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!

Specifics

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

Ingredients:

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

Procedure:

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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