JP's Dry Irish Stout

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2017-04-09
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 36.2 SRMEquipment: JP's Pot and Cooler
Bitterness: 47.8 IBUsBoil Time: 80 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs Roasted Barley (500.0 SRM) Grain 3
1.50 oz Cluster [7.3%] - Boil 60 min Hops 4
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 5
1.0 pkgs Irish Ale (Omega #OYL-005) Yeast 6

Taste Notes

Arguably Ireland's most famous export, dry stout has a loyal following all over the world. Our kit has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley. Hop bitterness enhances the dryness, and the medium body makes for a very drinkable dark beer. This is one of the most popular styles among home brewers; after a few pints, you'll understand why. http://www.northernbrewer.com/dry-irish-stout-all-grain-kit

Notes

Suggested fermentation schedule: -- 2 weeks primary; 2 weeks secondary, 2 weeks bottle conditioning

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