Dry Irish Stout

All Grain Recipe

Submitted By: Wienerbrau (Shared)
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Brewer: Jeremy Brunton
Batch Size: 5.20 galStyle: Dry Stout (13A)
Boil Size: 5.91 galStyle Guide: BJCP 2008
Color: 32.2 SRMEquipment: My Equipment
Bitterness: 46.2 IBUsBoil Time: 60 min
Est OG: 1.039 (9.7° P)Mash Profile: BIAB, 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 #
10.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
5 lbs 12.05 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 3.40 oz Barley, Flaked (1.7 SRM) Grain 3
14.16 oz Black Barley (Stout) (500.0 SRM) Grain 4
2.00 oz Goldings, East Kent [5.0%] - First Wort Hops 5
0.26 tsp Irish Moss (Boil 10 min) Misc 6
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 7

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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