Dry Irish Stout - All Grain


Dry Irish Stout

Makes 5 Gallons

     1.25 lbs Flaked Barley
     1.00 lbs Black Malt
     6.75 lbs Maris Otter Pale Malt

     1.50 oz. East Kent Goldings hops (boil 60 minutes)
     0.50 oz. East Kent Goldings hops (boil 30 minutes)
     1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)

     Imperial A10 Darkness Yeast, Dry Yeast Alternative - S-04

Step by Step:
     Mash at 150° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to being your 60 minute boil. When wort comes to a boil add 1.50 oz. East Kent Goldings (EKG) hops and boil for 60 minutes. With 30 minutes remaining in the boil add 0.50 oz. of EKG hops. With 15 minutes remaining add 1 Carrageenan Tablet. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the beer is less than 70° and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.

OG: 1.041
FG: 1.009
ABV: 4.1%
IBUs: 31
SRM: 33