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Dry Irish Stout

Specifics

Style:

Category:	Stout
Number:	13A

A very dark, roasty, bitter, creamy ale.

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout.

OG Range

FG Range

ABV Range

Color Range

Brew Date:	July 04, 2008
Yield:	5 gallons
Conditioning:	Keg

Batch No:	15
OG:	1.050

General Information

Method:	All Grain

Method:

All Grain

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

5.50 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

64.7% of grist

2.00 pounds

Flaked Barley

Color (L):	1.5 °L
Info/Use:	Helps head retention, imparts creamy smoothness. For porters and stouts.

23.5% of grist

1.00 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

11.8% of grist

8.50 pounds

Total Grain Weight

100% of grist

Hops

0.50 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

Pellets @ 60 minutes
Type: Bittering
Use: Boil

0.50 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

1.00 ounces

Total Hop Weight

Yeast

Whitelabs Whitelabs Dry English Ale WLP007 — Liquid — 2 liter yeast starter

Mash

Mash Type:	Step
Grain Amt.	8.5 pounds

Grain Temp.	80° F
Tun Temp.	80° F

Step	Description	Temp.	Time
Beta-Rest		140° F	90 min.
Step-Rest 1		143° F	10 min.
Step-Rest 2		148° F	10 min.
Step-Rest 3		150° F	10 min.
Alpha-Rest		158° F	20 min.

Procedure

Mash Schedule 153° F for 60 minutes 170° F for 10 minutes

Mash Schedule

153° F for 60 minutes
170° F for 10 minutes

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Dry Irish Stout	May 21, 2010
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