St. Pat's Dry Irish Stout

A Dry Irish Stout for St. Pat's 2011. Brew date 2/19/11. 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:	111 HCU (~38 SRM)		Bitterness:	35 IBU
OG:	1.048		FG:	1.010
Alcohol:	4.9% v/v (3.9% w/w)
Water:	RO water. 5.2 pH stabilizer added to mash. 1/2 tsp chalk and 1/4 tsp table salt added to boil.
Grain:	5.5 lb. Marris Otter 2 lb. Roasted barley 4 lb. Flaked barley 4 oz. American black patent 5.5 lb. American pale
Mash:	83% efficiency
	Single infusion mash at 153*F for 60 minutes.
Boil:	60 minutes	SG 1.040	12.5 gallons
	Wyeast yeast nutrient at 5 mins before flameout.
Hops:	3 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 30 min.)
Yeast:	WLP004 (Irish ale yeast) from a washed yeast cake.
Log:	Fermented at 68*F for a 3 week primary.
Carbonation:	Kegged and carbonated to 2.5 volumes.
Tasting:	stay tuned...

Recipe posted 02/20/11.