Dry Irish Stout
All Grain Recipe
Submitted By: Wienerbrau (Shared)
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Brewer: Jeremy Brunton | |
Batch Size: 5.20 gal | Style: Dry Stout (13A) |
Boil Size: 5.91 gal | Style Guide: BJCP 2008 |
Color: 32.2 SRM | Equipment: My Equipment |
Bitterness: 46.2 IBUs | Boil 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.This Recipe Has Not Been Rated