Briess Recipe Database

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Malt: Caramel Malt 20L

• 

  Dry Smoked Stout

  
  
  
  

  Type: Ale

  Style: Stout

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Dan Bies, Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  2 lbs	Pale Ale Malt		Base
  1 lb	Pilsen Malt		Base
  1 lb	Flaked Oats		Flakes
  4 oz	Midnight Wheat Malt		Bitterless Black
  4 oz	Roasted Barley		Roasted Barley
  0-2 oz	Smoked Malt, Cherry Wood	A little smoked malt goes a long way	Smoked
  2 oz	Golding Hops (5% A.A.)
  	Irish or English Ale Type Yeast

  
  

  Procedures

  1. Mash grains at 148º-152ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil for 60 minutes with hops
  5. Cool to 66º-70ºF
  6. Oxygenate
  7. Pitch Yeast

  ---

  Primary Fermentation:

  Secondary Fermentation:

  Fermentation Notes:

  Original Gravity: 1.051

  Final Gravity: 1.013

  Alcohol by Weight:

  Alcohol by Volume: 5.0

  IBU: 34

  Color: 38

  Tags: Smoked