St. Paddy’s Stout

I designed this recipe for the upcoming holiday. I initially brewed this on 1/11/12. The goal was straightforward, create a sessionable dry Irish stout. I intended to add some unmalted barely for extra body but I forgot about it in the recipe formulation so it didn’t make it into the brew. I chose to use all roast and black barely for the color to give an assertiveness to the beer.

Style Information

Recipe Type: All Grain
Type: Ale
 

Grains & Extracts

Name Amount Notes
British Pale 8.333 #
Black Patent .5 #
Roast 1.2 #
Crystal 40 .666 #
Munich 1.25 #

Hops

Name Amount Alpha Acid % AAU Time Notes
Chinook 1.00 13% 13 60

Yeasts

Name Amount Notes
Wyeast 1084 1 package 1/2 gal starter

Mash Steps

Name Step Type Step Time Temperature
Infusion 60 154
minutes

Boil

Amount:
Water Description:
Time: minutes
Target Batch Size: 5.5

Profile

Bitterness: 40 IBU

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