Dubliner Irish Stout

Source: Kelly Beckham
Recipe added: 01/19/98

Not as close as my all grain version, but this is awfully close to the roasty, creamy, bitter Irish Stouts brewed in the land of green itself!


Recipe type: Extract
Batch Size: 5 US gallons
Starting Gravity: 1.050
Finishing Gravity: 1.018
Time in Boil: 60 minutes
Primary Fermentation: 5 days at 62-66 degrees
Secondary Fermentation: 7 days at 62-66 gegrees



Bring 2 gallons of water to 160 degrees F and shut off heat. Add grains and steep for 30 minutes. Remove grains. Bring grain water to a boil. As water gets hot, remove kettle from heat and stri in extract syrup and Dried Malt Extract. When wort comes to a boil, add bittering hops and boil for 60 minutes. Remove from heat and add to your fermenter with 3 gal COLD water. (chill beforehand in 1 gal jugs). Top off to 5 gal mark if needed. When wort is below 80 degrees F, stir VIGOROUSLY and then add yeast. Bottle at end of fermentation with 3/4 cup corn sugar.
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