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Claddagh Dry Irish Stout

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Claddagh Dry Irish Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout


Delicious, dry, roasty, a little bit of coffee. More fruit (almost like lavender) on the nose than I was going for. The yeast made my house smell like a berry farm while it was in its primary fermentation. Next time I'll either lower the temp for the primary or give it a longer secondary to lessen this.


  • 7 lbs Pale 2-row
  • 1/2 lb Black Patent Malt
  • 1/2 lb Chocolate Malt
  • 1/2 lb Roasted Barley
  • 1/2 lb Carapils
  • 1 lb Rolled oats
  • 1 lb Torrified Wheat
  • 2 oz Northern Brewer Hops (60min boil)
  • 1/2 oz Fuggle (finish)
  • 3 tsp Gypsum (added before boil)
  • 1 tsp Irish Moss
  • 1 qt Wyeast Irish Ale yeast starter

Additional Instructions

Primary Ferment: 4 days
Secondary Ferment: 1 week

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.015
Alcohol by Vol: 3.93%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Single step mash @ 152 F for 75 minutes. Mash out @ 170 F. Sparge to collect 7 gallons with 170 F water. 90 minute boil. Start hopping 30 minutes into boil. Irish moss with 20 minutes left in boil. Force chill to 70 F, then pitch yeast starter. Bottled 5 gallons with 1 1/2 cup DME boiled in 2 cups water for batch primer. ABV 4.0%.