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Stupid Simple Dry Stout

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Batch Size (gallons)5
Recipe typeAll Grain
Style13A. Dry Stout
Original Gravity1.048
Final Gravity1.011
ABV4.86% (basic)   /   4.84% (advanced)       [what's this?]
Color30 SRM
Boil Time60 min

YeastWyeast 1056 (American Ale)

Pale Malt, Maris Otter6 lbs 8 oz72.2%3
Barley, Roasted1 lb 8 oz16.7%300
Barley, Flaked1 lb11.1%1.7

Goldings, East Kent (Boil)2 oz605%33

Water Chemistry: (Approx)
* Calcium: 75
* Magnesium: 10
* Chlorides: 100
* Sulfates: 50
* Sodium: 15

Mash at 150.

7 days at 59f

2 days at 65f
2 days at 70f
(basically a ramp to 70f. This serves as a Diacetyl rest, and assures full attenuation to eliminate any residual sweetness.

Gelatin and cold crash

Appearance: Nice pillowy off-white one finger head. Moderate head retention. Great clarity.

Aroma: Dominated by a dry roasted aroma. Dry, roasted, almost smoky aroma with notes of toast and coffee. Very light earthy hop aroma, but difficult to detect. No diacetyl. Slight phenolic smoky aroma. No alcohol.

Mouthfeel: Very low body, and very drinkable. Moderate carbonation level is slightly high for a stout, but brings out the roasted malt flavor and aroma. No creaminess. No alcohol warmth.

Flavor: Again dominated by roasted barley. A dark, toasty character with notes of coffee and dark chocolate. Very low levels of earthy hops and smoky phenols. No diacetyl. No alcohol.

Overall: Very drinkable. Dry, clean finish leaves no residual sweetness. Lighter body makes this stout very drinkable in large quanitites.

This all grain Dry Stout homebrew recipe was submitted by brewcrewkevin.