slarkin712
Well-Known Member
Here's the start of my all-grain dry stout recipe:
5.5 gal recipe
6.5# English Pale Ale
1.75# flaked barley
1# roasted barley
.25# acidulated malt
.75 oz EK Goldings 4.7%AA 60 min
.75 oz Northern Brewer 10% 60 min
Mash at 150F
Ferment at 65F, and raise in the final third to help dry it out.
OG: 1.049
IBU: 42
Color: 30L
This recipe will give an ABV near 5%, which is a little higher than I would like. So, of course I could just scale back the grains according to the ratios I have above, but I don't think that is the right thing to do. I want to keep it the same color and the same amount of sour. So I was thinking to just scale the amounts of the pale malt and flaked barley. Does this seem like the correct thing to do? Also, I have some Irish ale yeast, but I've read that it does not attenuate enough for a dry stout. I have some whitbread yeast, us-05, and dry nottingham. Which would be best for a dry stout? I could just pitch a large amount(more than the standard recommendation) of irish ale yeast and hope for good attenuation.
5.5 gal recipe
6.5# English Pale Ale
1.75# flaked barley
1# roasted barley
.25# acidulated malt
.75 oz EK Goldings 4.7%AA 60 min
.75 oz Northern Brewer 10% 60 min
Mash at 150F
Ferment at 65F, and raise in the final third to help dry it out.
OG: 1.049
IBU: 42
Color: 30L
This recipe will give an ABV near 5%, which is a little higher than I would like. So, of course I could just scale back the grains according to the ratios I have above, but I don't think that is the right thing to do. I want to keep it the same color and the same amount of sour. So I was thinking to just scale the amounts of the pale malt and flaked barley. Does this seem like the correct thing to do? Also, I have some Irish ale yeast, but I've read that it does not attenuate enough for a dry stout. I have some whitbread yeast, us-05, and dry nottingham. Which would be best for a dry stout? I could just pitch a large amount(more than the standard recommendation) of irish ale yeast and hope for good attenuation.
