Dry Irish Stout AGK 2/17/2013

All Grain Recipe

Submitted By: JohnHansen (Shared)
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Brewer: John Hansen
Batch Size: 5.50 galStyle: Dry Stout (13A)
Boil Size: 7.04 galStyle Guide: BJCP 2008
Color: 30.9 SRMEquipment: Johns Profile Pot and Cooler (9 Gal/36 L) - All Grain
Bitterness: 35.6 IBUsBoil Time: 60 min
Est OG: 1.042 (10.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 4.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Barley, Flaked (1.7 SRM) Grain 2
8.00 oz Roasted Barley (300.0 SRM) Grain 3
8.00 oz Roasted Barley (Crisp) (695.0 SRM) Grain 4
1.50 oz Cluster [7.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 7

Notes

Added an extra pound of Marris Otter, was 6 lbs Changed to dry yeast safale S-04

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