- An attempt at a modern Irish dry stout, similar to Guinness. Brewed on the Winter Solstice.
Recipe (for 5 gallons final volume)
|1.0||pound||(10%)||Black Roasted Barley|
|1.25||ounces||Horizon pellet hops, 10.0% AA (60 minutes)|
- White Labs WLP023 Burton Ale Yeast, pitched at 68°F
- Starter: 500 ml 1.030 canned wort, started 2 days earlier
- Water Wagon water
- 13.5 gallons mash water treated with:
- Left open 4 days.
- 2.5 grams Epsom Salts.
- 7.0 grams Canning Salt.
- 1 ml 88% lactic acid (added to mash).
- 4.5 gallons sparge water treated with:
- 4 ml 88% lactic acid (added to 4.5 gallons sparge water).
- 13 quarts water @ 171°F, grist ratio of 1.3 quarts:pound @ 156°F (Held 90 minutes), Cooled with lid off to 154 F
- 21 quarts water @ 179°F, drain
- Boiled 7.0 gallons for 75 minutes to yield 5.5 gallons wort
- Lost 2 quarts when burner almost tipped over (melted a hole in the snowpack)
- Primary: glass, 7 days, 65°F
- Secondary: glass, 20 days, 58°F, Added 2 quarts boiled, cooled water to make up missing volume
- Bottled with 80 grams dextrose, Innoculated beer with 50 mL wort from Scotch Ale (Wyeast 1728, actively fermenting)
- Conditioned for 4 weeks
- Ready to drink on 7-Feb-2004
|Starting Gravity: 1.047||Final Gravity: 1.010|
|Original Extract: 11.7°plato||Apparent Extract: 2.5°plato|
|Real Extract: 4.23°plato|
|Alcohol: 5.2% by volume||(4.0% by weight)|
|Apparent Attenuation: 78.7%||Mash Efficiency: 72%|
|Bitterness: 40 IBU||Color: 50 SRM|
|BU:SG: 0.85||BV: 1.94|
- An excellent Irish Dry Stout -- roasted bitterness, great creamy head, dry finish. Burton Ale Yeast really adds to the flavor profile of this batch.
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