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Beer Style: Dry Stout (13A)
Recipe Type: extract
Yield: 5 US gallons
Description:
Bold with dark coffee, chocolate, nut and caramel flavors. Lots of flowery scents from flavorful Zeus and Citra hops. Like a good India Pale Ale but "stouted". A drier English style stout that starts with a hoppy bite but darkens on the tongue to flavors of roasted chocolate and nut and finishes smooth and dry. A nice mid to late winter ale!
Ingredients:
- *Recipe is for 5 Gal Batch
- 9.5 lbs. Light Malt Extract
- 5 oz. 55L English Crystal Malt
- 3 oz. 120L Crystal Malt
- 6 oz. Carafa Malt
- 2 oz. Roast Barley
- 1.0 oz. Zeus Hops...................60 minutes
- 1.0 oz. Zeus Hops...................20 minutes
- 0.5 oz. Citra Hops.................. 15 minutes
- 0.5 oz. Citra Hops...................10 minutes
- 0.5 oz. Citra Hops.....................5 minutes
- 0.5 oz. Citra Hops....................dry-hopped
- Us a White Labs Dry English Ale or English Ale Yeast (WLP 002 or 007)
- Bottle with 1 and 1/4 cup dry malt extract
Additional Instructions
Primary Ferment: Approximately 6 - 10 daysSecondary Ferment: Approximately 8-10
Beer Profile
Original Gravity: 1.070
Final Gravity: 1.025
Alcohol by Vol: 5.89%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
1. Lightly crush the carafa malt and roast barley in a plastic bag to open grain
2. Use 3-4 grain socks for the Carafa malt and Roast barley and drop into kettle
3. Steep until kettle temp reaches 180, remove grain socks and sparge
4. Reduce heat and add liquid malt extract, stirring frequently to prevent scorch
5. Increase kettle temp until rolling boil reached
6. Add hops based on ingredient list and hop schedule provided
7. Dry hop in secondary fermenter
Source: Derek Thomas
