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-   -   Brad's Dry Stout (http://www.homebrewtalk.com/f68/brads-dry-stout-35898/)

bradsul 08-08-2007 11:40 PM

Brad's Dry Stout
 
This is my house beer. It normally comes out to 3.8-4% alcohol which for me is a nice session beer. It has definite roasted character which I also like, I think it is similar to what Guinness USED to be.

I find it turns out the best with WLP007 (Dry English Ale) over WLP004 (Irish Ale). I must admit I only made it with WLP004 for quite a few batches - but it is much drier if you use WLP007.

Recipe Efficiency: 75%

Grain
3.00 kg. Pale Malt(2-row), 1.036
1.20 kg. Flaked Barley, 1.032
0.50 kg. Roasted Barley, 1.028

Hops
70.00 g. Goldings - E.K., Pellet, 4.75%, 60 min.

Extras
1.00 Irish Moss, 15 Min.

Mash
Ratio: 2.3L/KG
Sacc. Rest: 150F @ 60 min.
Mash Out: 168F @ 10 min.
Sparge: 170F @ 45 min.

Carbonation
carbonate to 2.2 volumes

http://www.homebrewtalk.com/gallery/..._dry_stout.jpg

rod 08-08-2007 11:58 PM

looks really great!!

brewitnow 08-09-2007 01:02 PM

Thanks! That looks great and good head on it, too. I look forward to making this once I knock out a couple "warm weather" beers. It's sweltering here in Washington, DC. Nasty stuff. Appreciate your sharing, and once I make this, I'll let you know how it turns out. I'll be batch sparging, so may not get quite the same results, but should be good. ---Steve

bradsul 08-09-2007 02:14 PM

I have to batch sparge in the winter, don't worry it turns out great regardless of the method you use.

Blender 02-06-2008 05:06 PM

This is the first stout I have made and my first kegged brew. I am not a great fan of stouts but this simple brew is real nice and is getting better each week I have been hitting it. I have to learn some patience with the kegs. :)

bradsul 02-06-2008 05:33 PM

I'm glad you enjoy it! It is a staple of my kegerator (and bottles before that).

I should get around to amending the recipe, I've found Nottingham is by far the best yeast I've used in this recipe (indeed it's all I use in this recipe now).
:mug:

Blender 02-06-2008 05:47 PM

I used Nottingham because I have been using dry yeasts as of late but maybe next time I might try WLP 002 as I like that yeast. My pours look just like the one you posted and the head gets thicker with lovely tiny bubbles.

the_bird 02-06-2008 05:52 PM

Something like this is on the agenda for the weekend. Roasted barley and flaked barley should be waiting for me. I think I'm using Fuggles, though, I've got a crapload of them, and it'll probably be either Notty, US-05, or S-04.

bradsul 02-06-2008 05:54 PM

I'm an admitted EKG-aholic, but this seems to turn out the same regardless of the hops. I usually make it with galena now to save some money on the batch.

the_bird 02-06-2008 05:57 PM

What kind of pale malt are you using? I've got a sack of Maris Otter, which might change the character a bit (not necessarily for the worse).


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