Dry Stout (For Intermediate Homebrewers) Recipe
- 5.25 pounds Maris Otter Pale Malt, crushed
- 1.5 pounds Flaked Barley, crushed
- 0.9 pounds Black Roasted Barley (500L), crushed
- 1.25 ounces Kent Goldings hops - 60 minutes
- 1 package Dry English Ale yeast, either White Labs WLP007 or WLP1098
- Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 161u0b0F. Remove from heat.
- Mash-in by slowly adding all 7.65 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 150u0b0F.
- Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185u0b0F.
- After 60 minutes, mash-out by carefully pouring the 185u0b0F water into the mash, stirring to equalize temperature to about 170u0b0F.
- Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6 gallons.
- Bring wort to a vigorous boil. When the boil begins, add 1.25 ounce Kent Goldings hops in a mesh bag.
- After total of 60 minutes of boil, remove from heat.
- After wort cools below 180u0b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
- Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70u0b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
- Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.040.
- Carefully pour yeast into cooled wort (it should be below 70u0b0F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68u0b0F.
- Bottle after 2 to 3 weeks when fermentation is complete, using
otter, barley, black roasted barley, hops, ale yeast
Taken from www.seriouseats.com/recipes/2011/06/homebrewing-dry-stout-for-intermediate-homebrewers-stout-recipe.html (may not work)