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
- Mash grains at 148º-152ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Boil for 60 minutes with hops
- Cool to 66º-70ºF
- Oxygenate
- 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