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Bluebird Irish Stout
Dry Stout • All Grain • 5.5 gal
Irish Stout
August 15, 2003 pm 01:01pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.0 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1.0 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1.0 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.75 oz
Chinook - 12.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.0 oz
East Kent Goldings - 6.5 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
East Kent Goldings - 6.5 AA% whole; boiled 1 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
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: | 34.7 SRM | 25 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 5% | |
| Bitterness: | 49.5 IBU | 30 - 45 | |
Discussion
Comments
2004-02-23 6:25pm
If I were to do this one again I would cut back on the black barley and increase the crystal for a bit more body. The dark malts were a bit overpowering. I also might try adding the dark malts later in the mash.
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