I wanted to share a dry stout recipe that I took 2nd place in the first round of the NHC (National Homebrew Competition) in Chicago. It is on to the final round to compete against 32 other stouts. I am pretty excited about this and am honored that one of my beers made it to this level. Not to mention you get a pretty cool ribbon for it. Anyways it is a pretty straight forward dry stout. Just make sure you use quality ingredients and use proper sanitation. Enjoy!
Up all Night Irish Stout
Grain Bill – Makes 5 Gallons
7lbs Two Row
1 lb. Roasted Barley
0.5 lbs. Chocolate Malt
0.5 lbs. Black Patent
0.25 lbs. Crystal 120L
0.25 lbs. CaraPils
2.25 oz. Willamette 5.2% AU for 60 minutes
Mash 4.5 gallons at 149 degrees for 40 minutes
Batch Sparge 2 gallons at 170 degrees for 15 minutes
Boil for 60 minutes
Primary Ferment at 68-70 degrees for 7 days
Secondary at 66-68 degrees for 2-3 weeks
Keg or Bottle and Enjoy!
No comments:
Post a Comment