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Dry Irish Stout

Specifics

Style:

Category:	Stout
Number:	13A

A very dark, roasty, bitter, creamy ale.

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout.

OG Range

FG Range

ABV Range

Color Range

Brew Date:	November 06, 2011
Yield:	13.5 gallons

Batch No:	43
OG:	1.044
Reading 1:	1.012 (7 days)
Reading 2:	1.08 (20 days)

General Information

Method:	All Grain

Method:

All Grain

Had a horrible time lautering as I didn't include any rice hulls to the mash.

Split the batch into three fermenters, two were pitched with 1084 Irish Ale yeast, and one with US-05 slurry from a previous batch.

I'm contemplating also pitching US-05 into one of the 1084 batches two-thirds into the fermentation to further dry it out.

I'm going to experiment adding 10 mls per 5 gallons of lactic acid to one of the batches to emulate the soured beer addition Guinness reportedly employs.

**Added 5mls of lactic acid to one of the kegs to start, not sure I like what it added to the batch although I perceive the bitterness being too high. Hopefully this gets better with time.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

7.00 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

70% of grist

2.00 pounds

Flaked Barley

Color (L):	1.5 °L
Info/Use:	Helps head retention, imparts creamy smoothness. For porters and stouts.

20% of grist

1.00 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

10% of grist

0.00 pounds

Rice Hulls

Color (L):	1 °L
Info/Use:	Used as a filtering bed after mashing.

0% of grist

10.00 pounds

Total Grain Weight

100% of grist

Hops

1.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

14.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

14.4 AAUs

2.66 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

12 AAUs

3.66 ounces

Total Hop Weight

26.4 AAUs

Yeast

Wyeast Wyeast #1084 Irish Ale Yeast — Liquid — 2 liter yeast starter

Procedure

Mash Schedule 120 for 15 minutes 150° F for 60 minutes 170° F mash out

Mash Schedule

120 for 15 minutes
150° F for 60 minutes
170° F mash out

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