Dry Irish Stout
All Grain Recipe
Submitted By: kkenney (Shared)
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Brewer: Kevin Kenney | |
Batch Size: 10.00 gal | Style: Dry Stout (13A) |
Boil Size: 13.44 gal | Style Guide: BJCP 2008 |
Color: 33.0 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 37.6 IBUs | Boil Time: 60 min |
Est OG: 1.044 (11.0° P) | Mash Profile: BIAB, Medium Body |
Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
11 lbs 8.84 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
3 lbs 13.61 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
1 lbs 14.81 oz |
Roasted Barley (500.0 SRM) |
Grain |
3 |
2.75 oz |
Cluster [7.0%] - Boil 60 min |
Hops |
4 |
0.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
2.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
6 |
4.00 oz |
Oak Chips (Secondary 14 days) |
Misc |
7 |
Notes
Added 4 oz of roashed oak chips, soaked the chips in Jameson Irish whiskey for 2 weeks until the oak obsorbed the whiskey.This Recipe Has Not Been Rated