Dry Irish Stout - New Recipe - Opinions Pls:)

[BeerSwiller]

Hi All,

Just about to make another stout and instead of the usual 70% Pale 20% FB 10% RB I thought about giving this a shot.
Any advise or adjustments would be great as this is only a rough idea.

(I have what i think is flaked wheat so thought id better try and use it up, looks very similar to FB though) <_<




BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dry Irish Stout
Brewer: Justin
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.98 L
Estimated OG: 1.048 SG
Estimated Color: 25.8 SRM
Estimated IBU: 44.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.76 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 76.56 %
0.50 kg Wheat, Flaked (1.6 SRM) Grain 10.19 %
0.45 kg JW Roasted Barley (300.0 SRM) Grain 9.17 %
0.10 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.04 %
0.10 kg JW Chocolate Malt (250.0 SRM) Grain 2.04 %
83.34 gm Goldings, East Kent [5.00 %] (60 min) Hops 44.7 IBU
0.48 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 4.91 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.79 L of water at 74.4 C 67.8 C


Notes:
------


-------------------------------------------------------------------------------------

 

[BeerSwiller]

Hi All,

Just about to make another stout and instead of the usual 70% Pale 20% FB 10% RB I thought about giving this a shot.
Any advise or adjustments would be great as this is only a rough idea.

(I have what i think is flaked wheat so thought id better try and use it up, looks very similar to FB though) <_<




BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dry Irish Stout
Brewer: Justin
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.98 L
Estimated OG: 1.048 SG
Estimated Color: 25.8 SRM
Estimated IBU: 44.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.76 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 76.56 %
0.50 kg Wheat, Flaked (1.6 SRM) Grain 10.19 %
0.45 kg JW Roasted Barley (300.0 SRM) Grain 9.17 %
0.10 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.04 %
0.10 kg JW Chocolate Malt (250.0 SRM) Grain 2.04 %
83.34 gm Goldings, East Kent [5.00 %] (60 min) Hops 44.7 IBU
0.48 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 4.91 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.79 L of water at 74.4 C 67.8 C


Notes:
------


-------------------------------------------------------------------------------------

Anyone pls??

 

[razz]

What didn't you like about the original recipe Beerswiller?

 

[BeerSwiller]

What didn't you like about the original recipe Beerswiller?

Well, because I dont have a nitro system, it just seemed a little thin, so i thought this might be ok, using a little crystal and chocolate..

Im definitely welcome to suggestions, I have the HLT warming up now so if i could get any amendments ASAP that would be great

 

[razz]

Leave out the crystal malt, not needed in a dry stout. Sub out the flaked wheat for rolled oats from the supermarket, the oats will give you the creaminess, the f/wheat won't. Chocolate will be fine, perhaps add a touch more to get the colour darker. If you can get a slightly less attenuative ale yeast instead of US05, say Irish ale, that will leave a bit more body in the finished ale.

 

[BeerSwiller]

Leave out the crystal malt, not needed in a dry stout. Sub out the flaked wheat for rolled oats from the supermarket, the oats will give you the creaminess, the f/wheat won't. Chocolate will be fine, perhaps add a touch more to get the colour darker. If you can get a slightly less attenuative ale yeast instead of US05, say Irish ale, that will leave a bit more body in the finished ale.

Hi Razz,

Thanks for the help,

Thinking what if i change;

chocolate to 150g
f/wheat to oats
delete the crystal

and mash at a full body mash, 70c

I have only 1056 yeast and coopers recultured yeast here mate, otherwise an irish ale would probably be a good idea

sound ok?

 

[razz]

Don't change the mash temp BS, 67 will be good enough for medium body or if you really want to mash that high do it for sixty minutes. I just did a robust porter with a 30 mins @ 63 degrees and 20 mins @ 72 degrees schedule. If you are not sure of what the flaked grain is trott down to the home brew store and get someone to taste it.

 

[BeerSwiller]

Thanks heaps for your help Razz,

I just grabbed some rolled oats and they definitely have a silky creaminess to them, i would bet what the other stuff is flaked wheat.

I will mash at 67c and see how I go..

Thanks again

 

[razz]

:super:

 

[manticle]

It would be hard to get a dry stout with a single infusion mash temp of 69.

If you can manage it, mash at 62/63 for 10 minutes, then bump up to 67/68 for the remainder.