Irish Stout Recipe - Dry Stout

Recipe Info

Recipe Image

Dry Stout

by on
All Grain + Extract
5 Liter(s)
7 Liter(s)
60 min
25%
From "Brewing classic styles"

Fermentables

62% - Dry Malt Extract - Extra Light - US
0.5
42
3
Extract
25% - Flaked Barley - US
0.2
32
2
Steep
13% - Roasted Barley - UK
0.1
29
500
Mash

Hops

East Kent Goldings
13
Pellet
Boil
60 min(s)
5.5
39.1

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Rehydrate the yeast
2.
Crush roasted barley
3.
Step grain in 2L of water at 70º for 30 minutes
4.
Complete with 5 liters of water and start boiling with the extract
5.
When boil starts, add hops for 60 minutes
6.
Cool to 20º or lower (ideally 18º)
7.
Move to fermentation bucket and take density
8.
Add the yeast
9.
Put the lid and the airlock

Tasting Notes (1)

Brewer 112433

Tasted on 2/19/2017 by Brewer 112433

Notes:

Se nota bastante el lupulo. Toque a quemado pero no mucho. No muy dulce.

Recipe Facts

Dry Stout
Irish Stout
  • 5.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.042 OG
  • 1.008 FG
  • 39.1 IBU (tinseth) Bitterness
  • 0.94 BG:GU
  • 32.4° SRM Color
  • 25% Efficiency
  • 4.3% ABV Alcohol
  • 136 per 12oz Calories
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