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

No hops in this recipe

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)

There aren't any tasting notes logged yet

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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