Dry Stout 
All Grain Recipe
Submitted By: bpeters504 (Shared)
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| Brewer: Bill Peters | |
| Batch Size: 6.00 gal | Style: Dry Stout (13A) |
| Boil Size: 7.56 gal | Style Guide: BJCP 2008 |
| Color: 31.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 41.1 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: Double Infusion, Medium Body |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pale Ale Malt (3.5 SRM) |
Grain |
1 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 1 lbs |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 8.00 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
4 |
| 2.00 oz |
Goldings, East Kent [5.8%] - Boil 55 min |
Hops |
5 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
6 |
Taste Notes
At kegging, this beer seems almost identical to Guiness. It is light bodied and and very raosty.Notes
MASH:
This was my first Step Mash. The first step (protien Rest) went perfectly, except that I forgot to add the flaked barley. The second step was only at 140F then I had to add the flaked barley. I knew I needed to get that temp up so I kind of did a decoction. I took about a 1/4 gal. of liquid off the bottom, brought it to a boil and added it, and that seemed to do almost nothing, I then did the same with about a half gal. and that brought it to exactly 150F, where it stayed for the entire 60 min, sacc. rest. Also, my efficiency was much higher than normal, I think this was due to a higher sparge temp. My grain bed was in the 160~170 range. I think the water in the hot liquor tank was around 190F
FERMENT:
Cooled too low to about 50F. This caused the fermentation to start very slowly; it was about 24 hrs before I started seeing a little foam and a few bubbles. Then the morning of the second day, it had blown foam through the air lock.
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