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 is usually 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.
- 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)
Yield: 5 gallons (18.9L)
Original Gravity: 1.054
Final Gravity: 1.02
Boil Time: 70 minutes
- 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.
- Primary fermentation: 6 days at 63° F (17° C) in glass.
- Secondary fermentation: 9 days at 63° F (17° C) in glass.
- "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?"
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