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Jamil's Dry Stout
Dry Stout • All Grain • 7 gal
Jamil's recipe for a classic Dry Stout. Yum!
January 21, 2008 am 01:23am
5.0/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 7 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
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.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Step mash, 120 for 15 minutes, 150 for 60 minutes. Ferment at 65, raise to 71 for the last 3 days. Grind the roasted barley into a powder.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 24.9 SRM | 25 - 40 | |
| Alcohol: | 4.2% ABV | 4% - 5% | |
| Bitterness: | 32.1 IBU | 30 - 45 | |
Discussion
Brewed 1/18/08
2008-01-21 1:25am
Brewed this luscious beer up on Friday 1/18. Looks great so far. Fermented heavily for a couple days and has slowed down now. Raised temp up slowly to 71 deg and I think it is going to be ready soon. OG = 1.043 #39
Kegged 1/23/08
2008-01-23 11:37pm
Kegged it tonight. This has been the fastest batch I've made so. The time elapsed between pitching and drinking from the keg was exactly 5 days. It's pretty obvious that the beer is still very young when you drink it. The flavors are all over the place and seem to be different with every drink. The yeast esters are pretty apparent, but they seem to decrease noticeably after sitting in the glass for a while. The roasty character is very pronounced, but not overwhelming at all. The mouthfeel is very nice and satisfying but it has a very dry finish which is quite refreshing. Has a fairly bitter edge which fits the beer well. I think in a week this is going to really start showing it's true colors and be one of my favorites.
Update 1/26/08
2008-01-27 12:34am
3 days later and it has already improved a lot. The roast character is very mellow but it also defines the beer. The yeast esters have smoothed out nicely and are not so distracting. I love how clean and dry this beer is, yet still retaining a nice full body. And being low in alcohol/calories makes it a great session beer. You don't feel like you're drinking a dark, heavy beer. I'll have 3 or 4 glasses in a row and still not be tired of drinking it. I highly recommend this recipe to anyone who likes a good dry stout.
Brewed Again
2008-05-05 5:19pm
Brewed again on 4/9/08. Used spring water this time instead of tap water. Also used fresh yeast instead of culturing from an old bottle. It came out smoother, with more roasty character and less esters. It tastes more like Guinness this time, although that isn't necessarily what I wanted. I like both versions quite a lot, but I think I'll use tap water next time since I think the slightly harsher mouthfeel is more appropriate for this beer. OG = 1.048 #58
Brewed again 8/3/08
2008-08-07 2:11pm
Brewed this again. Used all tap water, heated with the lid off as to release as much chlorine as possible. Mashed in with 4 gal at 125F. Got rest temp of 121F. After 15 min, added 2.65 gal boiling water and got mash temp of 150.5F. FYI, I'm at 1 mile elevation so my water only boils at 202F. Pitched a fairly young 2.5L starter in its entirety which I knew would lighten the beer a bit so I compensated by adding 1 extra oz. of roasted barley and targeted a slightly higher OG of 1.043. OG after pitching was 1.042. #79
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