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Toby's Irish Stout

(5 gallons, extract)

Ingredients:

• 6 lbs. dark dry malt extract
• 4 oz. malto-dextrin
• 1/4 lb. black barley (crushed)
• 1/4 lb. black patent malt (crushed)
• 1/4 lb. roasted barley (crushed)
• 1.5 oz. Kent Goldings hop pellets (6.4% alpha acid) for 60 min.
• 1 oz. Fuggle hop pellets (5.1% alpha acid) for 15 min.
• 1 oz. Willamette hop pellets (4.8% alpha alpha) at end of boil
• 1/2 tsp. Irish moss
• 2 packs Doric dry ale yeast or starter of Wyeast 1028 (London ale)

Step by Step:

Put 5 gal. of water in the brewpot and apply heat. Add a cheesecloth bag containing the crushed specialty grains. Use the grain bag like a teabag while the water is heating, and remove the grains and the bag when the water reaches 170° F.

When the pot reaches a boil, turn off the heat and add the dry malt extract, malto-dextrin, and Kent Goldings pellets. Total boil
is 60 min. Stir until these ingredients are completely dissolved, then resume heating. During the boil, add small amounts of water to keep the pot topped up to the 5-gal. mark. After 45 min. stir in the Fuggle hops and Irish moss. Boil 15 min. more, turn off the heat, and stir in the Willamette hops. Use a wort chiller to cool as rapidly as possible to 70° F, then siphon from the brewpot into the primary fermenter, carefully leaving the protein trub and spent hops behind in the brewpot. Let the outflow of the siphon splash into the fermenter to gain oxygen, and pitch the yeast directly into the stream.

Ferment in the primary fermenter until the foam drops, then siphon into a glass secondary fermenter, leaving the sediment behind.  Keep the beer in the secondary until it is still, flat, and clearing. Siphon into a keg and apply CO2 until the beer has a low level of carbonation. Tap with high (25 pounds per square inch) CO2 pressure, applied only while serving.

    OG = 1.060
    FG = 1.022