Ulysses Dry Irish Stout

Extract Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 3.67 galStyle Guide: BJCP 2008
Color: 33.1 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 40.9 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 1
4.00 oz Barley, Flaked (1.7 SRM) Grain 2
4.00 oz Kiln Black Malt (500.0 SRM) Grain 3
4.00 oz Roasted Barley (300.0 SRM) Grain 4
2.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 5
6 lbs 9.60 oz LME Dark Traditional (Briess) (8.0 SRM) Extract 6
3.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
0.25 Whirlfloc Tablet (Boil 15 min) Misc 8
12.00 oz Soured Guiness Stout (Boil 10 min) Misc 9
1 pkgs Nottingham Yeast (Lallemand #-) Yeast 10

Notes

This recipie is also from Bangor's Central Street Farmhouse. After entering their recipe I see that this is going to be one very light (below spec) stout, so I have increased the hops by an ounce and added a half pound of Black Patent.