Just for fun, brewing this today.
8# Golden Promise
2# Pale Chocolate
1 oz carafa II special (just to get the green check mark)
Mashed it at 148°
44g EKG at 60
Going to pitch WY1084 (fresh start off my Irish Red) after 60 seconds of O2. 55° till krausen starts to fall then walk it up to 68° over a week or so.
I’m looking for toasty nutty dry with just a hint of Belfast
Fun stuff
Looks tasty! FWIW, the “classic” dry stout formula is 70% pale, 20% flaked and 10% roasted.
Denny beat me to it… I’m not sure you’ll get that roasted barley character you expect in a dry stout with this recipe… Though that’s not to say it won’t be good 
Let us know how it comes out. Looks like a roasty brown ale ( a Black Brown Ale?) to me.
Ya, I’m ignoring the style guide on this one. Reducing the roasty and going toasty n nutty.
Looks delicious. But it’s going to be more like a porter than a stout. You’ll need a fair amount of roasted barley (or the argument could be made for black roasted malt) if you are going for stout.
No doubt that’s accurate. I fumbled for what style to call it with the Irish yeast… how about Irish Brown?
By the way here’s my Irish Red that I thought was too sweet. Its not. Was my hop coated palate fooling me.
Frankly, this is a dry stout. Tastes like a cross between Guinness and Murphy’s. Minus the dead rats, or 3% skunked beer, or lambs blood… or nitrogen. Its plenty toasty, very dry, and light bodied. It does need a touch more carbonation and to sit still a day from being moved into the house.
What gravity did it finish at? And post a picture!
I could see 1.010 above the beer so I called it 1.010, but probably 1.008-9
Here’s the photo. The red dot is the sun shining through it. Hard to capture on phone camera, but there’s no turbidity, it’s just very dark. Also very tasty.
Looks awesome Jim.
I have trouble getting a nice white head on my stouts.
Thanks, tye head is kind of latte foam colored. The sunlight hitting the top makes it look white. Definitely the best stout ive made. Very tasty and quaffable
that is purty.
Joe - I think there was a BYO a while back that detailed the head color when using various roasted malts - IIRC Roasted Barley was the one that produced a white head, whereas black patent and chocolate malt had deeper tan.
could be wrong though - check it out.
Wow, you really got it to dry out. I’m having issues getting my darker beers to dry out like that, or at least finish under 1.016. I mean, 1.016 is a nice finishing gravity for something like an oatmeal stout, but for a black IPA I want it to be a little drier or for a mild starting at 1.044, it shouldn’t finish at 1.015. Although it’s not bad or anything, just seems like it should be finishing drier.
Very nice looking beer there.
Thanks. I’ll look for that. I use both black patent and chocolate in my stout, so that might be the trick right there.
The Black IPAs I make are closer to IIPA level OGs, so I add some sugar to get a lower FG - I like to get it down close to 1.012 if possible. I agree - I like a stout to finish 1.016 or more, but Black IPA should finish lower. Sugar definitely helps.
Looks like purple!? highlights on my monitor!