Batch #022 Dry Irish Stout (Guinness Clone)

Recipe: Guiness Dry Stout Extract

Style: 13A-Stout-Dry Stout

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.50 US gals

Volume At Pitching: 5.50 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.005 SG

Expected OG: 1.042 SG

Expected FG: 1.010 SG

Expected ABV: 4.2 %

Expected ABW: 3.3 %

Expected IBU (using Tinseth): 24.6

Expected Color: 36.5 SRM

Apparent Attenuation: 75.8 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

UK Roasted Barley 0.88 lb (13.8 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 5.50 lb (86.2 %) Start Of Boil

Hops

UK Golding (5.0 % alpha) 1.67 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients

Irish Moss 0.20 oz used In Mash

Yeast: White Labs WLP004-Irish Ale

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name:Single Step Infuction (153F)

Step: Rest at 153 degF for 60 mins