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Azorean Brewer's Dry Irish Stout
Dry Stout • All Grain • 5 gal
My rendition of a Dry Irish Stout. I am still tweeking the recipe, once I make it and taste it I will lock it down.
May 10, 2009 pm 08:57pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 7 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
- 1.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 1.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .75 oz
Target - 11.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
-
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 at 122F for 20 minutes, then 155F for 45 minutes, mash out with 170F water for 15, and sparge, boil 60 minutes.
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: | 27.4 SRM | 25 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 5% | |
| Bitterness: | 42.8 IBU | 30 - 45 | |
Discussion
Azorean Brewer Dry Stout results
2009-08-16 11:24am
Although this came out pretty good, I thought that the Black Patent Malt added too much coffee flavor this recipe, I omitted the .5 pounds of B.P. malt, and will try it again, the recipe is definitely a keeper. Paco.
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