Irish Stout Recipe - Dry Irish Stout

Recipe Info

Recipe Image

Dry Irish Stout

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
75%
From Brewing classic styles recipes, pgs164

Fermentables

10% - Roasted Barley - UK
1
29
550
Mash
70% - Halcyon - UK
7
36
2
Mash
20% - Flaked Barley - US
2
32
2
Mash

Hops

East Kent Goldings
2
Pellet
Boil
60 min(s)
4.8
32.3

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Yeast Nutrient
1
tsp
Boil

Mash Steps

Protease all
Direct Heat
120
15 min
Saccharification Rest
Direct Heat
150
60 min

Special Instructions

1.
Heat strike water.
2.
Dough in grist and eliminated dough balls. Measure mash ph.
3.
Add 1 tsp CaCl2. Measure mash ph.
4.
Perform mash steps with constant recirc.
5.
Heat sparge water and transfer to mash tun. Fly sparge for 45 minutes.
6.
Measure preboil Gravity. Perform boil and hop schedule.
7.
Add yeast nutrient, whirlfloc, and chiller at 15 minutes.
8.
Immersion chill to 65. Measure original gravity. Transfer to fermenter and aerate. Pitch yeast.

Tasting Notes (0)

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Recipe Facts

Dry Irish Stout
Irish Stout
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.043 OG
  • 1.011 FG
  • 32.3 IBU (tinseth) Bitterness
  • 0.75 BG:GU
  • 34.4° SRM Color
  • 75% Efficiency
  • 4.2% ABV Alcohol
  • 142 per 12oz Calories
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