JP's Dry Irish Stout 
All Grain Recipe
Submitted By: johnwpowell (Shared)
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| Brewer: JP-2017-04-09 | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2008 |
| Color: 36.2 SRM | Equipment: JP's Pot and Cooler |
| Bitterness: 47.8 IBUs | Boil Time: 80 min |
| Est OG: 1.046 (11.4° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 1 lbs |
Roasted Barley (500.0 SRM) |
Grain |
3 |
| 1.50 oz |
Cluster [7.3%] - Boil 60 min |
Hops |
4 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
5 |
| 1.0 pkgs |
Irish Ale (Omega #OYL-005) |
Yeast |
6 |
Taste Notes
Arguably Ireland's most famous export, dry stout has a loyal following all over the world. Our kit has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley. Hop bitterness enhances the dryness, and the medium body makes for a very drinkable dark beer. This is one of the most popular styles among home brewers; after a few pints, you'll understand why.
http://www.northernbrewer.com/dry-irish-stout-all-grain-kitNotes
Suggested fermentation schedule:
-- 2 weeks primary; 2 weeks secondary, 2 weeks bottle conditioningThis Recipe Has Not Been Rated
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