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Irish Stout

PostPosted: Tue Jul 21, 2015 22:22
by NickW
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.

Re: Irish Stout

PostPosted: Wed Jul 22, 2015 10:43
by GrahamT
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.

Re: Irish Stout

PostPosted: Wed Jul 22, 2015 10:46
by NickW
I believe black and roasted can be used interchangeably but they do contribute slightly different things to the brew

Re: Irish Stout

PostPosted: Wed Jul 22, 2015 10:47
by NickW
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

Re: Irish Stout

PostPosted: Wed Jul 22, 2015 11:00
by Kyle_T
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.

Re: Irish Stout

PostPosted: Wed Jul 22, 2015 13:38
by Dennis King
Much prefer roast barley to black malt.

Re: Irish Stout

PostPosted: Wed Jul 22, 2015 16:56
by GrahamT
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.

Re: Irish Stout

PostPosted: Wed Jul 22, 2015 17:20
by robwalker
Black Malt won't colour the head too, so good for avoiding tan coloured heads on lighter beers when colouring.