Basement Dry Irish Stout 1 
All Grain Recipe
Submitted By: Emanz1 (Shared)
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| Brewer: Emory Fry | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 5.91 gal | Style Guide: BJCP 2008 |
| Color: 32.9 SRM | Equipment: Braumeister 20L |
| Bitterness: 34.7 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Double Infusion, Full Body |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
| ABV: 4.0% | Taste Rating: 44.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Filtered Chattanooga Water |
Water |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 6 lbs 8.00 oz |
Standard 2-row malt (3.0 SRM) |
Grain |
3 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 1 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 0.75 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 items |
Servomyces (Boil 10 min) |
Misc |
8 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
9 |
Notes
A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.
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