Irish Stout Recipe - Dry Stout 1bbl

{"RecipeId":107106,"RecipeTypeId":10,"OriginalRecipeId":107105,"UnitType":"s","IbuFormula":"t","CreatedBy":114067,"Name":"Dry Stout 1bbl","Description":"","ImageUrlRoot":null,"StyleId":"15B","StyleName":"Irish Stout","BatchSize":41,"BoilSize":43,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1674600755117)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0450274390243903,"Fg":1.0117071341463415,"Srm":36.913035081260581,"Ibu":23.244565388181829,"BgGu":0.516231122440492,"Abv":4.298319329268292,"Calories":149,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"65","Amt":"45","Ppg":"38","L":"3","Use":"Mash","Id":"575581","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"1"},{"Per":"22","Amt":"15","Ppg":"32","L":"2","Use":"Mash","Id":"575582","IngId":"78","Name":"Flaked Barley - US","CustomName":"","Rank":"2"},{"Per":"11","Amt":"7.5","Ppg":"29","L":"550","Use":"Mash","Id":"575583","IngId":"579","Name":"Roasted Barley - UK","CustomName":"","Rank":"3"},{"Per":"3","Amt":"2","Ppg":"27","L":"3","Use":"Mash","Id":"575584","IngId":"474","Name":"Acidulated Malt - DE\r","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"13","Type":"Pellet","Use":"Boil","Min":"30","Day":"0","AA":"4.8","Ibu":"23.2445653881818","Id":"633044","IngId":"283","Name":"Golding","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.78","Id":"159428","IngId":"227","Name":"Wyeast German Ale 1007","CustomName":"","Rank":"1"},{"Atten":"0.7","Id":"172511","IngId":"7271","Name":"US-04","CustomName":"","Rank":"2"}],"Others":[],"MashSteps":[{"Heat":"Infusion","Temp":"150","Time":"45","Id":"72787","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[{"Id":"179801","Rank":"1","Text":"20 ppm chloride and sulfate each"},{"Id":"179802","Rank":"2","Text":"20 ppm chloride, but the sulfate level may be around 50 ppm"},{"Id":"179803","Rank":"3","Text":"balanced ratio (1:1) of sulfate and chloride is a safe starting point."},{"Id":"179804","Rank":"4","Text":"If that beer is not dry enough, increasing the sulfate level to provide about a 2:1 ratio may be prudent."},{"Id":"179805","Rank":"5","Text":"Still low, but clearly sulfate should be a component of the water."},{"Id":"179806","Rank":"6","Text":"Remember sulfate is not really a \u0027bitterness\u0027 provider, it is a \u0027dryness\u0027 provider and that allows more perception of bitterness in beer."},{"Id":"179829","Rank":"7","Text":"ca 110 Mg 4 Na 12 Cl 19 SO4 53 HCO3 280 - Dublin"}]}