Amsinck No. II Dublin Stout

(5 gallons/19 L, all-grain)
OG = 1.085   FG = 1.026
IBU = 83   SRM = 33   ABV = 8.4%

Ingredients
17 lbs. (7.7 kg) Maris Otter 2-row pale malt (4 °L)
0.75 lb. (340 g) Bairds black malt (550 °L)
23 AAU Target pellet hops (90 min.) (2.3 oz./65 g at 10% alpha acids)
White Labs WLP004 (Irish Ale) or Wyeast 1084 (Irish Ale) yeast (as a 1.5-qt./1.4-L yeast starter)
2⁄3 cup corn sugar (if priming)

Step by Step

Mash at 151 to 153 °F (66 to 67 °C) with 22 quarts (21 L) of water. Add all of the hops at the start of the boil and boil the wort for 90 minutes.

When the boil is complete, chill the wort rapidly to yeast-pitching temperatures. Pitch an appropriate amount of yeast using a yeast starter of 1.5 quarts (1.4 L), ferment, and mature for three to six weeks.

Amsinck No. II Dublin Stout

(5 gallons/19 L, extract with grains)
OG = 1.085   FG = 1.026
IBU = 83   SRM = 33   ABV = 8.4%

Ingredients
11.5 lbs. (5.2 kg) Maris Otter liquid malt extract
0.75 lb. (340 g) Bairds black malt (550 °L)
23 AAU Target pellet hops (90 min.) (2.3 oz./65 g at 10% alpha acids)
White Labs WLP004 (Irish Ale) or Wyeast 1084 (Irish Ale) yeast (as a 1.5-qt./1.4-L yeast starter)
2⁄3 cup corn sugar (if priming)

Step by Step
Steep the black malt separately in a muslin bag with 1.5 quarts (1.4 L) of water at around 160 °F (71 °C). Strain off the black malt and rinse the grains with two lots of 1.5 quarts (1.4 L) hot water and use this wort to dissolve the extract. Top off to 6.5 gallons (24.6 L) wort. Boil for 90 minutes, adding the hops at the beginning of the boil.

When the boil is complete, chill the wort rapidly to yeast-pitching temperatures. Pitch an appropriate amount of yeast using a yeast starter of 1.5 quarts (1.4 L), ferment, and mature for three to six weeks then bottle or keg.