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Dry Irish Stout 
All Grain Recipe
Submitted By: BrewCarp (Shared)Members can download and share recipes
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 36.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 42.2 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.3° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.6% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 5.00 gal | Dublin, Ireland | Water | 1 |
| 7 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 2 |
| 2 lbs | Barley, Flaked (1.7 SRM) | Grain | 3 |
| 1 lbs | Black Barley (Stout) (500.0 SRM) | Grain | 4 |
| 4.00 oz | Chocolate Malt (350.0 SRM) | Grain | 5 |
| 2.00 oz | Goldings, East Kent [5.0%] - Boil 60 min | Hops | 6 |
| 0.50 oz | Fuggles [4.5%] - Boil 30 min | Hops | 7 |
| 1.00 items | Whirlfloc Tablet (Boil 15 min) | Misc | 8 |
| 1.0 pkgs | American Ale (Wyeast Labs #1056) | Yeast | 9 |
| 1.00 tsp | Yeast Nutrient (Primary 3 days) | Misc | 10 |