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
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add cane sugar and Irish Moss as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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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