Taking a bit of a break from familiar styles my last two beers so decided to continue that trend and brew another new one for me, Dry Irish Stout. Guinness is my favorite low calorie beer and I really enjoy it’s flavor profile. I read through all my books on the subject and it seems most are in agreement on what the recipe should look like. English Pale Malt with a healthy does of Flaked Barley and Roasted Barley so I took all the recipes together and came up with this guy.
Recipe Info
Recipe: dry irish stout 3v 1
Style: Irish Stout 15B BJCP 2015
Date: 05-03-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.042 |
1.036 |
1.044 |
|
FG |
1.008 |
1.007 |
1.011 |
|
Color |
24.3 |
25.0 |
40.0 |
|
ABV |
4.4 |
4.0 |
4.5 |
|
IBU |
35.0 |
25.0 |
45.0 |
Brewery Info
Efficiency: 75 %
Attenuation: 80 %
Mash Info
Weight: 10.75 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.36 G
Volume: 6.22 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.035
Predicted Mash Run-off: 4.39 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
7.000 Lb |
65.0 % |
Maris Otter (Crisp) |
82.0 |
3.0 |
|
2.500 Lb |
23.0 % |
Barley, Flaked (Briess) |
77.0 |
1.7 |
|
1.250 Lb |
12.0 % |
Roasted Barley (Briess) |
72.0 |
300.0 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
2.25 Oz |
East Kent Goldings (EKG) |
5.0 |
60 mins |
Boil |
35.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
Irish Ale White Labs WLP004 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
1.000 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.44
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
101 |
3 |
21 |
182 |
24 |
55 |
|
Sparge |
93 |
3 |
21 |
183 |
24 |
30 |
|
Final |
128 |
4 |
28 |
240 |
32 |
58 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 5.200 G
Percent RO / Distlled: 0 %
Water Used: 5.200 G
Mash Water Adjustments
Calcium Chloride: 6.2 g
Pickling Lime: 0.3 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G
Sparge Water Adjustments
Calcium Chloride: 4.8 g
Notes
Mash 150f 60 mins
2 weeks 65
Diacetyl rest at 70f
5/8/17 250mL w/ 25g DME WLP004 starter
5/10/17 normal 3V brewday. hit all numbers. no issues although over cooled a bit to 62F and raised to 65F over 24 hours.
5/11/17 1/4″ kreusen and slow steady bubbling
5/12/17 strong steady bubbling. kreusen dropping.
5/13/17 kreusen dropped. ~3 sec.
5/15/17 no bubbling
5/24/17 racked to keg. FG 1.012. really nice beer! clean. no issues. good clarity. set @ 8psi @35F
6/3/17. still not fully carbed. should start with high overnight psi next time. upped to 10psi to get carb right and then bottle.
I really like how this beer turned out. side by side very similar to guinness even though not on nitro.