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Brady's Irish Stout - Mini Mash
Dry Stout • Partial Mash • 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 01:03pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 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.
- 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.
- .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)
- 4.5 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .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
Steep grains at 150 degrees for 30 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: | 1.048 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 34.6 SRM | 25 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 5% | |
| Bitterness: | 41.7 IBU | 30 - 45 | |
Discussion
Best stout I have brewed
2005-04-05 12:18am
I bumped the LME to 6.5# and this is the best stout I have ever made. Some of my brew buds are horrible beer snobs, and not a bad thing to say. A must.
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