Dry Irish Stout

Brewer: Graham and Adam
Batch Size: 6.50 gal	Style: Dry Stout (13A)
Boil Size: 8.80 gal	Style Guide: BJCP 2008
Color: 19.7 SRM	Equipment: SABCO - 75 min
Bitterness: 37.4 IBUs	Boil Time: 60 min
Est OG: 1.044 (11.0° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Single Stage
ABV: 4.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.00 g	Calcium Chloride (Mash 60 min)	Misc	1
8.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
7 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	3
1 lbs	Barley, Flaked (1.7 SRM)	Grain	4
1 lbs	Oats, Flaked (1.0 SRM)	Grain	5
1 lbs	Roasted Barley (300.0 SRM)	Grain	6
13.00 items	Fermcap (Boil 90 min)	Misc	7
0.60 oz	Magnum [14.0%] - Boil 60 min	Hops	8
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	9
1.00 oz	Cluster [7.0%] - Boil 15 min	Hops	10
1.00 oz	Cluster [7.0%] - Boil 5 min	Hops	11
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	12
1.30 tsp	Yeast Nutrient (Primary 3 days)	Misc	13

BeerSmith™ Recipes and Web Editor