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Dry Stout

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Dry Stout	Brewer: davidpwoodjr	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 170 gal.	Boil Length: 60 min.	Target Volume: 160 gal.
Style	Name: Dry Stout	Category: Stout - 13A	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
American 2-row Pale	165 lbs.	2 °L	1.037	1.034	63%
Flaked Barley	65 lbs.	1 °L	1.032	1.012	25%
Roasted Barley	20 lbs.	300 °L	1.025	1.003	8%
Briess Midnight Wheat	10 lbs.	550 °L	1.036	1.002	4%
Total	260 lbs.	29 SRM		1.051

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Northdown	1 lbs. 14.00 oz.	6.5	Boil	60 min.	Pellet	27
Total	1 lbs. 14.00 oz.					27

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
London Ale 1028	75	Low/Med	60 °F	72 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Dry Stout	Brewer: davidpwoodjr	Brew Date:
	Boil Volume: 170 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 90%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	97.50 gal.	168.6 °F	1.50
Total		1 hour		97.50 gal. (runoff: 58.50 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	212.0 °F	119.38 gal.	170.0 °F
Total	0 min		119.38 gal.

Type

all-grain

OG

1.051

style
1.036 - 1.050

FG

1.013

style
1.007 - 1.011

Color

29 SRM

style
25 - 40

IBU

27

style
30 - 45

ABV

5.0%

style
4 - 5

Cal.

168

per 12oz.