Dry Stout Brew Session

Last night was a brew night. A good night to brew so Dry Stout - was a dark and chilly night, indeed. I always enjoy a stout, as long as the weather is cold. But brewing a full 19 L (5 gal) batch is a bit overkill for me, so I oped for a smaller 13 L (3.4 gal) batch. The brew went well except the boil wasn't as vigorous as I would have liked (hard to see in the dark) and my OG was a bit low, but the up side is the volume was a bit high too, so I'll have a bit more. As long as it tastes good. Time will tell. My OG was 1.039 and the volume was about 15 L (4 gal).

I brewed the basic dry stout recipe - 70% Marris Otter, 20% Flaked Barley, and 10% Roasted Barley. I added a touch of Black Malt to make it extra dark. I have brewed stouts and porters before, but this was my first dry stout. I mashed low and long and hopefully this will make it nice and dry and let the roast stand out.

Grain bill

Dry Stout

Style: Dry Stout
Type: All Grain
Est. OG: 1.042
Est. ABV: 4.19 %
IBU's: 37.80
Efficiency: 65 %
Color: 33.0 SRM
Boil Size: 19.94 L (5.3 gal)
Batch Size: 13.00 L (3.4 gal)
Boil Time: 65 minutes

2.35 kg (5.2 lbs) 69.02 % Pale Malt, Maris Otter
655.00 g (1.4 lbs) 19.24 % Barley, Flaked

The mash

330.00 g (12 oz) 9.69 % Roasted Barley
70.00 g (2.5 oz) 2.06 % Black (Patent) Malt

32.00 g (1.1 oz) East Kent Goldings (5%AA) for 60 mins (37.8 IBU)

Wyeast Labs 1084 - Irish Ale

Mash In: 75 min @ 66.5°C (152°F) - Infusion of 9.68 L (2.6 gal) water @ 76.2°C (169°F)
Mash Out : 10 min @ 75.6°C (168°F) - Infusion of 4.73 L (1.25 gal) water @ 96.0°C (205°F)
Sparge: 10.87 L (2.9 gal) of 76.7°C (168°F) water (batch)

Stout in the carboy

Brewing at night