Beer · Dry stoutAbout this recipe
Dry Irish stout recipe for 23 litres of extract homebrew. Roasted barley does the heavy lifting and it is nowhere near as strong as it looks.
Ingredients
light liquid malt extract3 kg
roasted barley350 g
chocolate malt150 g
Fuggles hops60 g
sachet Safale S-041
priming sugar120 g
Method
1
Steep the crushed roasted barley and chocolate malt in 3 litres of water at 70C for 30 minutes, then strain the liquid into the boiler
2
Add the malt extract and 5 litres of water and bring to the boil
3
Add 40g of the Fuggles and boil 60 minutes
4
Add the remaining 20g for the last 15 minutes
5
Top up the fermenter to 23 litres with cold water
6
Pitch the yeast once below 22C
7
Ferment 2 weeks at 18 to 20C
8
Bottle with the priming sugar
9
Condition at least 4 weeks
Tools for this brew: scale it to your batch size, work out ABV from your readings, or correct a warm hydrometer reading. All free.
Brewer's notes
Do not be fooled by the colour, this is the lightest beer here in everything but looks. The roasted barley wants steeping only, boil it and it turns acrid. Fuggles for bitterness and nothing fancy late, stout does not need aroma hops. Ready six weeks from brew day.
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