Mark's Dry Stout 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.67 gal | Style Guide: BJCP 2008 |
| Color: 37.2 SRM | Equipment: Mark's Decoction Set-up |
| Bitterness: 35.9 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 4.4% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Buffalo, NY Water |
Water |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
3 |
| 6 lbs 1.03 oz |
Pale Malt (2 Row) UK (2.5 SRM) |
Grain |
4 |
| 2 lbs 6.81 oz |
Barley, Flaked (1.7 SRM) |
Grain |
5 |
| 1 lbs 3.41 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
6 |
| 2.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
9 |
Notes
A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.This Recipe Has Not Been Rated
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