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  • Winter’s Night Dry Stout


    The unique woody, dry character of the Extra Special Malt makes this stout as dark, dry and crisp as a winter's night.


    Type: Ale

    Style: Stout

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    4.5 lbs CBW® Golden Light LME Extract, LME
    1 lb Extra Special Malt Roasted, Biscuit
    8 oz Black Malt Roasted, Black
    0.25 lb Carapils® Malt Dextrine
    8 oz Cane Sugar Boil 15 minutes
    1 tsp Irish Moss Boil 15 minutes
    1.5 oz East Kent Goldings Hops (5% AA) Boil 60 minutes
    1 vial WLP007 Dry English Ale Yeast Substitute WLP004 Irish Ale Yeast

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and bring to a rolling boil
    6. Add cane sugar and Irish Moss as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 7 days at 68ºF

    Secondary Fermentation: 7 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.039

    Final Gravity: 1.008

    Alcohol by Weight: 3.2%

    Alcohol by Volume: 4.1%

    IBU: 26

    Color: 50+ SRM

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