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Dry Irish Stout 2005
Dry Stout • All Grain • 22 L
This will be a classic beer if you mash and sparge the correct way to get a good dry finish. See brewing notes.
February 21, 2005 pm 04:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 3.8 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 0.23 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.28 kg
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.3 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.5 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 42 g
Fuggle - 5.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 38 g
East Kent Goldings - 6.6 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 in at 63C for 60 minutes. Flood sparge with near boiling water to raise the grain temp to just under 80C. Sparge for 30 minutes. Ferment at 18C for 2 weeks. Rack to secondary for 7 days at 20C.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 30.7 SRM | 25 - 40 | |
| Alcohol: | 4.5% ABV | 4% - 5% | |
| Bitterness: | 38.1 IBU | 30 - 45 | |
Discussion
Brewing on Sat 26/2/05
2005-02-21 4:28pm
This is the second batch from this recipe an it is a classic, if you like dry Irish stouts give it a try Ray Mills
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