Dry Irish Stout

Batch Size: 5.50 gal	Style: Irish Stout (15B)
Boil Size: 7.23 gal	Style Guide: BJCP 2015
Color: 34.5 SRM	Equipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 39.1 IBUs	Boil Time: 80 min
Est OG: 1.046 (11.4° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 4.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.68 gal	AAA Colorado Springs, Colorado	Water	1
2.99 g	Chalk (Mash 60 min)	Misc	2
1.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.76 g	Baking Soda (Mash 60 min)	Misc	4
0.42 g	Calcium Chloride (Mash 60 min)	Misc	5
0.37 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
6 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
2 lbs	Barley, Flaked (1.7 SRM)	Grain	8
1 lbs	Roasted Barley (Proximity) (350.0 SRM)	Grain	9
8.00 oz	Carafoam (2.0 SRM)	Grain	10
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	11
2.00 oz	Black Malt (Proximity) (500.0 SRM)	Grain	12
5.31 g	Chalk (Sparge 60 min)	Misc	13
1.96 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
1.36 g	Baking Soda (Sparge 60 min)	Misc	15
0.75 g	Calcium Chloride (Sparge 60 min)	Misc	16
0.65 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	17
2.80 oz	East Kent Goldings (EKG) [4.2%] - Boil 60 min	Hops	18
1.0 pkgs	Irish Ale Yeast (White Labs #WLP004)	Yeast	19

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