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Brad's Dry Stout All-Grain - Brad's Dry Stout
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Old 08-08-2007, 11:40 PM   #1
bradsul
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Default All-Grain - Brad's Dry Stout
Recipe Type: All Grain
Yeast: WLP007 Dry English Ale - OR - WLP004 Irish Ale
Yeast Starter: Yes
Batch Size (Gallons): 25L
Original Gravity: 1.040
Final Gravity: 1.010
IBU: 43
Boiling Time (Minutes): 70
Color: 30
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 31
Secondary Fermentation (# of Days & Temp): 14

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
Last edited by bradsul; 05-29-2008 at 08:54 PM.
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Old 08-08-2007, 11:58 PM   #2
rod
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looks really great!!
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Old 08-09-2007, 01:02 PM   #3
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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
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Old 02-06-2008, 05:06 PM   #5
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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.
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Old 02-06-2008, 05:33 PM   #6
bradsul
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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).
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Old 02-06-2008, 05:47 PM   #7
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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.
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Old 02-06-2008, 05:52 PM   #8
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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.
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Old 02-06-2008, 05:57 PM   #10
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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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