Winter’s Night Dry Stout

Briess_FacebookArtwork_WintersNightDryStoutThe unique woody, dry character of the Extra Special Malt makes this stout as dark, dry and crisp as a winter’s night.

Type: Ale

Style: Stout

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team



Quantity Ingredient Comment Malt Style
4.5 lbs CBW® Golden Light LME Extract, LME
1 lb Extra Special Malt Roasted, Biscuit
8 oz Black Malt Roasted, Black
0.25 lb Carapils® Malt Dextrine
8 oz Cane Sugar Boil 15 minutes
1 tsp Irish Moss Boil 15 minutes
1.5 oz East Kent Goldings Hops (5% AA) Boil 60 minutes
1 vial WLP007 Dry English Ale Yeast Substitute WLP004 Irish Ale Yeast



  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and bring to a rolling boil
  6. Add cane sugar and Irish Moss as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

Primary Fermentation: 7 days at 68ºF

Secondary Fermentation: 7 days at 35ºF

Fermentation Notes: Bottle condition

Original Gravity: 1.039

Final Gravity: 1.008

Alcohol by Weight: 3.2%

Alcohol by Volume: 4.1%

IBU: 26

Color: 50+ SRM

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

Posted in Homebrewing, Recipes | Tagged , , , .
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