Beer Recipe of the Week: Deck-Head Stout
Featured in Amal Turczyn's book A Year of Beer, this gold medal-winning recipe from Rob Schutte, is sure to satisfy all homebrewers, irish or not. The classic dry-style stout, made famous in Ireland was a popular brew for Irish beer drinkers. The dry stout is opaque black, with a medium body and medium to high hop bitterness. Enjoy the dark notes, complemented by the dry fruit, coffee and chocolate flavors.
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Ingredients for 5 gallons (18.9 L)
8 lbs. (3.62 kg) British two-row pale malt
1 1/2 lbs. (0.68 kg) flaked barley
1 lb. (0.45 kg) roasted barley
3/4 lb. (0.34 kg) CaraPils malt
1/2 lb. (0.23 kg) 40° L crystal malt
1 1/2 oz. (42.5 g) Kent Goldings hop plugs, 5% a.a. (70 min)
1 oz. (28.3 g) Northern Brewer hops, 6.4% a.a. (70 min)
Wyeast No. 1084 Irish ale yeast
2/3 cup corn sugar (to prime)
Original gravity: 1.054
Final gravity: 1.020
Boiling time: 70 minutes
Primary fermentation: 6 days at 63° F (17° C) in glass
Secondary fermentation: 9 days at 63° F (17° C) in glass
Mash grains at 98°F (37°C) for 20 minutes. Raise temperature to 122°F (50°C) and hold for 20 minutes. Raise temperature to 154°F (68°C) for 65 minutes and 170°F (77°C) for 5 minutes.
"Nicely balanced beer. Some residual bitterness. Roasted barley and malt sweetness blend together well. Very good job at style. The malt profile is right now."
"Good roast and malt character. Bitterness very good. Perfect conditioning. Nice malt, roast, and bitter in finish-maybe too bitter?"