Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 45 min | 33.6 IBUs | 32.9751903 | 1.046 | 1.013 | 4.3 % |
| Actuals | 1.043 | 1.006 | 4.9 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Dry Stout | 13 A | 1.036 - 1.05 | 1.007 - 1.011 | 30 - 45 | 25 - 40 | 1.8 - 2.5 | 4 - 5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter | 7 lbs | 70 |
| Barley, Flaked | 2 lbs | 20 |
| Black Barley (Stout) | 1 lbs | 10 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Goldings, East Kent | 2 oz | 45 min | Boil | Pellet | 5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsum (Calcium Sulfate) | 10.00 g | 60 min | Mash | Water Agent |
| Whirlfloc Tablet | 33.81 oz | 15 min | Boil | Fining |
| GoFerm Protect | 0.25 tsp | 0 min | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Irish Ale Yeast (WLP004) | White Labs | 72% | 65°F - 68°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 154°F | 60 min |
| Mash Out | 168°F | 10 min |
Notes
| First use of false bottom in cooler. |
Download
| Download this recipe's BeerXML file |
