Dry Irish Stout
All Grain Recipe
Submitted By: BrewCarp (Shared)
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Batch Size: 5.00 gal | Style: Dry Stout (13A) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 36.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 42.2 IBUs | Boil Time: 60 min |
Est OG: 1.046 (11.3° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 gal |
Dublin, Ireland |
Water |
1 |
7 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
1 lbs |
Black Barley (Stout) (500.0 SRM) |
Grain |
4 |
4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
2.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
6 |
0.50 oz |
Fuggles [4.5%] - Boil 30 min |
Hops |
7 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
9 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
10 |
Taste Notes
brewed 1/27/13
Added 1 qt. soured from previous batchThis Recipe Has Not Been Rated