New Year's Eve Stout

It was New Year's Eve and I felt the need to bring in the new year with a brew session.  I had been sampling a lot of stouts in the fall and wanted to brew a dry stout.  I used my CB20 system and had great results with my efficiency, hitting all of my numbers.  Most likely this was due to a longer mash with a protein rest and a mashout.  I always do a mashout, but I think the protein rest really helps with the CB20 system.  I kegged this beer and it was really good.  I wouldn't hesitate to make it again.  Perfect to style.

Grains:

7# 2-row

2# flaked barley

1# black roasted barley - crushed to dust

Mash at 120.0 F 15 min

150.0 F 60 min

170.0 F 10 min

Additions:

60 min boil

2 oz EKG at 60 min

Wyeast 1084 Irish Ale Yeast 1.5L starter

Ferment at 65 for first 1/3 raise to 71 last 1/3

OG 1050

Mosher’s Ideal Stout Water Profile