AHS Dry Stout

(5 gallons/19 L, extract with grains)
OG = 1.053–1.059 FG = 1.014–1.016 IBU=43–52 SRM=42 ABV=5.0–5.5%

Ingredients

7 lbs. (3.7 kg) dark liquid malt extract
1 lb. (0.45 kg) crystal malt (60 °L)
1/2 lb. (0.23 kg) black barley
1/4 lb. (0.11 kg) black patent malt
14 AAU German Magnum hops (1.0 oz./28 g of 14% alpha acids)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Muntons dry yeast

Step by step

Bring 2.5 gallons (9.5 L) of water to 150 ºF (66 ºC) and turn off the heat. Soak the grains for 15 minutes. Remove grain bag, allowing liquid to drip into brewpot. Discard the grains and heat liquid until boiling. Shut off heat again and stir in malt extract. Heat to a boil once extract is dissolved, stirring occasionally. Add bittering hops and boil for 60 minutes. After boiling, cool wort quickly to 80 ºF (27 ºC). Pour wort into the sanitized fermenter and add cool water to make 5.25 gallons (20 L). Aerate wort and pitch yeast. Ferment for 5–7 days at 69–72 °F (21–22 °C) then rack to a sanitized secondary fermenter. Let the beer clarify 5–7 days, then bottle. This beer will taste best after 3 weeks or more of conditioning.