Dry Stout Recipe

As is the way with most homebrewers I am constantly trying to perfect my favorite recipes and Dry Stout is definitely one of my favorites. I have to say though, at this point I believe I have achieved perfection with this beer. I've brewed this in the past with flaked barley and a pinch of Carafa II but this version was brewed with simplicity in mind. I was trying to get the roasted grains to provide that coffee/chocolate flavor with a clean dry finish. Here is what I did this time around.

Eff. 90%

attenuation 80%

abv 5.5%

Ibu's 35

O.G. 1.050

F.G. 1.010

16 lbs 2-row

.5 lbs Cry#40

.75 lbs chocolate

.5 lbs roasted

.25 lbs blk patent

60min mash with 5.5gal h2o at 154f.

Boil for 60 min. with 1 tsp. MoreBeers Burton salts and 1 tsp. gypsum

60 min.  with 1.25 oz. chinook (11% aa)

20 min. with 1.5 oz. Saphir (4% aa)

10 min. with 1 oz. Saphir (4% aa)

chill and oxygenate with o2 for 3 mins.

Pitch salvaged US05 yeast (3rd generation)

Ferment for 7 days at 70f.

Kegged, forced carbonated and conditioned for additional 2 weeks at 50f.

The Saphir is a new hop for me that has a very subtle flavor profile. This beer is dry but full bodied with plenty of roast character and easy to drink.