Dry Irish Stout

All Grain Recipe

Submitted By: BrewCarp (Shared)
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Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 36.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 42.2 IBUsBoil 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 batch

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