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O'Doyle Rules!
Dry Stout • Partial Mash • 5 gal
This turned out great! I bottled and mini kegged and the carbonation is perfect! Has some coffee notes and the hops really balanced things out nice!
March 5, 2010 pm 12:35pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2.00 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.
- 0.75 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.00 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.50 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.50 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.5 oz
East Kent Goldings - 5.4 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.50 oz
East Kent Goldings - 5.4 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 0.250 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
I started mash at 155' for 45 minutes but the temp dropped a few degrees. Then I recirculated a few times before sparging with 2 gallons of 170' water. I then ran off all the wort.
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: | 34.2 SRM | 25 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 5% | |
| Bitterness: | 45.6 IBU | 30 - 45 | |
Discussion
Question
2010-03-23 12:05pm
This looks like a nice recipe, but I have a few questions. It says 6 gal boil. Is that correct? Also...what temps do you steep the grains and for how long?
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