from malted barley which provides most of the fermentable sugars. Flaked barley increases body, creating the characteristic thickness. Roasted barely causes the dark color and adds a flavor reminiscent of roasted coffee beans. The hops contribute bitterness.

    OG (Original Gravity) - 1.045 :: TG (Terminal Gravity) - 1.010 :: 44 IBU (International Bittering Units)

    Log in or register to write something here or to contact authors.