Irish Stout

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Irish Stout

Postby NickW » Tue Jul 21, 2015 22:22

I've brewed this only once before and mashed at 64c. It finished at 1.008 and was perfectly in line for the style and placed 3rd in the home brew festival competition. I was very pleased with it but found it a touch dryer than I wanted. So I've done it again and mashed at 67c with an FG of 1.012. And for my tastes it's actually noticeably improved! This is with it only being kegged for less than 5 days.

I thought I'd post the recipe if anyone wants to try it as I'm over the moon. It's such a simple recipe and something good to build on. The hops are probably interchangeable with most British varieties to around 40 IBU .

AG#31 Clubber Lang Stout

Recipe specifics:

Style: Irish Stout
Batch size: 23.0 l
Boil volume: 27.0 l
OG: 1.045
FG: 1.012
Bitterness (IBU): 39.0
Color (SRM): 33.9
ABV: 4.5%

Grain/Sugars:

3.50 kg Maris Otter Malt, 70.0%
1.00 kg Barley, Flaked, 20.0%
0.50 kg Roasted Barley, 10.0%

Hops:

50.00 g Challenger (AA 7.3%, Whole) 90 min, 39.0 IBU

Yeast/Misc:

WLP004 Irish Ale yeast, 1.0 unit(s), Yeast
Mash at 67c for 90 mins. Boil for 90 mins.

Asda smart price water to 2.5l to grain ratio should provide a 5.4 mash ph. I do add around half a tsp of calcium chloride and half a tsp of bicarb straight into the boil.
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Re: Irish Stout

Postby GrahamT » Wed Jul 22, 2015 10:43

Sounds great. I like a simple recipe, as I often look at dark beer grain bills and wonder how on earth I will know where the flavours produced will have come from. I'd assumed there'd always be some black malt in a stout - I haven't made one yet.

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Re: Irish Stout

Postby NickW » Wed Jul 22, 2015 10:46

I believe black and roasted can be used interchangeably but they do contribute slightly different things to the brew
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Re: Irish Stout

Postby NickW » Wed Jul 22, 2015 10:47

I believe roasted barley does have some more fermentablity and is apparently a touch sweeter. Although I can't say anything for black malt as I've never used it
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Re: Irish Stout

Postby Kyle_T » Wed Jul 22, 2015 11:00

Black Malt is commonly substituted by Roasted Barley as they are near identical in colour but the RB gives a better flavour and less harshness.

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Re: Irish Stout

Postby Dennis King » Wed Jul 22, 2015 13:38

Much prefer roast barley to black malt.
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Re: Irish Stout

Postby GrahamT » Wed Jul 22, 2015 16:56

I've noticed that StevieDS's Event Horizon RIS (listed in our recipe section too) that I was lucky enough to try recently avoids black malt as well, though it has plenty of chocolate along with the roast barley. That really was a cracking brew - one of the top 5 beers I've tasted this year full stop (and there have been a few!). I think a stout is definitely on the cards for me, though I have 3 other brews to get through first. Lots of inspiration here.

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Re: Irish Stout

Postby robwalker » Wed Jul 22, 2015 17:20

Black Malt won't colour the head too, so good for avoiding tan coloured heads on lighter beers when colouring.
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