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Irish Stout V.5

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:

March 29, 2015

Yield:

10 gallons

Color:

24 SRM

Bitterness:

31 IBU

Batch No:	76
OG:	1.040

General Information

Method:	All Grain

Method:

All Grain

Crush Roasted Barley very fine (coffee grinder)

Mash @ 154 for 60 mins

60 Min Boil

Recipe

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

Grains

11.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

63.8% of grist

4.25 pounds

Flaked Barley

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

24.6% of grist

1.75 pounds

British Roasted Barley

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

10.1% of grist

0.25 pounds

German Acidulated (Sauer) Malt

Color (L):	1.7-2.8 °L
Info/Use:	High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

1.4% of grist

17.25 pounds

Total Grain Weight

100% of grist

Hops

0.50 ounces

Belma

Region:	US
AAU Range:	9 - 9%
Notes:	A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.
Typical Use:	Bittering, Dry hops

9.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.9 AAUs

2.00 ounces

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

5.2% @ 60 minutes
Type: Bittering
Use: Boil

10.4 AAUs

2.50 ounces

Total Hop Weight

15.3 AAUs

Yeast

Safale US-05 — Dry — Repitched slurry

Fermentation

Primary:

64 days @ 10° F

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Irish Draught Ale	Feb 13, 2008
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