Recipe Spotlight
Recipe provided by Eric Openshaw
This recipe is an Irish Extra Stout. I’ve made it many times before, but this tends to be the recipe that is the most balanced. It happens to feature (by accident actually) Belgian Pale Malt. It’s a really simple recipe, and while it goes a little past the style in gravity, IBU’s, and SRM, I find that it’s a pretty nice, simple Stout with a little more warming to it.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
|
|
|
|
|
|
Actuals |
1.063 |
1.016 |
|
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Irish Extra Stout |
15 C |
1.052 – 1.062 |
1.010 – 1.014 |
35 – 50 |
25 – 40 |
2.4 – 2.6 |
5.5 – 6.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (Bel) |
10 lbs |
71.4 |
| Biscuit Malt |
2.5 lbs |
17.9 |
| Chocolate |
1 lb |
7.1 |
| Black Barley |
8 oz |
3.6 |
|
|
|
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Golding |
3 oz |
60 min |
Boil |
Pellet |
51.4 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Irish Ale #1084 |
Wyeast |
75% |
62°F – 72°F |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
122°F |
30 min |
| Saccharification |
152°F |
45 min |
| Mash Out |
168°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
66°F |
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