True To Style #20 – Dry Stout All Grain Kit

These all grain kits are all designed with one thing in mind, making great tasting beer at affordable prices. We’ve built and created this range to offer our first “core” range of all grain kits that represent either great ingredients, methods or beer styles which we adore.

All of them are 23 litre batches and come in at sensible strengths for the mid week beers or sessions at the weekend! Read our full blog post on this range here!

Inspired by our Dublin Draught Stout Recipe, this kit sees a yeast switch to bring it into our True to Style range and under the £25 price cap we’ve used. Expect a dry finish to this deeply recognisable stout, with a soft creamy head. This beer is wonderful bottle conditioned but also served through a keg, ideally coupled with a stout spout on your tap to enhance that amazingly creamy head.

Ingredients Included

Crisp Roasted Barley
TMM Rolled Barley Flakes
Crisp Best (Pale) Ale Malt
Goldings (East Kent Goldings) T90 Pellets (80 grams)
LALBREW NOTTINGHAM™ – High Performance Ale Yeast – 11g (1 pack)

Method

Beer Style (main):
Beer Style (sub):
Batch Size: 23l
Original Gravity: 1.038
Final Gravity: 1.006
ABV %: 4.2
IBU: 45
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76

THE BOIL
Boil time (mins): 90

Hop / kettle additions and timing:

80g East Kent Goldings @ 60 mins

Yeast: Lallemand Nottingham – 1 Packet
Fermentation temperature/steps: 18c 7-10 days, raise to 20c at the end of fermentation to allow for a Diacetyl rest

Secondary additions:

Feeling super adventurous? To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 540ml. of pitched wort to a sanitised 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus (not included). Cover bottle with aluminum foil and let ferment out. When beer in bottle is done fermenting, pour it in a saucepan and heat to 71 °C for 15 minutes to kill the bugs. Cool the beer and pour it into a clean sanitised bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging the full batch..