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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.