Recipe Type: All Grain Yeast: Nottingham Yeast Starter: nope Batch Size (Gallons): 6 Original Gravity: 1.056 Final Gravity: 1.011 IBU: 65 Boiling Time (Minutes): 60 Color: 29-30 Primary Fermentation (# of Days & Temp): 25 days at 68 f Tasting Notes: Easy drinking, dry not too bitter or too roasty - just right!
9 lbs 2 row
1.5 lbs flaked barley
14 oz black barley (Briess)
4 oz oat malt
58 g Sorachi Ace 60 mins (10.9% AA)
Mashed at 150 for 2 hours
-- Very easy recipe, and exactly what I was hoping for. A 5.9% ABV dry Irishish stout for St. Paddy's day... if it lasts that long! I am not a fan of sweet, thick, chocolaty, roasty stouts. I like an easy drinking dry stout maybe slightly bigger than Guiness. This is it man! Oh and I used Sorachi Ace simply because I have quite a bit and it is a smooth bittering hop. I use Tinseth and this is supposedly 65 IBUs, though it does not taste that bitter.