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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



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