Mickey J - Dry Irish Stout

All Grain Recipe

Submitted By: MickeyJ (Shared)
Members can download and share recipes

Brewer: Mickey J
Batch Size: 5.50 galStyle: Irish Stout (15B)
Boil Size: 7.16 galStyle Guide: BJCP 2015
Color: 30.0 SRMEquipment: Brewer's Edge
Bitterness: 35.8 IBUsBoil Time: 60 min
Est OG: 1.041 (10.2° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.16 gal Distilled Water Water 1
4 lbs 1.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
2 lbs 0.50 oz Barley, Flaked (1.7 SRM) Grain 3
15.60 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 4
5.85 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 5
1.95 oz Chocolate Malt (350.0 SRM) Grain 6
40.00 ml Phosphoric Acid 10% (Mash 60 min) Misc 7
2.80 g Epsom Salt (MgSO4) (Mash 60 min) Misc 8
1.97 g Baking Soda (Mash 60 min) Misc 9
1.11 g Calcium Chloride (Mash 60 min) Misc 10
1.03 g Chalk (Mash 60 min) Misc 11
0.15 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 12
5.20 oz Roasted Barley [Steep] (300.0 SRM) Grain 13
3.90 oz Chocolate Malt [Steep] (350.0 SRM) Grain 14
3.28 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 15
2.31 g Baking Soda (Sparge 60 min) Misc 16
1.29 g Calcium Chloride (Sparge 60 min) Misc 17
1.21 g Chalk (Sparge 60 min) Misc 18
0.18 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 19
1.00 oz Fuggle [4.5%] - First Wort Hops 20
0.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 21
1.0 pkgs German Ale (Wyeast Labs #1007) Yeast 22

Notes

During the mash the element threw an E4 code. I transfered the mash basket and all the wort into a 6gal bucket and let it finish out its 122 rest at a temp +/- 3*. I brought 3 gal of water with the appropriate salts added to a temp of 200f and infused the wort back into the brewers edge.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine