BellaOnline Forums Food and Wine Beer & Brewing Recipe #38 - Dry Irish Stout

The last stout I brewed back in September was the first stout recipe I had made using DME and steeping grains. In this first recipe I included 6 different types of steeping grains added to a dark DME base. The yeast I picked for that brew was Safale S-04 dry ale yeast and after sampling before bottling it tasted good. This recipe I'm about to describe is a bit different than the first recipe in that it uses only 3 different types of grains added to a light DME base this time. Both recipes use Kent Golden UK hops but the new recipes doubles the boil time to a total of 60 minutes. Recipe: Click to download this recipe file for qBrew Size 2.13 gallons: Estimated IBU=38, SRM=31, OG=1.047, FG=1.012, ABV=4.5% 1/8 pound Carapils 1/8 pound Crystal 10L 3/8 pound Roasted Barley 2 pounds Muntons DME - Light 1 ounce Kent Goldings (UK) pellet hops boiled for 60 minutes 11.5 grams Wyeast 1335 British Ale II yeast Pitched at 65F and fermented at 63F Directions: Steep grains at 155F for 30 minutes in 2.5 quarts filtered water Boil DME in wort for 10 minutes Add and boil hops in wort for 60 minutes Place in ice bath until wort temperature cools to 65F Pour cooled wort into fermenter keg and pitch yeastFerment at constant 635F temperature for 21 days

My dad when he was alive would drink stout, but only the store brought brand. He would add condense milk to it.

A great idea for St. Patty's Day! A good day to begin brewing!