Roughneck Irish Stout 
All Grain Recipe
Submitted By: BIGTEX (Shared)
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| Brewer: The Big Tex Brew House | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2008 |
| Color: 33.2 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 40.0 IBUs | Boil Time: 60 min |
| Est OG: 1.040 (10.0° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 8.44 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
| 1 lbs 13.21 oz |
Barley, Flaked (Thomas Fawcett) (2.0 SRM) |
Grain |
2 |
| 11.68 oz |
Roasted Barley (Crisp) (695.0 SRM) |
Grain |
3 |
| 3.51 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
4 |
| 2.13 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
5 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
7 |
Notes
Hopping rate should be one IBU per point of SG (Ex: 40 IBUs for 1.040 SG)This Recipe Has Not Been Rated
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