Area 3 Dry Irish Stout
All Grain Recipe
Submitted By: gnuoy (Shared)Members can download and share recipes
Batch Size: 6.60 gal | Style: Dry Stout (13A) |
Boil Size: 7.40 gal | Style Guide: BJCP 2008 |
Color: 36.0 SRM | Equipment: 25L BIAB in 40L pot |
Bitterness: 41.4 IBUs | Boil 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 |
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 |