Back to Recipes
Irish Dry Stout
Velvet Stout
A silky smooth dry stout with roasted coffee notes and a dry finish. Perfect for cooler evenings in the Valley.
4.5%
ABV
38
IBU
1.044
OG
1.01
FG
23L
Batch Size
35
Color (SRM)
70
Color (EBC)
Grain Bill
| Grain | Amount (kg) | % |
|---|---|---|
| Pale Malt | 3.6 | 78% |
| Roasted Barley | 0.35 | 8% |
| Flaked Barley | 0.35 | 8% |
| Chocolate Malt | 0.25 | 6% |
Hops Schedule
| Variety | Amount (g) | Time (min) | Alpha Acid % | Addition |
|---|---|---|---|---|
| East Kent Goldings | 35 | 60 | 5 | Boil |
| East Kent Goldings | 15 | 15 | 5 | Boil |
Yeast
Wyeast 1084 Irish Ale
Mash Schedule
Single infusion at 68°C for 60 minutes
Fermentation Schedule
Ferment at 18°C for 10-14 days until stable
Brewer's Notes & Tips
The key to this stout is the roasted barley - don't skimp on quality. Condition for at least 2 weeks before drinking.
Brew This Recipe?
Join Yarra Valley Brewers to connect with the recipe author and other brewers.
Join the Club