This stout recipe was put together so I would have a nice stout for fall and winter. I wanted something that was straight forward and whomever liked stouts would enjoy this beer. This is a simple and easily replicated recipe. I have swapped the Carafa II with Bairds Chocolate Malt with nice hints of chocolate. As with most stouts, it ages well if you can resist not drinking it.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.7 gal | 60 min | 34.9 IBUs | 35.2207714 | 1.050 | 1.016 | 4.5 % |
| Actuals | 1.044 | 1.012 | 4.2 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Dry Stout | 13 A | 1.036 - 1.05 | 1.007 - 1.011 | 30 - 45 | 25 - 40 | 1.8 - 2.5 | 4 - 5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) UK | 7.5 lbs | 64.38 |
| Barley, Flaked | 2 lbs | 17.17 |
| Black Barley (Stout) | 1 lbs | 8.58 |
| Oats, Flaked | 12 oz | 6.44 |
| Carafa II | 6.4 oz | 3.43 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggles | 2.5 oz | 60 min | Boil | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Lactic Acid | 5.00 ml | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Irish Ale Yeast (WLP004) | White Labs | 72% | 65°F - 68°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 156°F | 45 min |
| Mash Out | 168°F | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 14 days | 67°F |
| Aging | 30 days | 65°F |
Notes
Download
| Download this recipe's BeerXML file |