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Area 3 Dry Irish Stout 
All Grain Recipe
Submitted By: gnuoy (Shared)Members can download and share recipes
| Batch Size: 6.60 gal | Style: Dry Stout (13A) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2008 |
| Color: 36.0 SRM | Equipment: 25L BIAB in 40L pot |
| Bitterness: 41.4 IBUs | Boil Time: 60 min |
| Est OG: 1.043 (10.7° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Ale, 18deg 2 days, 20deg 12 days |
| ABV: 4.8% | Taste Rating: 44.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 7.40 gal | Dublin, Ireland | Water | 1 |
| 13.00 g | Gypsum (Calcium Sulfate) (Mash 60 min) | Misc | 2 |
| 7 lbs 7.93 oz | Pale Malt (2 Row) UK (2.5 SRM) | Grain | 3 |
| 2 lbs 13.86 oz | Barley, Flaked (1.7 SRM) | Grain | 4 |
| 1 lbs 5.13 oz | Black Barley (Stout) (500.0 SRM) | Grain | 5 |
| 2.36 oz | Goldings, East Kent [5.0%] - First Wort | Hops | 6 |
| 0.50 | Protafloc (Boil 15 min) | Misc | 7 |
| 0.50 tsp | Yeast nutrient (Boil 15 min) | Misc | 8 |
| 2.0 pkgs | SafAle English Ale (DCL/Fermentis #S-04) | Yeast | 9 |