Mark's Dry Stout

All Grain Recipe

Submitted By: zambron (Shared)
Members can download and share recipes

Brewer: Mark Zambron
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 6.67 galStyle Guide: BJCP 2008
Color: 37.2 SRMEquipment: Mark's Decoction Set-up
Bitterness: 35.9 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.00 gal Buffalo, NY Water Water 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 3
6 lbs 1.03 oz Pale Malt (2 Row) UK (2.5 SRM) Grain 4
2 lbs 6.81 oz Barley, Flaked (1.7 SRM) Grain 5
1 lbs 3.41 oz Black Barley (Stout) (500.0 SRM) Grain 6
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 9

Notes

A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.