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Beer Style: Dry Stout (13A)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
Strong Irish stout with a hint of whiskey and oak
Ingredients:
- 7 pounds dark malt extract
- 1/4 pound flaked barley
- 1/4 pound 120 crystal malt
- 1/4 pound black patent malt
- 1/2 cup molasses
- 2 ounces Cascade hops 1/3 @30 minutes 1/3 @ 60 minutes 1/3 @ finish
- 2/3 ounce Northern Brewer hops @ finish
- Wyeast Irish ale yeast
- 1 oak spiral
Additional Instructions
Primary Ferment: 7-9 daysSecondary Ferment: 10 days
Procedure:
Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add malt extract. Once all dissolved add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment until initial fermentations subside. Rack to secondary. Add oak spiral to secondary after 2 days.
Bottle and enjoy afer 6 weeks.
Source: Daniel Roberts
