EPIX Dry Irish Stout 1a

All Grain Recipe

Submitted By: BrewMasta (Shared)
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Brewer: DJC, JK, JN
Batch Size: 11.00 galStyle: Dry Stout ()
Boil Size: 14.48 galStyle Guide: BJCP 2008
Color: 39.0 SRMEquipment: DJC Brew Tree
Bitterness: 39.2 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Black (Patent) Malt (500.0 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
1 lbs Black Barley (Stout) (500.0 SRM) Grain 4
1 lbs Carafoam (2.0 SRM) Grain 5
2.00 oz Fuggles [4.5%] - Boil 60 min Hops 6
2.00 oz Fuggles [4.5%] - Boil 50 min Hops 7
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 8
2.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 10
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 11
1.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 12
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 13
1.0 pkgs Irish Dry Stout (Brewtek #CL-0240) Yeast 14

Notes

I added only one pound of Carafoam just to give the beer some head retention, and a little body. I did this as it will not be dispensed from a nitrogen dispenser, but I still want it to pour with some lasting head. I don't think one pound will make it significantly less dry that we have to worry about adding it. I also included two yeast varieties as options...it's been noted that the white labs 004 gives a nice buttery taste.

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