Dry Stout

All Grain Recipe

Submitted By: gozer (Shared)
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Brewer: gozer
Batch Size: 6.34 galStyle: Irish Stout (15B)
Boil Size: 7.00 galStyle Guide: BJCP 2015
Color: 30.4 SRMEquipment: 64L Pot; 24L batch
Bitterness: 30.6 IBUsBoil Time: 60 min
Est OG: 1.038 (9.4° P)Mash Profile: BIAB - Medium, no mashout
Est FG: 1.005 SG (1.2° P)Fermentation: Ale, Single Stage
ABV: 4.3%Taste Rating: 30.0

Amount Name Type #
6 lbs 15.13 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 15.75 oz Barley, Flaked (1.7 SRM) Grain 2
15.88 oz Black Barley (Stout) (500.0 SRM) Grain 3
0.87 oz Magnum [12.0%] - First Wort Hops 4
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 5

Taste Notes

This is delicious and I want to drink it all day. Cask/nitro is super smooth and creamy. Not too sweet, not too dry/bitter.


dry stout. based on the guinness 70/20/10 (base/flaked barley/black roasted barley) ratio. [[ BREW LOGS ]] 2017-1-7: - expected efficiency: 78; actual: 73 - proportions: 70/20/10 - 24g magnum - no 2-row, using MO for base - heated to 70, mashing at 67 - using the 64L kettle; will finish with 6.5-7G which should put 24L in the fermenter - testing boil-off rate: started with 7G (26.5) with 30m boil (range); ended up with 23L in the fermenter; next time fill to 7.25 or 7.5 for 30m boil - finished with OG 37 and 23L (one point off and one L off), 67% efficiency; updating recipe to 70% expected - pitched US-05 - FG 8, ABV 3.8% 2015-1-31 - 24l batch. expected efficiency: 80%, actual: 79% - mash: heating to 68; dropped to 66 after adding grains - used leftover yeast cake from IDC2 which was Notty. - proportions: 72/20/8 - bottle conditioning with 4g/l (table sugar). hoping that will work well with "pour hard" method (update: it does! as good as could be expected. not as good as the "injection" method, but it's passable) - 8% is good for the black barley but it's more of a dark brown when held up to the light. - Might go back to 10% next time.

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