Dry Irish Stout
They say everyone’s Irish on St. Patrick’s Day so surely no one will object if we use an American ale yeast to ensure that our stout has the requisite amount of dryness to earn its name. That dryness will showcase the sharp flavor of roasted barley and the smooth palette provided by flaked barley. It’s like Guinness, but better.
Batch Size: 5 Gallons
Boil Size: 6 Gallons
Malt Extract and Sugar
6 lbs Maris Otter Liquid Malt Extract
1 lb Flaked Barley
1 lb Roasted Barley
2 oz Kent Goldings (5% AA) boiled for 60 minutes
Wyeast 1056 American Ale Yeast or White Labs WLP 001 California Ale Yeast
Steep the flaked barley and roasted barley at 150º F for 30 minutes before removing the grain and raising the temperature to a boil. Add the malt extract along with your hops and boil for 60 minutes. Chill and ferment at 68º F for a week to ten days. Take a final gravity reading and bottle or keg the finished beer.
Swap out 9 lbs of Maris Otter malt for the extract and mash it at 150º F along with the flaked barley and roasted barley.
For an American stout more akin to Bell’s Kalamazoo or the Rogue Shakespeare Oatmeal Stout increase the amount of malt extract for more strength, but also fold in about a half a pound each of chocolate malt and crystal malt along with an ounce of American hops late in the boil.