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
- 1.00 lbs Beeston Roasted Barley 425 Lov
- .65 lbs Beeston Carapils malt
- .30 lbs Beeston Crystal malt 90 Lov
- .25 lbs Beeston TORRIFIED Wheat (head retention!!)
- 3.30 lbs Northwest Gold malt extract syrup
- 2.25 lbs Munton's amber malt DME
- 14.00 hbu Galena or Nugget hop pellets (bittering)
- 1 quart starter of Wyeast London Ale
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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