McMennamins Dry Irish Stout

Brewer: Chris Benham-Bertolini
Batch Size: 10.00 gal	Style: Dry Stout (13A)
Boil Size: 13.44 gal	Style Guide: BJCP 2008
Color: 37.4 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 34.3 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.0° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 gal	Dublin, Ireland	Water	1
10.18 g	Chalk (Mash 60 min)	Misc	2
4.12 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.86 g	Baking Soda (Mash 60 min)	Misc	4
0.78 g	Calcium Chloride (Mash 60 min)	Misc	5
0.16 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
15 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	7
1 lbs 12.00 oz	Chocolate Malt (350.0 SRM)	Grain	8
1 lbs 12.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	9
1 lbs 6.40 oz	Victory Malt (25.0 SRM)	Grain	10
1 lbs	Barley, Flaked (1.7 SRM)	Grain	11
3.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 45 min	Hops	12
2.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 15 min	Hops	13
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	14

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