Dry Stout

All Grain Recipe

Submitted By: bpeters504 (Shared)
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Brewer: Bill Peters
Batch Size: 6.00 galStyle: Dry Stout (13A)
Boil Size: 7.56 galStyle Guide: BJCP 2008
Color: 31.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 41.1 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Amount Name Type #
7 lbs Pale Ale Malt (3.5 SRM) Grain 1
2 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs Roasted Barley (300.0 SRM) Grain 3
8.00 oz Black Barley (Stout) (500.0 SRM) Grain 4
2.00 oz Goldings, East Kent [5.8%] - Boil 55 min Hops 5
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 6

Taste Notes

At kegging, this beer seems almost identical to Guiness. It is light bodied and and very raosty.


MASH: This was my first Step Mash. The first step (protien Rest) went perfectly, except that I forgot to add the flaked barley. The second step was only at 140F then I had to add the flaked barley. I knew I needed to get that temp up so I kind of did a decoction. I took about a 1/4 gal. of liquid off the bottom, brought it to a boil and added it, and that seemed to do almost nothing, I then did the same with about a half gal. and that brought it to exactly 150F, where it stayed for the entire 60 min, sacc. rest. Also, my efficiency was much higher than normal, I think this was due to a higher sparge temp. My grain bed was in the 160~170 range. I think the water in the hot liquor tank was around 190F FERMENT: Cooled too low to about 50F. This caused the fermentation to start very slowly; it was about 24 hrs before I started seeing a little foam and a few bubbles. Then the morning of the second day, it had blown foam through the air lock.
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