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dark irish dry stout 
All Grain Recipe
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| Brewer: broomer | |
| Batch Size: 6.34 gal | Style: Dry Stout (13A) |
| Boil Size: 9.17 gal | Style Guide: BJCP 2008 |
| Color: 34.8 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
| Bitterness: 43.7 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.5° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Single Stage |
| ABV: 4.2% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 9.77 gal | Dublin, Ireland | Water | 1 |
| 9.49 g | Chalk (Mash 60 min) | Misc | 2 |
| 4.30 g | Epsom Salt (MgSO4) (Mash 60 min) | Misc | 3 |
| 2.15 g | Baking Soda (Mash 60 min) | Misc | 4 |
| 8 lbs 6.04 oz | Pale Malt, Maris Otter (3.0 SRM) | Grain | 5 |
| 2 lbs 3.27 oz | Barley, Flaked (Thomas Fawcett) (2.0 SRM) | Grain | 6 |
| 1 lbs 1.64 oz | Roasted Barley (Thomas Fawcett) (609.0 SRM) | Grain | 7 |
| 2.29 oz | Goldings, East Kent [6.9%] - Boil 60 min | Hops | 8 |
| 1.0 pkgs | Irish Ale Yeast (White Labs #WLP004) | Yeast | 9 |