BeerSmith's Dry Irish Stout
All Grain Recipe
Submitted By: jamesdansereau (Shared)
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Brewer: Brad Smith | |
Batch Size: 5.15 gal | Style: Dry Stout (13A) |
Boil Size: 5.86 gal | Style Guide: BJCP 2008 |
Color: 34.3 SRM | Equipment: brewers edge v2 |
Bitterness: 32.8 IBUs | Boil Time: 60 min |
Est OG: 1.047 (11.7° P) | Mash Profile: Robobrew Mash and Sparge Full Body |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 4.5% | Taste Rating: 44.0 |
Ingredients
Amount |
Name |
Type |
# |
6 lbs |
Pale Malt (2 Row) UK (2.5 SRM) |
Grain |
1 |
3 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
15.25 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
3 |
1.50 oz |
Goldings, East Kent [5.0%] - First Wort |
Hops |
4 |
1.1 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
5 |
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.This Recipe Has Not Been Rated