Manke Stout Recipe | Craft Beer & Brewing

Manke Stout Recipe

This Irish Dry Stout is subtly complex and very dry, black as night, and smooth as velvet with a toast-crust finish.

Taylor Caron 4 years ago

Manke Stout Recipe Primary Image

We tested the “Nitraux” pressure bleed setup with this Irish dry stout recipe from Taylor Caron.

ALL-GRAIN

Batch size: 5 gallons (18.9 liters)
Brewhouse efficiency: 72%
OG: 1.048
FG: 1.010
IBUs: 40
ABV: 5%

MALT/GRAIN BILL

7 lb (3.17 kg) Crisp Maris Otter malt
1.25 lb (567 g) flaked barley
0.75 lb (340 g) Crisp roasted barley
0.25 lb (113 g) Crisp pale chocolate malt
0.25 lb (113 g) Simpsons crystal extra dark

HOPS SCHEDULE

1 oz (28 g) Challenger at 60 minutes
0.25 oz (7 g) Challenger at 10 minutes

DIRECTIONS

Mash at 150–152°F (66–67°C) in about 10 quarts (9.5 liters) of water for an hour. Boil for 90 minutes. Add 1 teaspoon of calcium carbonate in the boil, depending on your water. Ferment at 64–66°F (18–19°C). Carbonate to 2 vols of carbon dioxide max (7 psi at 40°F/4°C) in a keg or use 1.5 ounces (42.5 grams) corn sugar for bottling.

YEAST

Wyeast 1098, White Labs WLP007, or your favorite clean British strain

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