Area 3 Dry Irish Stout

All Grain Recipe

Submitted By: gnuoy (Shared)
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Batch Size: 6.60 galStyle: Dry Stout (13A)
Boil Size: 7.40 galStyle Guide: BJCP 2008
Color: 36.0 SRMEquipment: 25L BIAB in 40L pot
Bitterness: 41.4 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, 18deg 2 days, 20deg 12 days
ABV: 4.8%Taste Rating: 44.0

Ingredients
Amount Name Type #
7.40 gal Dublin, Ireland Water 1
13.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7 lbs 7.93 oz Pale Malt (2 Row) UK (2.5 SRM) Grain 3
2 lbs 13.86 oz Barley, Flaked (1.7 SRM) Grain 4
1 lbs 5.13 oz Black Barley (Stout) (500.0 SRM) Grain 5
2.36 oz Goldings, East Kent [5.0%] - First Wort Hops 6
0.50 items Protafloc (Boil 15 min) Misc 7
0.50 tsp Yeast nutrient (Boil 15 min) Misc 8
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

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