Irish Stout Recipe - Scott E Smith Irish Dry Stout

Recipe Info

Recipe Image

Scott E Smith Irish Dry Stout

by on
All Grain
5 Gallon(s)
6.1 Gallon(s)
80 min
67%
For the Guinness sour tang: 1 week prior to brewing, open 24 oz of Guinness and let stand in bowl for 4-7 days then freeze. Prior to pitching yeast, thaw and bring to 180 degrees F for 20 minutes then cool to pitching temp and add to wort

This recipe was cloned from Scott E Smith St Bernardus Abt 12.

Fermentables

70% - Maris Otter Pale - UK
7
38
3
Mash
20% - Flaked Barley - US
2
32
2
Mash
10% - Roasted Barley - UK
1
29
550
Mash

Hops

East Kent Goldings
2
Pellet
Boil
60 min(s)
5.5
42.5

Yeast

White Labs Irish Ale WLP004
76%

Other Stuff

calcium chloride 1/2 tsp to strike water
0.2
tsp
Mash
acid mix 3/8 tsp to sparge water
0.1
tsp
Mash
Wort chiller at 40'
0
each
Mash
Whirfloc
1
each
Boil
sour Guinness beer
24
oz
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Scott E Smith Irish Dry Stout
Irish Stout
  • 5.00 Gallons Liters Batch Size
  • 6.10 Gallons Liters Boil Size
  • 80  min Boil Time
  • 1.048 OG
  • 1.012 FG
  • 42.5 IBU (tinseth) Bitterness
  • 0.88 BG:GU
  • 39.4° SRM Color
  • 67% Efficiency
  • 4.7% ABV Alcohol
  • 159 per 12oz Calories
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