Stout - Dry 
All Grain Recipe
Submitted By: brownshk12 (Shared)
Members can download and share recipes
| Brewer: Doug Brown | |
| Batch Size: 6.08 gal | Style: Dry Stout (13A) |
| Boil Size: 7.37 gal | Style Guide: BJCP 2008 |
| Color: 29.8 SRM | Equipment: Doug's new equipment |
| Bitterness: 42.0 IBUs | Boil Time: 60 min |
| Est OG: 1.042 (10.5° P) | Mash Profile: Double Infusion, Full Body |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.49 gal |
Ale - 8 Heavy/Med-Dark (Scotch ale, Strong porter/stout, Old ale) |
Water |
1 |
| 5.28 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 2.28 g |
Salt (Mash 60 min) |
Misc |
3 |
| 1.80 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 1.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 0.29 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 7 lbs 0.88 oz |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
7 |
| 1 lbs 15.75 oz |
Barley, Flaked (1.7 SRM) |
Grain |
8 |
| 15.87 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
9 |
| 1.90 oz |
East Kent Goldings (EKG) [6.9%] - Boil 60 min |
Hops |
10 |
| 0.90 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
12 |
Taste Notes
v1:
- Very nice, easy drinking stout. Only three weeks old so the finish is very short and the mouthfeel is very closed. I expect that over the next several weeks it will mature and the flavors will express more
- Dry, but I can tasete some sweetness. Not chewy at all. Hint of bitterness.Notes
v1:
- Note that my water salts are specifically for a dark ale in Vancouver which is basically distilled water.
- Doughed in, which I believe brought the pH down a few extra points beyond the dark malt's normal effect. Mash profile is on the lower end to dry out the stout, otherwise all standard.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor