Dry Irish Stout Recipe

[juzz1981]

Hey there,

Can anyone add any amendments or comments to this recipe before I give it a crack, was going to put this one on yesterday but got sidetracked

Have made the "three shades of stout" and liked that... I assume this would be something similar?

Might even change the hop additions to single @ 60min ??

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Juzz's Dry Irish Stout
Brewer: Justin
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste:

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.95 L
Estimated OG: 1.048 SG
Estimated Color: 52.9 EBC
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.25 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 65.66 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 10.10 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 10.10 %
0.40 kg JW Roasted Barley (591.0 EBC) Grain 8.08 %
0.30 kg JW Chocolate Malt (492.5 EBC) Grain 6.06 %
60.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 30.0 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 3.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 4.95 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.91 L of water at 74.4 C 67.8 C


Thanks all in advance

 

[WarmBeer]

With 500gm of flaked oats it's going to be more an Oatmeal Stout than a Dry Stout.

If you want to make a more "to style" dry stout, drop the oats and wheat to drop the sweetness, and lose the flavour hops.

If you want to make a tasty, tasty stout, stick with what you've got...

 

[drsmurto]

Drop the wheat and it will be a nice stout, more of an oatmeak stout as WB suggests.

If you liked the 3 shades of stout give the 4 shades a crack, it's just as good.

 

[juzz1981]

Drop the wheat and it will be a nice stout, more of an oatmeak stout as WB suggests.

If you liked the 3 shades of stout give the 4 shades a crack, it's just as good.

What about this then?


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Juzz's Dry Irish Stout
Brewer: Justin
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0) Having recently made an Irish Dry with the Standard 80% Pale, 10% FB & RB. I found it was OK but had a bit of a yawn factor. 3 Shades derives from the use of Brown Malt, Pale Choc and Roast Barley. Early tastings racking to the kegs was good! Nice roast

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.95 L
Estimated OG: 1.051 SG
Estimated Color: 53.2 EBC
Estimated IBU: 32.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 84.91 %
0.40 kg JW Roasted Barley (591.0 EBC) Grain 7.55 %
0.30 kg JW Chocolate Malt (492.5 EBC) Grain 5.66 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 1.89 %
67.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 32.5 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5.30 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 13.82 L of water at 74.4 C 67.8 C

 

[Tony]

For a good Dry stout......... the best word to use is "SIMPLE"

Instead of using oats...... get some flaked barley........ its the go in a dry irish stout!

Use about 10% in the grist

GU:BU of about 0.9. To work it out take your gravity units and multiply by 0.9

1.040 will need 36 IBU.

and last of all....... dont add any late hops. Use a single 45 min bittering addition only, and that will leave some hop character in the beer. Its all about the roast!

Try this:

dry stout

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.55
Anticipated OG: 1.045 Plato: 11.19
Anticipated EBC: 56.0
Anticipated IBU: 40.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.3 3.70 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
11.0 0.50 kg. TF Flaked Barley UK 1.034 0
5.5 0.25 kg. TF Roasted Barley UK 1.033 1300
2.2 0.10 kg. TF Pale Chocolate Malt UK 1.033 550

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44.00 g. Wye Challenger Pellet 7.90 40.4 45 min.


Yeast
-----

White Labs WLP004 Irish Stout

 

[juzz1981]

For a good Dry stout......... the best word to use is "SIMPLE"

Instead of using oats...... get some flaked barley........ its the go in a dry irish stout!

Use about 10% in the grist

GU:BU of about 0.9. To work it out take your gravity units and multiply by 0.9

1.040 will need 36 IBU.

and last of all....... dont add any late hops. Use a single 45 min bittering addition only, and that will leave some hop character in the beer. Its all about the roast!

Try this:

dry stout

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.55
Anticipated OG: 1.045 Plato: 11.19
Anticipated EBC: 56.0
Anticipated IBU: 40.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.3 3.70 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
11.0 0.50 kg. TF Flaked Barley UK 1.034 0
5.5 0.25 kg. TF Roasted Barley UK 1.033 1300
2.2 0.10 kg. TF Pale Chocolate Malt UK 1.033 550

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44.00 g. Wye Challenger Pellet 7.90 40.4 45 min.


Yeast
-----

White Labs WLP004 Irish Stout

Hmmm, thanks for the advice, the reason i was using the oats was because I dont have any flaked Barley?

I thought this might have been an OK sub?

 

[Tony]

im no expert on brewing with oats..... never used them, but i think they are used in a stout to give a rich chewy texture to the beer. Perhaps someone else can help more with the oats thing.

I know Flaked barley is used as it lends a dryer finish to the beer and really REALLY helps with head retention. Its unmalted and geletanised. It adds body, but not in a chewy way....... more of a smoothness.

I use it im my dry stouts because i usually keep the alc down around the 4% mark and without the flaked barley.... they are a bit thin. Goes great in a Mild as well.

It is a "dry" irish stout your after.

If you dont have any..... its only 2 min of clicking and it will turn up at your door before you know it gotta love the Internet!

 

[Ducatiboy stu]

try this

http://www.aussiehomebrewer.com/forum/inde...&recipe=302

 

[drsmurto]

Hmmm, thanks for the advice, the reason i was using the oats was because I dont have any flaked Barley?

I thought this might have been an OK sub?

I've got the 3 shades on tap at the moment with flaked oats instead of flaked barley. Still has an impressive head and all the characteristics of a dry stout.

I tend to go bigger - OG 1.050 and IBU 45 so spot on with Tonys 0.9 BU:GU suggestion.

 

[juzz1981]

I've got the 3 shades on tap at the moment with flaked oats instead of flaked barley. Still has an impressive head and all the characteristics of a dry stout.

I tend to go bigger - OG 1.050 and IBU 45 so spot on with Tonys 0.9 BU:GU suggestion.

Thanks for all the help guys,

Cheers Smurto, I have used the oats so will see how it pans out.. thanks