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Gaelic Stout All-grain
Color
Stats
OG1.050
FG1.010
IBU44
ABV5.20 %
SRM48
BJCP Style
16A. Stout, Dry Stout
Description
This is a great recipe to put on Nitro.
Submitted by BryansBrew on 14-Dec-2005

Recipe Details
Tasting Notes A roasty dry stout, but not so dry as to be unfulfilling.
Awards 1st Place: Oct 2004 - Southern New England HBC === 2nd place: May 2005 - B.E.E.R. (Long Island) HBC
Boil Volume 11.50 gallons
Boil Time 75 minutes
Batch Size 10.00 gallons
Yeast WYeast 1084 Irish Ale (75% app. attenuation)
Primary Fermentation As long as it takes
Secondary Fermentation At least a month
Other Fermentation
Procedure Mash 153'F Dublin Water
  Style Comparison
  Low   High
OG 1.035 1.050 1.050
FG 1.007 1.010 1.011
IBU 30 44 50
SRM 48 35+
ABV 3.2 5.20 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
65.0 % 13.00 British Two-row Pale Maris Otter 34.6 2.5
10.0 % 2.00 British Roasted Barley 4.1 575.0
10.0 % 2.00 Flaked Barley 4.5 2.2
5.0 % 1.00 Crystal 80L 2.0 80.0
5.0 % 1.00 CaraPils 2.3 1.8
2.5 % 0.50 German Acid Malt 1.2 2.0
2.5 % 0.50 British Black Patent 0.9 575.0
  20.00     49.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
60.0 % 3.00 East Kent Goldings Whole/Plug 5.0 15.0 60 0.245 27.5
40.0 % 2.00 Fuggles Whole/Plug 5.1 10.2 40 0.215 16.4
  5.00               44.0