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Chris Simental's BrewBlog > Brew Log > Dry Irish Stout [Dry Stout]
Dry Irish Stout
Specifics
General Information
Method: All Grain

Water

Strike H2O (3.25 gallons):
- Smidge of Vitamin C

Mash:
- 1g Epsom Salt
- 3.3 grams Chalk

Sparge H20 (8.25 total gallons):
- 3g Gypsum
- Smidge of Vitamin C

Mash
120 F for 15 minutes
150F for 60 minutes

Yeast
SafAle S-05 - 1 pack, rehydrated

Fermentation
Start at 64 F. Raise to 70 F during the final 1/3 of fermentation to complete and reduce diacetyl.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1.09 Wort Chiller @ 25 minutes  
1.2 Whirlfloc Tablet @ 20 minutes  
Reference
Hops
1.40 ounces
Goldings, East Kent
7.20% @ 60 minutes
Type: Aroma
Use: Boil
10.1 AAUs
0.15 ounces
Goldings, East Kent
7.20% @ 60 minutes
Type: Aroma
Use: Boil
1.1 AAUs
1.55 ounces Total Hop Weight 11.2 AAUs
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 12 gr
Fermentation
Primary: 4 days @ 64° F
Secondary: 2 days @ 71° F
Tertiary: 7 days @ 55° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
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