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Brady's Irish Stout - Grain
Dry Stout • All Grain • 5 gal
Here is the original Irish drink as it comes straight from the Emerald Isle. This is how the Irish drink it, not like the Export Extra Stout they ship to those not lucky enough to be in Ireland. I got the recipe when I was vacationing in the Celtic nation, but not without a lot of beggin' and bribin'! After you try this magnificent brew you will understand why it was all worth it!!
May 21, 2003 pm 12:59pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
American Caramel 90°L
American Caramel 90°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 1 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Mash grains at 150 degrees for 60 minutes, sparge with 160 degree water. Bring to boil and add hops per schedule. At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast. Primary ferment between 63 - 70 degrees for one week, then rack to secondary for 2 weeks. Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least a week.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 34.1 SRM | 25 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 5% | |
| Bitterness: | 41.9 IBU | 30 - 45 | |
Discussion
Gold at Dixie Cup
2005-11-16 10:59pm
Add about .5 pound of granulated sugar (don't worry about the extra alcohol) and 1.25 pounds total (instead of .75 pounds) of the roasted barley in this recipe and you have the gold medal recipe I submitted to the 2005 Dixie Cup in the Dry Stout category. Good Luck!
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