Dry Irish Stout

Makes 5 Gallons

Malts & Extracts:
     1.25 lbs Flaked Barley
     1.00 lbs Black Malt
     0.50 lbs Maris Otter Pale Malt
     3.3 lbs Pale Liquid Malt Extract (LME)
     1.0 lbs Dark Dried Malt Extract (DME)

Hops:
     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)

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

Step by Step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb of the dried malt extract, stirring to dissolve. Return to a boil, then add 1.5 oz. of East Kent Goldings (EKG) hops and boil for 60 minutes. With 30 minutes remaining in the boil add 0.50 oz. EKG hops. With 15 minutes remaining add 1 Carrageenan Tablet.
     At the end of the boil turn off the heat, and thoroughly mix in the liquid malt syrup. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your 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