Ulysses Dry Irish Stout 
Extract Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 3.67 gal | Style Guide: BJCP 2008 |
| Color: 33.1 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
| Bitterness: 40.9 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.6° P) | |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
1 |
| 4.00 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 4.00 oz |
Kiln Black Malt (500.0 SRM) |
Grain |
3 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 2.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
5 |
| 6 lbs 9.60 oz |
LME Dark Traditional (Briess) (8.0 SRM) |
Extract |
6 |
| 3.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
| 0.25 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 12.00 oz |
Soured Guiness Stout (Boil 10 min) |
Misc |
9 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
10 |
Notes
This recipie is also from Bangor's Central Street Farmhouse. After entering their recipe I see that this is going to be one very light (below spec) stout, so I have increased the hops by an ounce and added a half pound of Black Patent.
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