Dry Irish Stout II 
All Grain Recipe
Submitted By: soopsman (Shared)
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| Batch Size: 5.75 gal | Style: Irish Stout (15B) |
| Boil Size: 6.90 gal | Style Guide: BJCP 2015 |
| Color: 31.8 SRM | Equipment: Matt's BIAB |
| Bitterness: 32.3 IBUs | Boil Time: 60 min |
| Est OG: 1.043 (10.7° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Single Stage |
| ABV: 4.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 5.25 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.10 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 7 lbs |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
5 |
| 2 lbs |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
6 |
| 8.00 oz |
Roasted Barley (Bairds) (600.0 SRM) |
Grain |
7 |
| 4.00 oz |
Black Malt (Simpsons) (845.9 SRM) |
Grain |
8 |
| 0.99 oz |
Goldings, B.C. [5.6%] - Boil 60 min |
Hops |
9 |
| 0.49 oz |
Centennial [7.7%] - Boil 60 min |
Hops |
10 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
11 |
Notes
Pitched smack pack, no starter, very fresh
Pitched at 17, set belt to 19, bump to 21 when fermentation slowedThis Recipe Has Not Been Rated
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