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  • 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