# Baierdorfer Dry Stout
This recipe is one of my favourites. But since it's very roasty it's surely not for everyone.

## Batch size
For a 20l batch I use a 24l main pour and 8l for the mash out.

## Malt
- 3kg Wiener Malt
- 1kg Barley Flakes  
- 0.6kg Roasted Barley

## Mashing
- Start to mash at 72°C
- Mash 1h at 72°C
- Mash out at 75°

## Hops
- 60min 30g Hallertauer 3.7% alpha acid
- 30min 30g East Kent 6.3% aplha acid

## Fermenting
Ferment with Nottingham Ale Yeast for 5 to 7 days. After that fill it into a keg with ~24g of sugar.

## Serving
After a few days in a keg you can serve it with a beer engine.