Basement Dry Irish Stout 1

All Grain Recipe

Submitted By: Emanz1 (Shared)
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Brewer: Emory Fry
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 5.91 galStyle Guide: BJCP 2008
Color: 32.9 SRMEquipment: Braumeister 20L
Bitterness: 34.7 IBUsBoil 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

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 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 Servomyces (Boil 10 min) Misc 8
1.0 pkgs English Ale (White Labs #WLP002) Yeast 9


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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