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Josh's Dry Irish Stout
Dry Stout • All Grain • 45 L
Hoping to enter this in the upcoming competitions.
July 11, 2007 pm 10:29pm
4.0/5.0 1 rating
Ingredients (All Grain, 45 L)
- 5.117 kg
Australian Traditional Ale
Australian Traditional Ale
Well modified, full flavour.
- 1.7 kg
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- .888 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .988 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 129 g
East Kent Goldings - 5.7 AA% pellets; boiled 45 min
East Kent Goldings
Mild, slightly flowery.
- 11 g
East Kent Goldings - 5.7 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 25.3 SRM | 25 - 40 | |
| Alcohol: | 4.2% ABV | 4% - 5% | |
| Bitterness: | 47.4 IBU | 30 - 45 | |
Discussion
Good snow beer
2007-08-11 9:09am
Took a keg of this down the snow. The boys helped drain it in 2 nights. So I was pretty happy with the response from everyone. Haven't tried the bottled beers yet.
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