Il Vicino hosted a contest for the Pro-Am event at the GABF. This is my recipe for their consideration. It's a basic Irish dry stout made with American Ale yeast (their rules), with a bit of peated malt added for smokiness.
Oh my god, these turned out good. Malty and roasty with a nice sour tang on the back end. Extremely smooth and easy drinking. I'm glad I bottled a bunch of this.
5.78% ABV How is this calculated?
10.50 lb 2-row Pale Malt
2.00 lb Chocolate Malt
2.00 lb Roasted Barley
1.00 lb White Wheat Malt
2 oz Peated Malt
2.00 oz US Fuggles [5.7%] (60 min) Hop Pellets
1.00 oz Goldings, East Kent [5.8%] (20 min) Hop Pellets
1.00 oz Goldings, East Kent [5.8%] (5 min) Hop Pellets
1/2 tablet Whirfloc
1 pouch Wyeast 1056 American Ale Yeast
Heat 5 gallons water to 175° strike temperature.
Mash at 150° for 45 minutes.
Sparge at 175° to collect 5 gallons.
Bring to a boil and add Fuggles hops.
Boil for 40 minutes, then add 1 oz Goldings hops and Whirfloc.
Boil 15 minutes more, then add remaining 1 oz Goldings hops.
Continue boil for 5 more minutes.
Cool to 75° and pitch yeast.
Ferment for 1 week in primary.
Transfer to secondary and let settle for 18 days.
Bottle, and condition for at least 10 days before chilling.
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