My Dry Irish Stout is ready to drink. Smooth, roasty, and malty. Head retention is good also.
That looks great, I feel like DIS is not hot anymore, but it's one I try to make a regular around here.
What was the recipe if you don't mind?
No problem. This is a recipe I found in a magazine a few years ago and it is one of my favorites.
OG = 1.050 FG = 1.012
IBU = 40 SRM = 38 ABV = 5%
Volume = 5 Gallons
74.42% Pale Malt (Maris Otter)
6.98% Flaked Barley
4.65% Roasted Barley (300°L)
4.65% Chocolate Malt ((350°L)
4.65% Black Malt (500°L) I used Black Prinz
4.65% Crystal Malt (15°L) I would think 20°L would work if you couldn't find 15°L
10 AAU EKG Hops @ 60 Minutes
1.4 AAU Willamette Hops @ 15 Minutes
Yeast = Wyeast 1084 (Irish Ale)
Mash in at 151°F for 60 minutes and sparge with 168°F water. Boil wort for 90 minutes (I just did 60).