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Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5.5 US gallons

Dry Stout
Beer Color

Description:

St Patrick Stout

Ingredients:

  • 1.00 tsp - Calcium Chloride (Mash 60 min) (Misc)
  • 1.00 tbsp - PH 5.2 Stabilizer (Mash 60 min) (Misc)
  • 0.25 tsp - Lactic Acid (Mash 60 min) (Misc)
  • 6 lbs 4.0 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
  • 2 lbs - Barley, Flaked (1.7 SRM) (Grain)
  • 1 lbs - Black Barley (Stout) (500.0 SRM) (Grain)
  • 1.0 oz - Northern Brewer [9.6%] - First Wort (Hops)
  • 0.50 tsp - Yeast Nutrient (Boil 15 min) (Misc)
  • 1.00 - Whirlfloc Tablet (Boil 5 min) (Misc)
  • 1 pkgs - Irish Ale (Wyeast Labs #1084) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.042 (10.5° P)
Final Gravity: 1.010 SG (2.4° P)
Alcohol by Vol: 4.3%
Color SRM: 31.1  Color Sample 
Bitterness IBU: 36.7
Recipe Type: all-grain
Yield: 5.50 US Gallons

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