Dry Irish Stout

Dry Irish Stout

5 gallons/19 L, all-grain; OG = 1.040; FG = 1.008; IBU = 35  SRM = ~38; ABV = 4.1%


7.5 lbs. (3.4 kg) 2-row pale malt (preferably Maris Otter)
12 oz. (0.34 kg) roasted barley (400–500 °L)
2.0 oz. (57 kg) chocolate malt (300–400 °L)
1/2 tsp. baking soda (added to mash)
1 tsp. Irish moss
9.25 AAU Perle hops (bittering) (1.2 oz./33 g of 8% alpha acid)
Wyeast 1084 or White Labs WLP004
3/4 cup corn sugar (for bottling)

Step by Step:

Bring 9 quarts (9 L) of water to 166 °F  (74 °C) and mix in the malts and baking soda. The temperature should fall between 154–156 °F (68–69 °C). Hold mash for 60 minutes before sparging. Recirculate the wort until clear and then run off wort to the kettle. Once the top of the grain bed is covered by an inch of wort, begin sparging with 176 °F (80 °C) water. Collect 6 gallons (23 L) of wort. Bring wort to a boil, add hops and boil for 60 minutes. Add Irish moss 5 minutes before the end of boil. Cool wort to 70 °F (21 °C), aerate, pitch yeast andferment at 70 °F (21 °C). Rack after 10 days and a second time inanother 14 days. Then prime, bottle and hold 7 days before drinking.

This is the classic stout to serve on mixed gas using a stout faucet.

Extract with grains option:

An extract version of this beer can be made by substituting the pale malt for 6.0 lbs. (2.7 kg) of light
liquid malt extract or 4.25 lbs. (1.9 kg) of light dry malt extract.

Issue: January-February 2005