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Jimboley

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Jimbo's Xmas Dry Stout

Stout - Irish Dry Stout
Partial
* * * * * 1 Votes

Brewer's Notes

This isn’t your typical Partial.... Sounds complicated but it's not. It's a slow lazy process which requires little more thought or effort compared to any other brew. You do need to have a good water filter though.

Mash#1
2kg Roasted Barley
700g Chocolate
500g Heritage Crystal (listed as "JWM Dark Crystal")

BIAB
Mash overnight in the fridge -8L (2 level tsp Calcium Carbonate added to water)
Sparge with 5L @ 40C
Passed wort cold thru 2x muslin bags.


Mash#2
1.5kg Aromatic malt (listed as "Hoepfner Melanoidin")
500g Ale
200g Heritage Crystal (listed as "Hoepfner Caramel Malt Dark")
200g Carapils

BIAB
Mash @ 68C for 1hour- 6L (1/8 teaspoon Calcium Chloride added to water)
Batch sparge with 3L @ 72C (1/8 teaspoon citric acid added to water)
Add 2tsp Yeast Nutrient (not DAP) mixed with 1L cold water

Boiled for 30mins uncovered
Start preheating Mash #1
Add 30g Syrian Goldings -50 mins
Add Mash #1 - 20 mins
Add 1x Whirlfloc Tablet in 500mL Hot water - 10 mins
Add 30g Syrian Goldings - 5 mins
Add 1.5kg Morgan’s Caramalt LME - 5 min (listed as "Generic LME - Dark")
Add 1.5kg Coopers LLME - 5 min
Flame out-Covered for 5 mins then Add 1.7kg Morgan’s AU Draught (listed as "Muntons LME - Light" & "POR @ 60mins")
Covered & Chilled in cold Bain Marie

Tipped into a 60L fermenter with 36L of COLD water- made it up to 56.5L total
Dry pitched with 11.5g Safale S04 & 10g Mauri 514 @ 22C

Fermented at 21-22C for 2 weeks
Kegged. Aged for 2 months, drunk in 10 days or was that drunk for 10 days…
I cant remember

Forget the IBU's on this. There is plenty of bitterness from the dark grains.
Also I'm sure the OG & FG was a lot higher (OG:1060 - FG:1023)

Malt & Fermentables

% KG Fermentable
2 kg JWM Roast Barley
1.5 kg Hoepfner Melanoidin
0.7 kg JWM Chocolate Malt
0.5 kg JWM Dark Crystal
0.5 kg BB Ale Malt
0.2 kg Hoepfner Caramel Malt Dark
0.2 kg Weyermann Carapils(Carafoam)
1.7 kg Muntons LME - Light
1.5 kg Generic LME - Dark
1.5 kg Coopers LME - Light

Hops

Time Grams Variety Form AA
30 g Styrian Goldings (Pellet, 5.4AA%, 50mins)
30 g Styrian Goldings (Pellet, 5.4AA%, 5mins)
20 g Pride of Ringwood (Pellet, 9.0AA%, 60mins)

Misc

2 tsp Yeast Nutrient
1 tablet Whirfloc
55L Batch Size

Brew Details

  • Original Gravity 1.051 (calc)
  • Final Gravity 1.016 (calc)
  • Bitterness 16.9 IBU
  • Efficiency 80%
  • Alcohol 4.53%
  • Colour 140 EBC

Fermentation

  • Primary 14 days
  • Conditioning 12 days
 
Nice one, James. Seriously, this was one of the nicest stouts I have tried.
 
If you enjoy coopers BES then you will enjoy this recipe
 
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