Dry Stout - All Grain

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Classic Dry Stout in the Guinness tradition. Slainte!
Classic Dry Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
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16-A Stout, Dry Stout

Min OG: 1.035 Max OG: 1.050
Min IBU: 30 Max IBU: 50
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.051 Plato: 12.57
Anticipated SRM: 39.6
Anticipated IBU: 45.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 10.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 1.50 lbs. Flaked Barley America 1.032 2
10.0 1.50 lbs. Roasted Barley Great Britain 1.029 575
6.7 1.00 lbs. Crystal 55L Great Britian 1.034 55
3.3 0.50 lbs. Flaked Oats America 1.033 2
3.3 0.50 lbs. Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Fuggle Plug 5.00 42.6 60 min.
1.00 oz. Fuggle Plug 5.00 2.4 2 min.


Yeast
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WYeast 1084 Irish Ale


Mash Schedule
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Mash Type: Single Step

Grain Lbs: 15.00
Water Qts: 15.00 - Before Additional Infusions
Water Gal: 3.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 75
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 4.95 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.