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St. Pat's Dry Irish Stout

A Dry Irish Stout for St. Pat's 2011. Brew date 2/19/11. 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:
111 HCU (~38 SRM)
Bitterness: 35 IBU
OG: 1.048 FG: 1.010
Alcohol: 4.9% v/v (3.9% w/w)
Water: RO water. 5.2 pH stabilizer added to mash. 1/2 tsp chalk and 1/4 tsp table salt added to boil.
Grain: 5.5 lb. Marris Otter
2 lb. Roasted barley
4 lb. Flaked barley
4 oz. American black patent
5.5 lb. American pale
Mash: 83% efficiency
Single infusion mash at 153*F for 60 minutes.
Boil: 60 minutes SG 1.040 12.5 gallons
Wyeast yeast nutrient at 5 mins before flameout.
Hops: 3 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 30 min.)
Yeast: WLP004 (Irish ale yeast) from a washed yeast cake.
Log: Fermented at 68*F for a 3 week primary.
Carbonation: Kegged and carbonated to 2.5 volumes.
Tasting: stay tuned...

Recipe posted 02/20/11.