Stout #11 - Dry Stout 
All Grain Recipe
Submitted By: Shieldsmo (Shared)
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| Batch Size: 6.00 gal | Style: Irish Stout (15B) |
| Boil Size: 6.74 gal | Style Guide: BJCP 2015 |
| Color: 30.6 SRM | Equipment: Wine - Standard 6 Gal/23 l |
| Bitterness: 40.3 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 2.40 oz |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
1 |
| 2 lbs 12.00 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
2 |
| 11.68 oz |
Roasted Barley (Bairds) (600.0 SRM) |
Grain |
3 |
| 5.92 oz |
Brown Malt (Crisp) (65.0 SRM) |
Grain |
4 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
5 |
| 1.66 oz |
Fuggle [4.4%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
East Kent Goldings (EKG) [4.8%] - Boil 20 min |
Hops |
7 |
| 1.00 oz |
East Kent Goldings (EKG) [4.8%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
9 |
Notes
Increased flaked barley to 25%, substituted brown malt for the chocolate in stout #8 and increased IBUs Remember to use some rice hulls due to the flaked barley
Mash out by adding boiling water to avoid alpha amylase activity which will produce more unfermetable sugars, be sure to stay below 176FThis Recipe Has Not Been Rated
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