Dry Irish Stout 
All Grain Recipe
Submitted By: Bklatt (Shared)
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| Batch Size: 19.00 gal | Style: Irish Stout (15B) |
| Boil Size: 24.84 gal | Style Guide: BJCP 2015 |
| Color: 32.5 SRM | Equipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency |
| Bitterness: 36.9 IBUs | Boil Time: 90 min |
| Est OG: 1.044 (11.1° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 22 lbs |
Marris Otter- Floor Malted (3.5 SRM) |
Grain |
1 |
| 6 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 3 lbs |
Roasted Barley (490.0 SRM) |
Grain |
3 |
| 12.00 oz |
Chocolate Malt (425.0 SRM) |
Grain |
4 |
| 2.50 oz |
Target [12.6%] - Boil 60 min |
Hops |
5 |
| 1.0 pkgs |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
6 |
Notes
Used Bru'n Water to build water from RO.
CA: 67
MG: 0
NA:23
Sulfate: 29.5
Chloride: 45
Bicarbonate: 126
For 26 gal RO water added:
Gypsum: 5g
Baking soda: 5g
Calcium Cloride: 9g
Pickling lime: 5g
Strike water at 178, rushed through the end of the mash in. Ended up at 154. Let it fall to 150, then started having mash issues.
Stuck mash- added 1.5 lbs of rice hulls to try to get it to run. Temp dropped to 142 and then slowly back up again. Eventually worked. Mash PH was perfect at 5.15 @ 135 degrees.
PH 5.15 pre boil @ 150 degrees.
PH 5.00 at 65 in the fermenter. 1.045
Several hours before pitching, racked 200 ml of porter wort into the starter and placed it on the stir plate.
O2 at 8 volumes. Set controller at 67.
8/23/16- increased temp to 69.
8/24/16- 1.014
8/25/16- 1.013 PH 4.05
8/29/16- 1.013
8/30/16- dropped yeast and started crash.
9/3/16- PH 4.1 @ 57 degrees. Mixed 1g baking soda into 100 ml H2O. 4 ml of that solution to adjust 300 ml sample to 4.32. Tastes better but still has an acid bite.This Recipe Has Not Been Rated
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