St. Pat's Dry Irish Stout

A Dry Irish Stout to be brewed for St. Pat's 2011. Updates to follow.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	St. Pat's Dry Irish Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	10.5 gallons
Color:	107 HCU (~37 SRM)		Bitterness:	35 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (3.9% w/w)
Water:	RO water. Salts added to boil to approximate Dublin water profile. 5.2 pH stabilizer added to mash.
Grain:	10.5 lb. American 2-row 8 oz. German Munich 2 lb. Roasted barley 4 lb. Flaked barley 3 oz. American black patent
Mash:	86% efficiency
	Mash at 155*F for 60 minutes. Check for conversion via iodine test. Ten minute mashout at 168*F.
Boil:	60 minutes	SG 1.041	12.5 gallons
	Wyeast yeast nutrient at 5 mins before flameout.
Hops:	1 oz. Tomahawk (13% AA, 60 min.) 1.5 oz. Fuggles (4.75% AA, 45 min.)
Yeast:	WLP004 (Irish ale yeast). Starter prepared as calculated by mrmalty.com.
Carbonation:	Keg and carbonate to 2.5 volumes.
Tasting:	stay tuned...

Recipe posted 01/04/11.