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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > St Patty's Dry Stout
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Old 01-13-2009, 06:50 PM   #1
ChefMichael01
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Default St Patty's Dry Stout

As many others are, I'm going to brew a St Patty's Dry Stout coming up here soon and wanted to get some feedback on my recipe before doing so. Would appreciate any input of others as this will be my first stout.
---
Type: Partial Mash
Date: 1/24/2009
Batch Size: 5.00 gal
Brewer: Michael Schott
Boil Size: 2.43 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 lb Light Dry Extract (8.0 SRM) Dry Extract 45.71 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 22.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 11.43 %
1.00 lb Roasted Barley (300.0 SRM) Grain 11.43 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.71 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.86 %
0.75 oz Chinook [13.00 %] (60 min) Hops 18.0 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.75 % Actual Alcohol by Vol: 0.65 %
Bitterness: 30.3 IBU Calories: 43 cal/pint
Est Color: 34.4 SRM Color: Color

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Primary 1 - American Pale Ale
Primary 2 - Munich/Northern Brewer SMaSH
Primary 3 - (empty)
Primary 4 - (empty)
Bottle Conditioning - Apfelwein; AHS Shiner Bock Clone
Consuming - Keep Austin UnCommon (steam beer); Spiced Pumpkin Ale; Spiced Christmas Ale; BM's SWMBO Slayer; Irish Red Ale; St Patty's Dry Stout; Ancho Chili Porter
Up to Bat - Caramel Cream Ale; BBS Harold is Weisen; IPA; Summer Citrus Weisen; [Munich/??] SMaSH
Discarded (sad, I know) AHS Lemongrass Wheat Ale
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Old 01-13-2009, 07:57 PM   #2
bbrim
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I would drop the Crystal malt, it will leave a bit more residual sweetness than you want in a dry stout. Save the Crystal for a sweet stout. With an OG of 1.058 you're going to be looking for around 45 IBU, so I would up the bittering hops a bit and I think you are right to stay away from the flavor hops.

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Old 01-13-2009, 08:07 PM   #3
bump8628
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I agree, drop the Crystal (at least don't use more than .25 lbs) and up the IBU's to 35-45. 1.058 is a bit high for a classic Irish dry. I would shoot for something that is going to give you an ABV of 4.4-4.8%. Also, I'm not sure if Chinook would be a good choice for a dry stout. I would stick to something more traditional like Fuggles or Kent Goldings if you're looking for a traditional dry stout.

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Old 01-14-2009, 02:34 PM   #4
ChefMichael01
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Thanks guys, I'm going to remove the Crystal and upped the Chinook to 1oz @ 60 to give me an IBU to 42.2 (doing a late extract addition if I didn't mention that earlier). I know its not a completely traditional stout with the higher ABV but wanted a bit more than the standard.

__________________
Primary 1 - American Pale Ale
Primary 2 - Munich/Northern Brewer SMaSH
Primary 3 - (empty)
Primary 4 - (empty)
Bottle Conditioning - Apfelwein; AHS Shiner Bock Clone
Consuming - Keep Austin UnCommon (steam beer); Spiced Pumpkin Ale; Spiced Christmas Ale; BM's SWMBO Slayer; Irish Red Ale; St Patty's Dry Stout; Ancho Chili Porter
Up to Bat - Caramel Cream Ale; BBS Harold is Weisen; IPA; Summer Citrus Weisen; [Munich/??] SMaSH
Discarded (sad, I know) AHS Lemongrass Wheat Ale
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Old 01-14-2009, 07:10 PM   #5
bbrim
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The alcohol level will be fine, you've selected a very nice amount of roasted malts. The flaked barley should also be a very nice touch. You'll have to let us know how it turns out!

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