HBW - How to brew a Dry Stout
Hiya home brewers! Here's how I brewed my first Dry Stout...
I used the "sour beer" technique for improving the taste of the beer (and I recorded every aspect of it for you to have full access to these details).
Here's the recipe, hope you like it! Cheers n' beers!
FERMENTABLES:
850 g - Pale Ale Malt
100 g - Rolled Oats
50 g - Roasted Barley
40 g - Chocolate Malt
25 g - Crystal 135L
HOPS:
10 g - EK Goldings, Type: Pellet, AA: 5.2, Use: Boil for 60 min,
MASH GUIDELINES:
Mash at 66 ºC for 60 min in 5 L of water
YEAST:
Mangrove Jack - Liberty Bell Ale M36
Sour beer: collect 300 ml of the wort before adding the hops, cover with film and set aside in a cold and dark place for 3 days. Suck ~150 ml and boil it for 30 min. Cool down and add it to the wort.