The following beer recipe is featured in the January/February 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This dry stout toes a line between the upper bounds of dry Irish stout and the lower bounds of Irish extra stout. Unapologetically dark and bitter, it’s my homage to Wrasslers XXXX Stout brewed by Dublin’s Porterhouse Brew Co. Full Stop is great from a bottle or served from a standard CO₂ setup, but nitro dispense takes it to the next level.
This beer recipe comes courtesy of Dave Carpenter, editor of Zymurgy magazine.
- 6.5 lb. Maris Otter pale malt
- 2 lb. flaked barley
- 1.5 lb. 550°L roasted barley
- 4 oz. 550°L black malt
- 0.75 oz. (21 g) Nugget, 11% a.a. @ 60 min
- 0.5 oz. (14 g) Galena, 11% a.a. @ 30 min
- 0.5 oz. (14 g) East Kent Goldings, 4.5% a.a. @ 10 min
- Imperial A10 Darkness
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.053 (13.1°P)
Final Gravity: 1.014 (3.6°P)
Mash at 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops as indicated. Ferment at 64°F (18°C) until specific gravity stabilizes at or near 1.014 (3.6°P). Package with 1.1 vol. (2.2 g/L) of CO2 and optionally serve on nitro.
Replace the Maris Otter and flaked barley with 6.5 lb. (2.9 kg ) Maris Otter liquid malt extract and 1 lb. (454 g) Carapils. Steep the Carapils, roast barley, and black malt for 30 minutes at 155°F (68°C) in 2 gal. (7.6 L) water. Remove the steeping grains and thoroughly dissolve the malt extract in the resulting wort. Top up with water to desired boil volume and proceed with the boil as above.
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