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Old 12-11-2007, 05:05 PM   #1
Boston Brewer
Boston Brewer's Avatar
Oct 2007
Boston, MA (Southie)
Posts: 51

Looking to brew a stout this weekend and am open to suggestions. I'm looking for a plain 'ol pub style dry stout...nothing fancy...just something that's relatively simple and tastes good.

Thanks in advance for any suggestions,
Primary: UK Red Ale
Clarifying: American Brown Ale
Drinking: Harpoon 100-Barrel Series (Old English Ale)
On deck: Oatmeal Porter

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Old 12-11-2007, 05:10 PM   #2
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts

This one's really good

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Old 12-11-2007, 05:11 PM   #3
...My Junk is Ugly...
BierMuncher's Avatar
Jan 2007
St. Louis, MO
Posts: 12,411
Liked 791 Times on 436 Posts

3# Plain Dark Dry Extract
3# Dark Malt Liquid Extract
.25# Roast Barley for steeping
.25# Crystal #60 for steeping
.25# Chocolate malt for steeping
3 cups quick oats for steeping

2.00 Oz Fuggles for 60 minutes
1.00 Oz Fuggles for 15 minutes

Gravity = 1.056
IBU = 21.5
Color = 30.7

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Old 12-11-2007, 05:47 PM   #4
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts

The one in my drop down list is excellent.
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

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Old 12-11-2007, 07:12 PM   #5
CatchinZs's Avatar
Jun 2007
Carlisle, PA
Posts: 408
Liked 3 Times on 3 Posts

Here is the one I have kegged now...I think it's really nice. I consider it my starting point and will make tweaks to it from time to time.

5.00 lb Light Dry Extract (17.5 SRM)
1.00 lb Flaked Oat
0.50 lb Roasted Barley (300.0 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
1.5 oz Goldings, East Kent [5.00 %] (60 min)

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Old 12-11-2007, 07:19 PM   #6
Registered User
Dec 2007
Posts: 124
Liked 3 Times on 3 Posts

I have been looking for a good obsidian stout clone if you can find one I would give that a go

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Old 12-11-2007, 07:21 PM   #7
Mar 2007
Silverton, Or
Posts: 250
Liked 1 Times on 1 Posts

Everyone who has tried this has loved it.....even my wife who does not like beer efficiency was low as i had a course crush so adjust accordingly...

In Bloom Irish Session Stout
Style: Dry Stout (Irish)
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.41 gal Boil Time: 60 min
Actual Efficiency: 55 %
Taste Rating (50 possible points): 42.0

Ingredients Amount Item Type % or IBU

8.30 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.84 %
2.50 lb Barley, Flaked (1.7 SRM) Grain 19.53 %
1.50 lb Roasted Barley (300.0 SRM) Grain 11.72 %
1.00 oz Northern Brewer [8.50 %] (70 min) Hops 29.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc

Measured Original Gravity: 1.046 SG
Estimated Color: 33.7 SRM (
Bitterness: 29.9 IBU
Actual Alcohol by Volume: 4.95 %
Actual Calories: 201 cal/pint

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Old 12-12-2007, 11:35 AM   #8
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
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Dry stout? Probably the simplest extract/specialty grain recipe I've got in my book.

5 lbs. Dark DME
1 lb. roasted barley

3 oz. Willamette pellets @ 4%AA - 60

Bring 2.5 gallons to boil in main kettle. In another smaller kettle, add roasted barley to 1/2 gallon cold water and bring to "damn near"* boil. Strain this liquor to main kettle. When this 3 gallons comes to the boil, remove from burner. Add DME. Return to heat, stirring constantly. Return to boil. Boil 60 minutes with full hops charge. At 45 mins, add kettle clarifier, if any (I use Whirlfloc and Yeastex for nutrient). Cool using your normal method, and pitch a nice, clean ale yeast.

My brews of this stout usually ferment to completion within three or four days, after which I immediately rack to a secondary for seven days, just to stabilize flavor. Package however you like.

I don't use flaked barley because: A.) it needs to be mashed and this is an extract beer; and B.) I don't have problems with head retention. When I add flaked oats, I call it something else; a dry stout is different from an oatmeal stout.

Try it; if you find it a bit thin, a half-pound of Belgian Biscuit might help mouthfeel.

Have fun!

* This is a technical term. I don't bother with a thermometer to judge this; I just wait for that glassy look water gets when it's really close to boiling, but not quite there. I learned this while studying historical brewing techniques to judge when mash liquor was at a good mashing temperature, and it's not as hard as it sounds.
Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 12-12-2007, 11:46 AM   #9
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts

The one in my signature is very simple and quite tasty: A few people on the board have also brewed it and enjoyed it.

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Old 12-12-2007, 01:34 PM   #10
ScubaSteve's Avatar
May 2007
New Bern, NC
Posts: 3,677
Liked 83 Times on 57 Posts

Originally Posted by Ó Flannagáin
The one in my signature is very simple and quite tasty: A few people on the board have also brewed it and enjoyed it.
I can vouch for this. It's a keeper.

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