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Francis Patrick's Stout
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://www.bobsbeerandbbq.com | |||||||
| Beer: | Francis Patrick's Stout | Style: | Irish Dry Stout | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 33 IBU | |||||
| OG: | 1.071 | FG: | 1.014 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Grain: | 8 oz. American crystal 120L 1 lb. American chocolate 12 oz. Carafa 1 lb. Flaked barley 8 oz. Acid Malt |
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| Boil: | 60 minutes | SG 1.055 | 6.5 gallons | |||||
| 6 lb. Light malt extract 2 lb. Dark dry malt extract |
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| Irish moss @ 15 to go in the boil | ||||||||
| Hops: | 2.0 oz. Fuggles (4.00% AA, 60 min.) .5 oz. Fuggles (4.00% AA, 15 min.) 1.0 oz. Fuggles (4.00% AA, 1 min.) |
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| Yeast: | WLP004 Irish Ale Yeast This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium-High |
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| Carbonation: | Kegging it on Nitrogen | |||||||
Recipe posted 11/16/06.
