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Old 01-08-2009, 04:30 PM   #1
dangerbrew
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Default Extract - "Boondock" Irish Stout

Recipe Type: Extract
Yeast: Munton's Gold
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: n/a
Final Gravity: n/a
IBU: n/a
Boiling Time (Minutes): 60
Color: Black
Primary Fermentation (# of Days & Temp): 7 days, 65 degrees
Secondary Fermentation (# of Days & Temp): 14 days, 60 degrees
Tasting Notes: Very full bodied stout with slight coffee flavor - great taste and smooth texture

Grains:
0.5 lbs. Caramel/Crystal Malt 80L
2.0 lbs. (Black) Roasted Barley 300 SRM
0.33 lbs. Flaked Barley 1.7 SRM

Extract:
4 lbs. Pale (Medium) Liquid Extract
1.75 lbs. Light DRY Extract

Hops:
1 oz. Target (Beginning)
1 oz. East Kent Goldings (Finishing)

Yeast:
Munton's Gold

Bring 4.5 quarts of water to just shy of a boil
Cut heat, add all grains and steep for 50 minutes
Add water to sparge and stir in malt extracts
return to boil and add beginning hops for 1 hour
40 minutes into the boil, add Goldings hops, stirring every once in a while
remove from heat, strain out hops, add to fermenter and add cold water
cool wort to 70 degrees and pitch yeast.

bottling: stir in 3/4 cup of corn sugar to boiling water and dissolve. add to beer before bottling.

primary fermentation for 1 week at 65 degrees
condition in bottles for 2 weeks at 60 degrees

I'm pretty sure this is as close to the actual recipe as I could get. The dark barley amount might be a little off, but its definitely very close.

Friends tell me its the best thing I've ever brewed, and some say its one of the best stouts they've ever had, so I'm very encouraged. It's "like" Guinness in some respects, but still very unique in its overall taste. - Very similar body, head, and texture for example.

Planning to brew again soon!

"And Shepherds we shall be, For thee my lord for thee, power hath descended forth from thy hand that our feet may swiftly carry out thy command. And we shall flow a river forth to thee, and teeming with souls shall it ever be. In Nomini Patri, et fili, et spiritus sancti."

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Old 01-08-2009, 05:13 PM   #2
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Rent this:
Overnight (2003)

...it's quite an eye opener

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Old 01-08-2009, 11:58 PM   #3
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definitely looking forward to this:
Boondock Saints 2 Production Diaries

finally... i hope its good.

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Old 01-23-2009, 05:03 PM   #4
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A second Boon Dock Saints?

Wtf

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Old 01-24-2009, 01:18 AM   #5
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I am brewing this recipe tomorrow.

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Old 01-24-2009, 01:55 AM   #6
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I'm curious as to how this is. My friend and I are going to brew an Irish Stout real soon. Looking at something to try first, then experiment with our own ideas after.


Also, The Boondock Saints is awesome. #2 better not suck. Hopefully it's as good if not better than the first.

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Old 01-25-2009, 03:41 AM   #7
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That's a hefty roasted barley addition. This one's gonna have some backbone for sure. For stouts, I've had good luck with Whitbread. 1099 from Wyeast in liquid, and S-04 from SafAle in dry. Never used Muttons, but you know what they say, if it ain't broke...

A good trick is using a "Candy Thermometer" available in pretty much any grocery store. Throw the grains (in grain bag) in the cold water and bring your temp to about 150-160*F. Let 'em steep for 30 minutes once the temperature is reached, then remove and sparge with 1-2 quarts hot water (don't squeeze). (Important to remove them before the boil.) This makes it so the recipe is more "repeatable," although there is of course a lot to be said for simplicity.

There are merits to extending the primary time to 3 weeks, so that the yeast can "clean up" after themselves and guarantee a full and clean fermentation. I've seen some benefits from letting the bottle conditioning go for 3 to even 8 weeks (first 3 @ room temp, remaining time at cellar temp), especially for a darker beer. 1-2 weeks in the fridge before sampling also seems to provide some tasteable improvement, by letting sediment settle out.

Just some tips from experience, not trying to be one of those forum Know-It-Alls

I'll probably try something like this down the line. Thanks for posting it.

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Last edited by Pelikan; 01-25-2009 at 04:23 AM.
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Old 01-25-2009, 05:52 AM   #8
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Quote:
Originally Posted by Pelikan View Post
That's a hefty roasted barley addition. This one's gonna have some backbone for sure.
Thats what I was thinking as well, I thought that the average stout should be around 1/2 to 1 pound of roasted barley, but then I thought what the hell, the worst thing that could happen is I would make beer

So, I threw caution to the wind and gave this recipe a try tonight. Let me tell you I had my share of issues, not recipe related but my head up my backside kind of issues. In the end, I still think I made beer

I came in at 1.046 OG.

I plan to keg and force carb. I'll post my results in the end....
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sticks when they've invented the lighter?


Last edited by Ceedubya; 01-25-2009 at 06:57 AM.
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Old 01-27-2009, 10:10 PM   #9
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Anyone else tasted a finished product of this? Honestly, it's top of my to-do list, as it just sounds amazing.

Plus, you know, Boondock Saints. That's at least +3 cool points right there, minimum.

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 01-27-2009, 10:50 PM   #10
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Man, I can't wait to try mine. The thing took off like a rocket! I had a healthy ferment within 8 hours, and blowoff by that afternoon

I will report back in a few weeks with the results, as I plan to keg this one.

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