Dry Irish Stout

Brewed in Brew Zone at Marchfest 2020. Grain crush looked very coarse but didn’t inspect closely until had mashed in and wet the grains, so it was hard to tell exactly how bad it was. But efficiency was unusually poor. OG came out at 1.040 instead of target 1.043. (I had measured it at 1.051 but that was a false reading obtained from the bottom of the boil kettle after transferring the out wort. Then added 2 litres water to dilute – not a great move in hindsight). So I think I’m looking at ending up less than 4% ABV. Effect of lower gravity on bitterness will be to increase IBUs. Could end up more bitter than desirable.

Style Information

Name: Dry Stout
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Maris Otter Malt 3.4 kg
Flaked Barley 1.3 kg
Roasted Barley 0.6 kg

Hops

Name Amount Alpha Acid % AAU Time Notes
East Kent Golding 0.12093 kg 4.5% 0.544185 30

Adjuncts

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

Yeasts

Name Amount Notes
nottingham

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 45 67 C

Boil

Amount: 27.3 liters
Water Description:
Time: 30 minutes
Target Batch Size: 26 liters

Profile

Estimated OG: 1.043
Estimated FG: 1.011
Estimated ABV: 4.18%
 
Actual OG: 1.040
Actual FG: 1.012
Actual ABV: 3.66%
 

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