Jess - St. Patrick Stout - AG 5G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 5.50 galStyle: Irish Extra Stout (15C)
Boil Size: 6.62 galStyle Guide: BJCP 2015
Color: 42.4 SRMEquipment: Mash and Boil
Bitterness: 52.5 IBUsBoil Time: 45 min
Est OG: 1.063 (15.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 ml Lactic Acid - Sparge (Mash 1 min) Misc 1
1.00 g Calcium Chloride (Mash 60 min) Misc 2
1.00 g Calcium Chloride - Sparge (Mash 1 min) Misc 3
10 lbs Irish Stout Malt (Malting co. of Ireland) (2.0 SRM) Grain 4
1 lbs Maris Otter Pale Ale Malt (Baird) (3.0 SRM) Grain 5
12.00 oz Chocolate Malt (Bairds) (500.0 SRM) Grain 6
8.00 oz Caramalt Malt - 35L (Bairds) (35.0 SRM) Grain 7
8.00 oz Caramel/Crystal Malt - 150L (Bairds) (150.0 SRM) Grain 8
8.00 oz Roasted Barley (Bairds) (600.0 SRM) Grain 9
2.50 oz 2017 YCH East Kent Goldings (EKG) [5.0%] - Boil 45 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.50 oz 2017 YCH East Kent Goldings (EKG) [5.0%] - Boil 15 min Hops 12
0.50 tsp Wyeast Yeast Nutrient (Boil 15 min) Misc 13
1 pkgs Darkness (Imperial Yeast #A10) Yeast 14

Notes

Mash PH 5.42. Recirculated for entire mash time. Sparged with 2.75 gallons 160F water. End of running PH 5.39, gravity 1.025. Preboil gravity 1.058, PH 5.40. Boiled 45 minutes per recipe. Placed chiller in at flameout, then whirlpooled through pump for 10 minutes. Chilled to 64F and transferred to Genesis carboy. Post boil OG 1.063, PH 5.25

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