For once I decided to plan ahead a little bit and make a beer for a holiday. I decided I would make a delicious dry stout for St. Patrick’s day. I spent a little bit of time creating a recipe based on a dry stout I made a few years back. The beer brewed up beautifully and tastes delicious. Unfortunately, I did a horrible job at celebrating St. Patrick’s day this year and didn’t drink any of the beer I brewed for it. Lucky for me, this beer is just as good today as it would have been on St. Patrick’s day.
My Dry Stout
OG: 1.048
FG: 1.020
IBU: 33
ABV 3.7%
Cal/12: 162
Ingredients:
3 lb – Two Row Pale Malt
.5 lb – Flaked Barly
4 oz – Chocolate Malt
4 lb – Liquid Malt Extract Light
.75 lb – Roasted Barley
2 oz – East Kent Goldings 4.7% aa
1 – WLP004 Irish Ale Yeast
Steep grains in 7.5 quarts of water @ 152? F for 60 minutes. Rinse with hot water. Remove from heat and add LME. Stir until LME is disolved. Place back on burner and bring to a boil. When it reaches a boil, add hops. Boil for 45 minutes. Add Irish Moss. Boil for another 15 minutes and remove from heat. Cool wart. Take your original gravity reading and record it. When temperature is below 80? F aerate well and pitch yeast. Aerate again. Ferment for 8 days at 70? F. Move to secondary and finish fermentation for another 13 days. Take a final gravity reading. Prime with 3 oz. of corn sugar and bottle. Condition for 21 days and enjoy.