Dry Irish Stout

All Grain Recipe

Submitted By: funkybrewjunkie (Shared)
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Brewer: Graham and Adam
Batch Size: 6.50 galStyle: Dry Stout (13A)
Boil Size: 8.80 galStyle Guide: BJCP 2008
Color: 19.7 SRMEquipment: SABCO - 75 min
Bitterness: 37.4 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Single Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 g Calcium Chloride (Mash 60 min) Misc 1
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs Barley, Flaked (1.7 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
1 lbs Roasted Barley (300.0 SRM) Grain 6
13.00 Fermcap (Boil 90 min) Misc 7
0.60 oz Magnum [14.0%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 oz Cluster [7.0%] - Boil 15 min Hops 10
1.00 oz Cluster [7.0%] - Boil 5 min Hops 11
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 12
1.30 tsp Yeast Nutrient (Primary 3 days) Misc 13