Stout - Dry

All Grain Recipe

Submitted By: brownshk12 (Shared)
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Brewer: Doug Brown
Batch Size: 6.08 galStyle: Dry Stout (13A)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 29.8 SRMEquipment: Doug's new equipment
Bitterness: 42.0 IBUsBoil Time: 60 min
Est OG: 1.042 (10.5° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.49 gal Ale - 8 Heavy/Med-Dark (Scotch ale, Strong porter/stout, Old ale) Water 1
5.28 g Chalk (Mash 60 min) Misc 2
2.28 g Salt (Mash 60 min) Misc 3
1.80 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
0.29 g Baking Soda (Mash 60 min) Misc 6
7 lbs 0.88 oz Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 7
1 lbs 15.75 oz Barley, Flaked (1.7 SRM) Grain 8
15.87 oz Black (Patent) Malt (500.0 SRM) Grain 9
1.90 oz East Kent Goldings (EKG) [6.9%] - Boil 60 min Hops 10
0.90 tsp Irish Moss (Boil 10 min) Misc 11
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 12

Taste Notes

v1: - Very nice, easy drinking stout. Only three weeks old so the finish is very short and the mouthfeel is very closed. I expect that over the next several weeks it will mature and the flavors will express more - Dry, but I can tasete some sweetness. Not chewy at all. Hint of bitterness.

Notes

v1: - Note that my water salts are specifically for a dark ale in Vancouver which is basically distilled water. - Doughed in, which I believe brought the pH down a few extra points beyond the dark malt's normal effect. Mash profile is on the lower end to dry out the stout, otherwise all standard.

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