Dry Irish Stout Mark II

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

Grains & Extracts

Name Amount Notes
Maris Otter Malt 3.5 kg
Flaked Barley 1.3 kg
Roasted Barley 0.6 kg

Hops

Name Amount Alpha Acid % AAU Time Notes
Green Bullet 0.037 kg 12.1% 0.4477 40

Adjuncts

Name Type Use Amount Time Notes
Lactic Acid Other Secondary 0 kg 0

Yeasts

Name Amount Notes
Safale US-05

Mash Steps

Name Step Type Step Time Temperature
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%
 

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