Irish Dry Stout – Enhanced!

Irish Dry Stout – Enhanced!

(5 gallons/19 L, all-grain)
OG = 1.042  FG = 1.010
IBU = 41  SRM = 40  ABV = 4.2%

No reason to reinvent the wheel, but maybe just give it some new rims? This recipe takes the traditional Irish dry stout and adds a small amount of both black malt and chocolate malt for a more complex dark malt flavor that will add intrigue at every sip.

Ingredients
6.25 lbs. (2.8 kg) British pale ale malt
1.75 lbs. (0.8 kg g) flaked barley
8 oz. (400 g) roasted barley (500–600 °L)
3 oz. (85 g) black malt (450–625 °L)
3 oz. (85 g) chocolate malt (330–400 °L)
8.4 AAU Kent Golding hops (60 min.) (1.7 oz./48 g at 5% alpha acids)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale), or SafAle S-04 yeast

Step by Step
Crush the grains and mash in using 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a dough-in temperature of 120 °F (49 °C) if doing a step mash. Hold at 120 °F (49 °C) for 15 minutes. Raise the temperature to 150 °F (66 °C) and hold for 60 minutes before mashing out at 170 °F (76 °C). If you aren’t able to step mash, dough in at 152 °F (67 °C) and hold there until mashing out. Sparge with 170 °F (77 °C) water, collecting wort until your pre-boil volume is around 6 gallons (23 L), or to whatever volume your brew system will allow you to collect 5.25 gallons (20 L) post 60-minute boil.

Add the bittering hops for the full 60-minute boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. When the boil is complete, chill to 65 °F (18 °C) and transfer to your fermenter. Pitch the yeast and aerate if using liquid yeast. Ferment at 65 °F (18 °C) for seven days and then raise the temperature to 72 °F (22 °C) and hold for three days. Carbonate the beer to approximately 1–1.5 volumes and serve at 52–55 °F (11–13 °C).

Partial mash option:
Replace the British pale ale malt with 5.25 lbs. (2.38 kg) pale ale liquid malt extract. Steep 1 lb. (0.45 kg) British pale ale malt and all of the other grains at 150 °F (66 °C) for 60 minutes and squeeze the bag or rinse grains to remove all dark malt goodness before boiling. Follow the remainder of the all-grain recipe.