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Imperial dry irish stou

I was wondering if any one has ever had any luck making a hybrid imperial/dry stout? I am toying around with a recipe but i could really use some input on others recipes if the exist

I’d just use more base malt and if you really are looking for a drier finish, a quantity of sugar. I’ve made a few stouts over the years on the strong side, like around 8 1/2 or 9%.
Just make sure you factor in adequate aging time…a beer like that is going to taste much better after a few months (or even a year) of aging.

Depends on what you mean by crossing and imperial stout and a dry stout. To me that sounds like a high gravity stout with flaked barley and no crystal malts and a pretty strong bittering charge. I’m sure you could do that - I would mash high to get some mouthfeel to take the edge off the roast barley if you aren’t going to use crystal malt. It might not have the complexity of a big stout with a more complex grain bill.

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