Irish Stout Recipe - Matt's Basic Dry Stout

Recipe Info

Recipe Image

Matt's Basic Dry Stout

by on
All Grain + Extract
5.5 Gallon(s)
3.8 Gallon(s)
60 min
75%
made from all my left over grains, partial mash 2-row,Caramunich and flaked barley, steep dark grains separately

Fermentables

39% - Dry Malt Extract - Light - US
3
44
8
Extract
13% - 2-Row - US
1
36
2
Mash
13% - Dry Malt Extract - Dark - US
1
44
18
Extract
11% - Roasted Barley - US
0.8125
25
300
Mash
8% - CaraMunich - BE
0.625
34
35
Mash
7% - Flaked Barley - US
0.5
32
2
Mash
2% - Chocolate Malt - US
0.1875
34
350
Mash
2% - Black Patent Malt - UK
0.1875
25
500
Mash
4% - Brown Sugar - US
0.3125
46
8
Late

Hops

Challenger
0.67
Pellet
Boil
60 min(s)
8.9
17.1
Willamette
0.2
Pellet
Boil
60 min(s)
5.2
3.0
Fuggles
0.2
Pellet
Boil
60 min(s)
5.3
3.0
Willamette
0.4
Pellet
Boil
20 min(s)
5.2
3.6
Fuggles
0.4
Pellet
Boil
20 min(s)
5.3
3.7
Challenger
0.17
Pellet
Boil
20 min(s)
8.9
2.6
Willamette
0.4
Pellet
Boil
10 min(s)
5.2
2.2
Fuggles
0.4
Pellet
Boil
10 min(s)
5.3
2.2
Challenger
0.16
Pellet
Boil
10 min(s)
8.9
1.5

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Irish Moss
1
tsp
Boil
Yeast Nutrient
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Matt's Basic Dry Stout
Irish Stout
  • 5.50 Gallons Liters Batch Size
  • 3.80 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 38.9 IBU (brewgr) Bitterness
  • 0.80 BG:GU
  • 32.2° SRM Color
  • 75% Efficiency
  • 4.7% ABV Alcohol
  • 162 per 12oz Calories
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