Products
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
Wet Dawg2
Dry Stout • Extract • 5.0 gal
I let this one set in secondary for a couple of weeks and after three weeks in the bottle it was very good.
September 20, 2006 pm 04:26pm
4.5/5.0 2 ratings
Ingredients (Extract, 5.0 gal)
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 6.6 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 2 oz
Northern Brewer - 7.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Goldings - 4.0 AA% pellets; boiled 30 min
Goldings
Mild. Slightly flowery.
- .5 oz
Fuggle - 3.8 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.012 | 1.007 - 1.011 | |
| Color: | 26.6 SRM | 25 - 40 | |
| Alcohol: | 6.5% ABV | 4% - 5% | |
| Bitterness: | 69.9 IBU | 30 - 45 | |
Discussion
Most Excellent
2006-10-20 12:07pm
This recipe turned out to be a Guinness Extra Stout clone! The only thing is it is better than Guinness Extra Stout after four weeks in the bottle. No bragging, and no prejudice because I brewed it. It is actually that good. Try it you won't be sorry.
Had to try this for my first ever, sounds so good...
2007-04-03 9:56pm
10 days in the bottle now, and this is very good. Nice creamy head, and we especially LOVE the aftertaste and know it will be even better in the coming weeks. We're going to make another batch of this soon, it won't last long!
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm