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Beer Style: Dry Stout (13A)
Recipe Type: extract
Yield: 5 US gallons
Description:
I brewed this beer for my brother-in-law's 40th birthday and it was a huge hit because...
1. His name is Danny
2. He's Irish
Brewing it for St. Pattie's Day ever since.
Has good balance of bitter/sweet ratio with residual sugar complex's and chocolate undertones followed by great bitter finish.
ABV: 4.7%
Ingredients:
- 7-lbs Liquid Dark Malt Extract
- 1/2-lb Dry Malt Extract
- 1/2-lb 120L Crystal Malt
- 3/4-lb Roasted Barley
- 1/4-lb Chocolate Malt
- 1/2-lb Oatmeal (Plain of course)
- 2-oz Northern Brewer Hops
- (1.5 oz @ 60 min, .5 oz at 10 min)
- 1 tsp Irish Moss @ 30 min
- White Labs Irish Ale Yeast
- Boil time : 60 minutes.
Additional Instructions
Primary Ferment: 1 Week @ 72 degreesSecondary Ferment: 1 Week @ 72 degrees
Beer Profile
Original Gravity: 1.054
Final Gravity: 1.020
Alcohol by Vol: 4.45%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
Starting with ~3.5 gallons of cold water, steep all specialty grains and oatmeal in steeping bag while bringing up temperature to 170, shut of flame, and let grains steep for additional 10-15 minutes. Add both liquid and dry extracts while waiting for wort to boil. Add, 1.5 oz hops @ initial boil, 1 tsp Irish moss @ 30 minutes in and final .5 oz hops @ 10 minutes left. Cool wort to ~ 80 degrees ASAP and add water to achieve ~5.5 gallons of wort.
Pitch yeast!
If not kegging, 3/4 cup priming sugar for batch and sit in fermenting temp for 2 weeks and then REFRIGERATE! (Bottles explode if left in too warm temps!)
If kegging (preferred)
After fermentation schedule, keg @ 20 psi for 2-3 days, then reduce to 10 psi. If possible pump Co2 through the beer outtake and purge any remaining oxygen. (This assures real good carbonation, but not necessary) Great dark tan, thick head that if poured out of tap, somewhat mimic's Guinness Draught foamy dance!
Enjoy!
Source: Chris Lewallen
