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Paddy's Waggin Stout II
Irish Stout • All Grain • 5.5 gal
Revision of version 1, combined with Dave Christianson's Gold medal recipe from the 2004 AHA NHC
September 23, 2005 pm 05:10pm
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Ingredients (All Grain, 5.5 gal)
- 3.5 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
- 3 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.
- .5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1.25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .6 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.5 oz
East Kent Goldings - 5.3 AA% pellets; boiled 50 min
East Kent Goldings
Mild, slightly flowery.
- 1 tbsp
Whirlfloc Tablets (Irish moss) - Whirlfloc (tablet) (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 1 tsp
Phosphoric Acid 10% - Phosphoric Acid to sparge (omitted from calculations)
Phosphoric Acid 10%
Used to reduce sparge or mash water pH. Our phosphoric acid is diluted (1 oz of 75% phosphoric and 7 oz spring water) for easy measurement. 10% Solution. One 8 oz bottle will acidify many gallons of sparge water.
- 2 tsp
Clearfine - Gypsum to Mash (omitted from calculations)
Clearfine
Clarifier. A unique blend of animal collagen and polysaccharides which, when added to beer during cold storage, results in rapid precipitation and compaction fo yeast and insoluble materials. Usage approx. .8-2.4 oz. per 1- bbl. Benefits are simpler, quicker preparation that isinglass, improved yeast separation, reduced beer loss and improved filter performance. Separated material forms a dense, compact layer.
-
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 153 degrees for 70 minutes, sparge with 170 degree water. Bring to boil and add hops per schedule. At end of 60 minute boil cool wort quickly, when it reaches 70 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. IGNORE CLEARFINE IN RECIPE. Addition is for Gypsum (BeerTools did not let me select Gypsum.)
Style (BJCP)
Category: 15 - Irish Beer
Subcategory: B - Irish Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.036 - 1.044 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 34.1 SRM | 25 - 40 | |
| Alcohol: | 4.5% ABV | 3.8% - 5% | |
| Bitterness: | 33.8 IBU | 25 - 45 | |
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