Dry Irish Stout

All Grain Recipe

Submitted By: Bklatt (Shared)
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Batch Size: 19.00 galStyle: Irish Stout (15B)
Boil Size: 24.84 galStyle Guide: BJCP 2015
Color: 32.5 SRMEquipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency
Bitterness: 36.9 IBUsBoil 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.

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