Recipe: Dry Stout
Specifics
Reference
Style:
Dry Stout (Irish)
Contributor: Patrick Kennedy
Yield: 5 gallons
Reference
Color (SRM/EBC):
35.9/70.7
Bitterness (Calc): 44.2 IBU
BU/GU: 1.16
Calories: 126 (12 ounces)
ABV: 3.5%
ABW: 2.7%
OG: 1.038
OG (Plato): 9.51° P
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 4.23° P
App. Atten.: 67.7%
Real Atten.: 55.5%
General Information
Method: All Grain
Source: Brad Smith
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0 Irish Moss @ 10 minutes (Clarity)  
0.01 Gypsum (Calcium Sulfate) @ 60 minutes (Water Agent)  
Reference
Hops
2.25 ounces
Goldings, East Kent
5.00% Pellet @ 60 minutes
Type: Aroma
Use: Boil
11.3 AAUs
2.25 ounces Total Hop Weight 11.3 AAUs
Reference
Yeast
Wyeast Labs Irish Ale — Liquid — 0
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 7 days @ 41° F
Notes
A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.
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