Recipe Type: All Grain
Yeast: California Ale Yeast
Yeast Starter: 1 Liter
Batch Size (Gallons): 5
Original Gravity: 1.049
Final Gravity: 1.016
IBU: 34.7
Boiling Time (Minutes): 60
Color: black
Primary Fermentation (# of Days & Temp): 1 week, 68
Secondary Fermentation (# of Days & Temp): 2 weeks

Nice prototypical dry stout that was ranked highly by a BJCP beer judge!!

Enjoy.



IRV Dry Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 25 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.75
Anticipated OG: 1.049 Plato: 12.23
Anticipated SRM: 48.9
Anticipated IBU: 34.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 5.56 Gal
Pre-Boil Gravity: 1.044 SG 11.05 Plato




Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.8 7.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.3 1.00 lbs. Crystal 90L America 1.033 120
5.1 0.50 lbs. Roasted Barley Great Britain 1.029 575
5.1 0.50 lbs. Black Patent Malt Great Britain 1.027 525
2.6 0.25 lbs. Chocolate Malt Great Britain 1.034 475
5.1 0.50 lbs. Caramel Pils Malt Belgium 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 21.3 60 min.
0.50 oz. Willamette Whole 5.00 11.2 60 min.
0.50 oz. Willamette Whole 5.00 2.2 10 min.


Yeast
-----


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 9.75

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 60