DRY STOUT

A roasty Guinness-like stout:

7lbs Light Malt Extract
4 oz Chocolate Malt
1 lb Roasted Barley
4 oz Black Malt
4 oz Wheat Malt
8 oz Flaked Barley
2 oz Northern Brewer Hops Total:
1.5 oz @ 60 minutes
.5 oz @ 5 minutes

2 tsp Gypsum, 1 tsp Irish Moss added at beginning of boil

1st choice Wyeast 1084 Irish Ale Yeast; 2nd choice Wyeast 1056 American Ale Yeast. Dry yeast Windsor OR Nottingham

3/4-cup dextrose for bottle priming   

Starting Gravity:1.050-1.052    ABV: 5.3-5.6%    SRM: 31-33    IBU: 40-42

Full recipe (in MS word format):

DRY STOUT.doc (40.00 kb)