O' Flannagain Standard

All Grain Recipe

Submitted By: ScubaSteve51 (Shared)
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Brewer: ScubaSteve
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 6.22 galStyle Guide: BJCP 2004
Color: 29.3 SRMEquipment: Wood Single Tier
Bitterness: 18.0 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.016 SG (4.1° P)Fermentation: My Aging Profile
ABV: 4.8%Taste Rating: 42.0

Amount Name Type #
5.00 gal Los Angeles, CA (East) Water 1
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Barley, Flaked (1.7 SRM) Grain 3
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
12.00 oz Roasted Barley (300.0 SRM) Grain 5
8.00 oz Chocolate Malt (350.0 SRM) Grain 6
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
1.0 pkgs Irish Ale (White Labs #WLP004) Yeast 8


Add whirlflock and immersion chiller at T-20 mins. At flameout, start IC and start whirlpool. Once pitching temp is reached, remove IC and do a strong whirlpool, allowing 15 mins for cone formation. Drain/pump to fermenter and aerate. Pitch yeast starter and apply carboy hood with blowoff. **Mash ended up being 152 at start. With heat loss, decided to do direct fire recirc @3/4 pump valve. Sampled recirc, tasted bitter/slightly burnt. (could be roasted grain, it is very mild). Stopped recir, added mashout, which eq'd at 170. Perfect. Added 3/4 gal to wort...looked too low. NEED SIGHTGLASS. 3 hour lag time!

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