A second attempt at a Guinness style Dry Irish Stout. The one I brewed at Marchfest went down well and fast so I just had to do another one to refill the keg. Pretty much the same recipe as the Marchfest one apart from an extra 100g of base malt, but I crushed the grains again myself to get better efficiency from the mash. It made a big difference in the extraction and I came out with a gravity of 1.050 compared to 1.040 on the Marchfest one. So the beer came out stronger than planned at 4.85% ABV whereas the other one was weaker than planned (around 4.0% ABV). Another tweak was to cut down on the amount of lactic acid – I went with 2ml instead of 4ml. Still could taste it it so I think I would reduce even further next time for an even more subtle lactic bite.
Style Information
Name:
Dry Stout
Recipe Type:
All Grain
Category:
Dry Irish Stout
Grains & Extracts
| Maris Otter Malt |
3.5 kg |
|
| Flaked Barley |
1.3 kg |
|
| Roasted Barley |
0.6 kg |
|
Hops
| Green Bullet |
0.037 kg |
12.1% |
0.4477 |
40 |
|
Adjuncts
| Lactic Acid |
Other |
Secondary |
2ml |
0 |
added at kegging |
Yeasts
Mash Steps
| Saccharification Rest |
Infusion |
45 |
67 C |
Boil
Amount:
26.25 liters
Water Description:
Time:
30 minutes
Target Batch Size:
25 liters
Profile
Estimated OG:
1.045
Estimated FG:
1.011
Estimated ABV:
4.45%
Actual OG:
1.050
Actual FG:
1.013
Actual ABV:
4.85%
Tasting notes
Happy with this one, a good Guinness style stout. I think I got the hint of lactic sourness just right this time. Plan to do this one again.
