Walt's Dry Stout - Recipe - BeerSmith Cloud

Walt's Dry Stout (1 ratings)

Brewer: Walt Benoit
Batch Size: 5.50 gal	Style: American Stout (13E)
Boil Size: 7.43 gal	Style Guide: BJCP 2008
Color: 39.6 SRM	Equipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
Bitterness: 66.8 IBUs	Boil Time: 60 min
Est OG: 1.068 (16.5° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.9° P)	Fermentation: Ale, Three Stage
ABV: 6.4%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
12 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 0.00 oz	Barley, Flaked (1.7 SRM)	Grain	2
1 lbs 0.00 oz	Chocolate Malt (350.0 SRM)	Grain	3
1 lbs 0.00 oz	Roasted Barley (300.0 SRM)	Grain	4
12.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	5
12.00 oz	Munich Malt - 10L (10.0 SRM)	Grain	6
1.25 oz	Galena Pellet Type 90 [13.0%] - Boil 60 min	Hops	7
2.00 tsp	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	8
1.00 oz	Northern Brewer GR Type 90 [9.0%] - Boil 30 min	Hops	9
1.00 tsp	Irish Moss (Boil 10 min)	Misc	10
1.00 oz	Williamette Pellet Type 90 [4.8%] - Boil 10 min	Hops	11
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	12