Dry StoutThis beer is made from mainly American “2-row” barley with a significant
amount of highly roasted malted barley. This beer was inspired by the modern version
of an Irish “dry” stout. Whereas the historical term “stout” referred to a higher
alcohol content, modern versions are relatively low-alcohol. This beer is served
from a stout “tap,” which accentuates its creamy, medium body. The aroma and flavor
evoke roasted malt. Similar commercial beers include: Guinness Draft (also canned)
and Murphy’s Stout. ABV4.5%, IBU 20, SRM 38, FG 1.020. BJCP Style 13A.
For The Home Brewer……..
16# American 2-row (Breiss)
2# flaked barley
2# Black malt
1# Crystal-60
0.5# Acid malt
(Weyermann)
0.5 oz Chinook (60 min)
1 oz Goldings (30 min)
Wyeast 1084
Water: RO 1 tsp
CaSO4 in mash, 1 tsp CaCl2 in kettle.
Mash: single step 156 deg F
