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McQuade's Irish Stout
Dry Stout • All Grain • 5 gal
I plan to make this very soon. McQuade is an Irish family that I'm close to and their patriarch is turning 70 this year. This beer recipe is developed in honor of his 70 years as a really great Irish guy!
August 18, 2009 pm 05:28pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.54 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.66 lbs
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.
- 1.26 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.80 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.46 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.7 oz
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 0.50 oz
Goldings - 5.0 AA% pellets; boiled 15 min
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.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 31.5 SRM | 25 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 5% | |
| Bitterness: | 39.6 IBU | 30 - 45 | |
Discussion
Why no instructions?? Hello? Some of us are newbies
2010-06-20 1:22pm
Why do none of these recipes ever have instructions??? Where do I figure out what the mash should sit at temp wise? ANd for how long?? I dont see anywhere where it is stated
It's easy Izzy
2010-07-29 10:04pm
Izzy - mash at 152 degrees F for 60 minutes. For this grain bill, I'd use probably 2.5 gallons mash water at a strike temp of say 164 degrees F and add 1 tsp. of gypsum to the mash water. I'd mash out with adding 2.5 gallons of 188 degree water for 10 minutes, vorlauf and start drawing off the wort and sparge with another 2.5 gallons of 170 degree water to collect about 6.5 gallons of wort. Get boiling! Check out the Jamil Show on the Brewing Network, you can listen to his Dry Stout show and they'll walk you through the preparation of the batch. Take notes and do what they tell you and you'll score a great batch of Dry Stout. Mash temperature is critical, 152 is about where you wanna be. Keep it simple. All the best! Keep brewin'.
It's easy Izzy
2010-07-29 10:07pm
I've been thinking more about my recommendation on adding gypsum to the mash water. Instead of gypsum (calcium sulfate), I'd recommend calcium carbonate (1 tsp.) as a better choice for the mash water. Dublin's water profile has more carbonate than sulfate in it. I think the calcium carbonate is a better choice to match the Dry Stout style. If your water is relatively soft, you could elect not to add anything to the water and you still should be fine Izzy. Best of luck.
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