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St. Pat's Dry Irish Stout

A Dry Irish Stout to be brewed for St. Pat's 2011. Updates to follow.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: St. Pat's Dry Irish Stout Style: Irish Dry Stout
Type: All grain Size: 10.5 gallons
Color:
107 HCU (~37 SRM)
Bitterness: 35 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.0% v/v (3.9% w/w)
Water: RO water. Salts added to boil to approximate Dublin water profile. 5.2 pH stabilizer added to mash.
Grain: 10.5 lb. American 2-row
8 oz. German Munich
2 lb. Roasted barley
4 lb. Flaked barley
3 oz. American black patent
Mash: 86% efficiency
Mash at 155*F for 60 minutes. Check for conversion via iodine test. Ten minute mashout at 168*F.
Boil: 60 minutes SG 1.041 12.5 gallons
Wyeast yeast nutrient at 5 mins before flameout.
Hops: 1 oz. Tomahawk (13% AA, 60 min.)
1.5 oz. Fuggles (4.75% AA, 45 min.)
Yeast: WLP004 (Irish ale yeast). Starter prepared as calculated by mrmalty.com.
Carbonation: Keg and carbonate to 2.5 volumes.
Tasting: stay tuned...

Recipe posted 01/04/11.