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Beer Style: Dry Stout  (13A)
Recipe Type: partial mash
Yield: 5 US gallons

Dry Stout


I have a stout that finished with a higher final gravity than I expected.


  • 3 lb Schreier two-row
  • 1 lb Aromatic Malt
  • 1/2 lb roasted barley
  • 1/2 lb black patent
  • 1/4 lb flaked barley
  • 3.5 lb M&F dark DME
  • 1 oz Bullion hops 60 min
  • 1 oz Willamette 30 min
  • Wyeast Irish

Beer Profile

Original Gravity: 1063
Final Gravity: 1017
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Mashed grains at 155 deg. O.G. 1.063 I pitched a very active starter, and had visible fermentation within 3 hours. The next morning, the fermentation was furious, and my fermometer read 75 deg. Concerned that the temp was too high, I draped some wet towels over the carboy. The next day the temp was 64 degreres, and the yeast looked pretty sluggish. After the 3rd day, all activity stopped, I racked to secondary with a gravity of 1.017.