BeerSmith's Dry Irish Stout 
All Grain Recipe
Submitted By: Dibbs (Shared)
Members can download and share recipes
| Brewer: Chris Dibble | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 32.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 41.8 IBUs | Boil Time: 60 min |
| Est OG: 1.039 (9.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
| ABV: 3.8% | Taste Rating: 44.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Dublin, Ireland |
Water |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 5 lbs |
Pale Malt (2 Row) UK (2.5 SRM) |
Grain |
3 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 1 lbs |
Black Barley (Stout) (500.0 SRM) |
Grain |
5 |
| 2.00 oz |
Goldings, East Kent [5.0%] - First Wort |
Hops |
6 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
8 |
Taste Notes
One of my favorite stock beers - I always keep a keg on hand. Rich flavored dry Irish Stout that is very simple to make. Perfect every time!Notes
A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor