Very Irish Stout 
All Grain Recipe
Submitted By: malweth (Shared)
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| Brewer: Zeke | |
| Batch Size: 10.00 gal | Style: Dry Stout (13A) |
| Boil Size: 10.90 gal | Style Guide: BJCP 2008 |
| Color: 23.7 SRM | Equipment: 9 Gallon Brew Pot |
| Bitterness: 31.6 IBUs | Boil Time: 60 min |
| Est OG: 1.042 (10.6° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 4.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 3 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 1 lbs 12.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 4.00 oz |
Acid Malt (3.0 SRM) |
Grain |
5 |
| 2.60 oz |
Goldings, East Kent [5.8%] - Boil 60 min |
Hops |
6 |
| 1.0 pkgs |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
7 |
Notes
http://www.homebrewtalk.com/f68/ode-arthur-irish-stout-guinness-clone-28239/
Split into two boils.
Wort pre boil desired: 10°P
Added 2.5 gallons water (split) to reach 10°P from 12.5°P
12.5°P * x = 10°P * (x + 2.5)
2.5°P * x = 25
x = 10 gal
pre-boil volume (not-split) = 12.5 gal
split into 6 and 6.5 gallon boils.
Post-boil OG measured at 12°P only in 1st batch, forgot to measure after 2nd boil.
1st got WLP004
2nd got US-05This Recipe Has Not Been Rated
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