Irish Dry Stout Homebrew Beer Extract Friendly Recipe
Extract Friendly. If you love dark, roasty beers with a clean, dry finish, this Irish Dry Stout beer recipe is a must-try. This extract-friendly homebrew beer recipe creates a smooth, sessionable stout beer with deep roasted coffee and dark chocolate character. It is the perfect dark beer for cooler weather, cozy evenings, and fans of classic Irish-style pints.
Ingredients
6 lbs Light Dry Malt Extract
1 lb Roasted Barley, crushed
1.5 oz Magnum hops
1 packet US-05 American Ale yeast
Directions
1. Place the crushed Roasted Barley into a muslin steeping bag.
2. Steep the bag in 2.5 gallons of water heated to 155°F for 30 minutes to extract the sharp, dry roast character.
3. Remove the bag, bring the dark liquid to a boil, and remove the kettle from the heat.
4. Stir in the Light Dry Malt Extract until no clumps remain on the bottom of the kettle.
5. Return to a rolling boil, add the Magnum hops, and set your timer for 60 minutes.
6. Turn off the heat and cool the wort rapidly in an ice bath to 68°F.
7. Transfer to a sanitized fermenter, top off with cold water to 5 gallons, and pitch the yeast.
8. Ferment at 68°F for 10 to 14 days.
9. Bottle with 4 oz of priming sugar and condition for two weeks before serving.
Specs:
OG 1.042 | FG 1.008 | ABV 4.5% | IBU 35 | SRM 40
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