Dry Stout

Type: All Grain

Date: 2/2/2009

Batch Size: 5.00 gal

Brewer: Mike Young

Boil Size: 6.41 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (8 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 70.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %

2.00 lb Barley, Flaked (1.7 SRM) Grain 20.00 %

1.00 lb Roasted Barley (500.0 SRM) Grain 10.00 %

0.75 oz Magnum [12.00 %] (60 min) Hops 33.5 IBU

1 Pkgs London ESB Ale-Slurry (Wyeast Labs #1968) Yeast-Ale

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.048 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.008 SG

Estimated Alcohol by Vol: 4.39 %

Actual Alcohol by Vol: 5.21 %

Bitterness: 33.5 IBU

Calories: 210 cal/pint

Est Color: 36.0 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge

Total Grain Weight: 10.00 lb

Sparge Water: 4.61 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 13.00 qt of water at 160.9 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Runnings:
1st = 16.5
2nd = 9
3rd = 5
PB = 10.5

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