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

Dry Stout


Used bottled water. Used nylon grain bags for grains, hops and coffee. Racked to secondary 1-16, uumm tastes very fine.


  • 8 lb. Mountmellick stout kit
  • 1/2 cup flaked barley
  • 2 cups Quaker oats
  • 1/2 cup black patent
  • 1/4 cup chocolate malt
  • 1/2 oz. Fuggles (60 min.)
  • 1/2 oz. Fuggles (10 min.)
  • 4 oz. unsweetened chocolate
  • 1/4 lb. ground coffee of choice (Ghiradelli Chocolate Caramel this batch)
  • Yeast Lab A05 Irish Ale (starter)

Click to Print Recipe


Steeped grains and oats 30 min. @ 140-145, then up to 155 for 10 min. Add extract & 0.5 oz Fuggles, boil 50 min. Add chocolate. With 5 min. to go add rest of Fuggles. At 60 min., kill heat, add coffee and let it steep 20 min. Pull coffee, cool, transfer to fermenter, top up with water. Pitched starter @ 74x. Shook like hell. Bubbles in airlock within 12 hours.