Irish Dry Stout...

is a "descendant of" the Porter style. You should not taste the hops in a dry stout, the bitterness comes from the dark roasted grain. If possible, keg this beer and force carbonate with a mixture of 40%nitrogen/60%carbon dioxide for a creamier, tan head and smooth body. Please note, this is NOT a Guiness Clone Recipe...it is an attempt by me to create a classic stout that falls within style parameters that can be "tweaked" later, if so desired.

All-Grain Recipe, 10 gallon batch (Infusion Mash method)

O.G. = 1.055, F.G. = 1.014, ABV% = 5.46, Irish Dry Stout Yeast CL-240, 0.5L starter, IBUs = 40

Grainbill

1. Marris Otter UK Pale Malt, 18 lbs
2. Roasted Barley, 2 lbs
3. Flaked Barley, 2 lbs
4. Chocolate Malt, 8 oz
5. Black Patent, 8 oz
6. Dark Crystal Malt, 1 lbs

Hops

1. Northern Brewer, 9.3% AA, 2 oz., whole plug, 60 min.
2. Fuggles, 5.3% AA, 2 oz., whole plug, 40 min.