Dry Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-A  Stout, Dry Stout

Min OG:  1.035   Max OG:  1.050
Min IBU:    30   Max IBU:    50
Min Clr:    35   Max Clr:    90  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       10.00
Anticipated OG:          1.042    Plato:             10.42
Anticipated SRM:          29.9
Anticipated IBU:          38.7
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      12.00    Percent Per Hour
Pre-Boil Wort Size:    7.32    Gal
Pre-Boil Gravity:      1.034    SG          8.60  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential
SRM
----------------------------------------------------------------------------
-
 70.0     7.00 lbs. Pale Malt Halcyon             Great Britain  1.038
3
 20.0     2.00 lbs. Flaked Barley                 America        1.032
2
 10.0     1.00 lbs. Roasted Barley                America        1.028
450

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
----------------------------------------------------------------------------
-
  1.60 oz.    Goldings - E.K.                   Pellet   5.90  38.7  60 min.


Yeast
-----

White Labs WLP002 English Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   10.00
Water Qts:   13.00 - Before Additional Infusions
Water Gal:    3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152  Time:  60
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                170  Time:  60


Total Mash Volume Gal: 4.05 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.