Dry Irish Stout

 This is my second attempt at this beer.  It came out quite well and I got a lot of positive reviews.  This continues to be one of my most popular beers.

GRAIN	GRUIT
7# Maris Otter	1 oz Target
2# Flaked Barley
1.25# Roasted Barley	YEAST
	Wyeast 1084

PROCESS:

1. CLEAN AND STERILIZE EVERYTHING.
2. Heat 15 quarts water to 165 F and add to grain in mash tun (goal temp 150-152 F)
3. Mash for 60 minutes.
4. Sparge with 170 F water while draining wort into kettle.
5. Boil wort.  WATCH FOR HOT BREAK.
6. Set countdown timer for 60 minutes.  Add Target.
7. At 10 minutes add Whirlfloc.
8. At 0 minutes turn off heat and cool to 65 F.
9. Check starting gravity.
10. Add yeast.  Place in primary fermentor and apply airlock.
11. Ferment at ~69 F for 2+ weeks.
12. Keg and pressurize to 10 PSI.
13. Share and Enjoy!

Of particular interest is that, unlike the Pilsen, this beer should NOT go into secondary.