Dry Irish Stout

All Grain Recipe

Submitted By: SlashMacLeod (Shared)
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Brewer: Brad Smith
Batch Size: 6.08 galStyle: Dry Stout (13A)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 33.0 SRMEquipment: Grainfather
Bitterness: 34.6 IBUsBoil Time: 60 min
Est OG: 1.039 (9.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 3.8%Taste Rating: 44.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5 lbs Pale Malt (2 Row) UK (2.5 SRM) Grain 3
2 lbs Barley, Flaked (1.7 SRM) Grain 4
1 lbs Roasted Barley (Bairds) (600.0 SRM) Grain 5
1 lbs Rice Hulls (0.0 SRM) Adjunct 6
2.00 oz Goldings, East Kent [5.0%] - First Wort Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 9

Taste Notes

One of my favorite stock beers - I always keep a keg on hand. Rich flavored dry Irish Stout that is very simple to make. Perfect every time!

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.

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