Dry Stout Recipe

{"RecipeId":37915,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":111021,"Name":"Dry Stout","Description":"\n14 oz. (397 g) roast barley\n\n\nMash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5) at a temperature of 146–150? F (63–65? C) for 60 minutes. Add roast barley to mash at the end of mashing period. A mash out step to 168? F (76? C) is helpful, but optional. Sparge the mash with low-alkalinity water that is acidified to a pH between 5.2 and 5.7. Boil the wort for 60 minutes. Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions.","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1490752227287)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.04559625,"Fg":1.0109431,"Srm":23.458946439159593,"Ibu":38.019115998002704,"BgGu":0.83382111463119668,"Abv":4.4702563500000005,"Calories":151,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"75","Amt":"6.5","Ppg":"37","L":"1","Use":"Mash","Id":"193421","IngId":"565","Name":"Pale 2-Row - US","CustomName":"","Rank":"1"},{"Per":"15","Amt":"1.3","Ppg":"32","L":"2","Use":"Mash","Id":"193422","IngId":"78","Name":"Flaked Barley - US","CustomName":"","Rank":"2"},{"Per":"10","Amt":"0.875","Ppg":"25","L":"300","Use":"Mash","Id":"193423","IngId":"51","Name":"Roasted Barley - US","CustomName":"","Rank":"3"}],"Hops":[],"Yeasts":[{"Atten":"0.76","Id":"54300","IngId":"178","Name":"White Labs Irish Ale WLP004","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[]}