justinrcasey
Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1084 Irish Ale
- Yeast Starter
- NO
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- Est 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 34.4
- Color
- 38.5
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Very nice, was hoping for a little more dryness
Code:
Recipe: Dry Stout
Brewer: Justin
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal
Boil Size: 6.43 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.049 SG
Estimated Color: 38.5 SRM
Estimated IBU: 34.4 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 60.0 %
"1 lbs Barley, Flaked (1.7 SRM) Grain 2 10.0 % "
1 lbs Roasted Barley (300.0 SRM) Grain 3 10.0 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 4 5.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 5.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 5.0 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 7 5.0 %
0.50 oz Fuggles [5.20 %] - Boil 60.0 min Hop 9 8.7 IBUs
"0.75 oz Goldings, East Kent [5.10 %] - Boil 60.0 Hop 8 14.2 IBUs "
0.50 oz Fuggles [5.20 %] - Boil 20.0 min Hop 10 5.8 IBUs
"0.50 oz Goldings, East Kent [5.10 %] - Boil 20.0 Hop 11 5.7 IBUs "
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [125.00 ml Yeast 13 -
"Mash Schedule: Single Infusion, Full Body, Batch Sparge"
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.29 gal of water at 167.6 F 156.0 F 45 min
Sparge Sparge with 4.6 gal of water 168.0
Notes:
Added dark grains and acidulated malt during sparge
Created with BeerSmith 2 - http://www.beersmith.com
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