Dublin Stout

(5 gallons/19 L, extract with grains)
OG = 1.085 FG = 1.026 IBU = 83 SRM = 45 ABV = 7.6%

Ingredients

12 lbs. (5.4 kg) pale malt syrup (10 °L)
0.75 lb. (0.34 kg) black malt (550 °L)
23 AAU Target hops (90 mins.) (2.3 oz./65 g at 10% alpha acids)
White Labs WLP004 (Irish Ale) or Wyeast 1084 (Irish Ale) yeast (2 packs as 1.5 quart/1.4 L starter)

Step by Step

Steep the crushed black malt in 2 quarts (1.9 L) water at 150-160 °F (66-71 °C) for 20 minutes. Wash the grain bag with 2 quarts (1.9 L) hot water and top off kettle. This is a 90-minute boil so if you are doing a full wort boil, be sure to top off to at least 6.5 gallons (25 L) wort in your kettle to accommodate extra evaporation. Before reaching a boil, remove your kettle from heat and stir in the malt syrup. Be sure to stir until fully dissolved and return to heat. Add hops as the wort reaches a boil. After 90 minutes, cool wort to 68 °F (20 °C) and pitch yeast. Ferment at 68 °F (20 °C) and allow to condition for at least one month prior to bottling or kegging.