Irish Eyes Dubliner Stuout
Source: Kelly Beckham
Recipe added: 01/19/98
Email: K MAN CPBH
Creamy, roasty, and yummy! Take a no nonsense, simple approach when brewing Irish Stouts.
Recipe type: All Grain
Batch Size: 5 US gallons
Starting Gravity: 1.048
Finishing Gravity: 1.018
Time in Boil: 60 min
Primary Fermentation: 5 days at 62-66 degrees F
Secondary Fermentation: 7 days at 62-66 degrees F
- 7.25 lbs Beeston Pipkin 2-row pale malt
- 1.00 lbs Beeston Roasted Barley
- .75 lbs Flaked Barley
- .30 lbs Beeston Carapils malt
- 16.00 hbu Galena hop pellets
- 1 quart starter of Wyeast London Ale yeast
Hold the mash at 156 degrees (12 quarts water) for 60
minutes). Sparge slowly with 3.5 gallons of 170 degree
water. (NO RUSHING-- a good sparge on a med. weight beer should take 45min - 90min)
When wort comes to a boil, add Galena hops and boil 60 minutes.
Pitch yeast when below 80 F.
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