Batch #2: Irish Stout
This is an older version of the Northern Brewer Irish
Dry Stout all-grain kit. As stouts go, it doesn't
get any simpler than this. A great stout for purists,
it uses only roasted barley for its blackness. Caramel
and chocolate malts need not apply!
Recipe
Grain Bill
- 7 lbs. Fawcett Maris Otter
- 1 lb. Fawcett Roasted Barley
- 2 lb. Flaked Barley
Hops
2 oz. East Kent Goldings leaf hops (5%AA) @60 min.
Yeast
Wyeast 1084 Irish Ale smack pack, with a 2.5 qt starter
Mash
Single infusion mash, 60 minutes @ 150F
Vitals
- OG: 1.054
- FG: 1.017
- Calculated IBU: 41
- Carbonation: primed with 2.4oz corn sugar
Timeline
Brew day: September 1st, 2002
- 9:00 am: Start heating water.
- 10:10 am: Mash-in @150F
- 11:15 am: Begin sparge.
- 12:15 pm: End sparge, final runnings very astringent.
- 12:50 pm: Boiling wimpily.
- 1:00 pm: Boiling a little less wimpily.
- 1:20 pm: Add hops.
- 2:20 pm: Begin chilling.
- 3:00 pm: Chilled and racked to fermenter.
- 3:42 pm: Pitched yeast @77-78F.
Racked to secondary September 8, SG 1.018
Bottled Oct 3, yielding two 22-oz cases and five extra 12-oz bottles.
Tasting notes
10/21/2002
Good, one-dimensional dry stout. The roasted barley
dominates the flavor, and the hops keep the underlying
malt from being perceived as sweet. The flaked
barley gives a smooth, creamy mouthfeel, and even a
bit of a "cascade" if you pour it roughly enough.
The carbonation level is just a touch too low.
This one deserves to be served on draft, perhaps in
a lower-gravity incarnation, like 1.040-1.045.
The beer tastes a little too acidic at cellar
temperatures. Perhaps this is due to the roasted
barley and soft water. Another experiment for next
time would be adding chalk to the mash, to lower the
acidity. This might make the result a bit smoother.
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