Beer Recipe of the Week: Deck Head Stout

Gold Medal, NHC, Classic Dry Stout, 1995

Rob Schutte

(All-Grain)

This classic style made famous in Ireland is opaque black in color with medium body and medium to high hop bitterness. The subtle malt sweetness blends wonderfully with the bitter dryness of roasted barley. Brew this beer in the end of January and enjoy it as soon as it is done as the end of February arrives. Or save it and see how it improves with age and enjoy it over St Patty’s Day. May the luck of the Irish be with you when you brew this delightful stout!

Ingredients for 5 gallons

8	pounds British two-row pale malt
1.5	pounds flaked barley
1	pound roasted barley
.75	pound CaraPils malt
.5	pound 40 ºL crystal malt
1.5	ounces Kent Goldings hop plugs, 5% AA (70 minutes)
1	ounce Northern Brewer hops, 6.4% AA (70 minutes)
	Wyeast No. 1084 Irish ale yeast
.67	cup corn sugar (to prime)

Original gravity:	1.054
Final gravity:	1.020
Boiling time:	70 minutes
Primary fermentation:	6 days at 63 ºF in glass
Secondary fermentation:	9 days at 63 ºF in glass
Age when judged:	6 months

Notes

Mash grains at 98 ºF for 20 minutes. raise temperature to 122 ºF and hold for 20 minutes. Raise temperature to 154 ºF for 65 minutes and 170 ºF for 5 minutes.

Judges Comments

"Nicely balanced beer. Some residual bitterness. Roasted barley and malt sweetness blend together well. Very good job at style. The malt profile is right on."

"Good roast and malt character. Bitterness very good. Perfect conditioning. Nice malt, roast, and bitter in finish - maybe too bitter?"

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