Homebrew recipe: Dry Stout
This dry stout is rich and dark with a definitive bitter note and a drying palate feel. Dry stout is often also known as Irish Stout.
Ingredients:
The following ingredient quantities are based on 5 gallon(s) of beer being made.
| Item |
Quantity |
Comment |
| black barley |
0.5 pound(s) |
roasted |
| corn sugar |
75 gram(s) |
(for bottling) |
| flaked barley |
0.25 pound(s) |
|
| fuggles hops |
0.5 ounce(s) |
(finishing, last 3 mins) |
| gypsum |
4 teaspoon(s) |
(boil 60 mins) |
| Northern Brewer hops |
1 ounce(s) |
(boil 60 mins) |
| unhopped light malt extract syrup |
6.5 pound(s) |
|
| yeast #1084 irish ale (wyeast) |
|
as directed |
Instructions
- Steep crushed malted grain in 2 gallons of 150° water (tap water is roughly 130°) for 30 minutes.
- Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and Gypsum and boil for 60 minutes.
- Add finishing hops for last 3 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize.
- Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark.
- Add yeast when beer is less than 78°, and ferment and bottle as ususal.
Beer making equipment
See our detailed list of beer making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).