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Old 05-05-2013, 07:11 PM   #1
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Default Diet Killer Dry Irish Stout

Recipe Type: All Grain
Yeast: Irish Ale (Wyeast Labs #1084)
Yeast Starter: yes
Batch Size (Gallons): 5.75
Original Gravity: 1.046
Final Gravity: 1.008
IBU: 30.4
Boiling Time (Minutes): 60
Color: 34.3
Primary Fermentation (# of Days & Temp): 21 days at 65 degrees
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Nutty chocolate and coffee with a hint of sour from the Acid malt. Not super roasty.

I ended up making about 5 3/4 gallons, kegging a little under 5 gals and bottling the rest. Had a bottle after 3 weeks and it was very good. So good, in fact, that I'm sure that once I tap the keg, I'm sure my diet will be out the window. Hence the name Diet Killer.

If you are a Guinness fan, try this beer. It is pretty close.

Mashed at 150* for 75 min. No mash out. Batch sparge. I lost a degree or two during the mash.

Amt Name Type # %/IBU
6 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.6 %
2 lbs Barley, Flaked (1.7 SRM) Grain 2 21.3 %
1 lbs Black Barley (Stout) (500.0 SRM) Grain 3 10.7 %
2.1 oz Acid Malt (3.5 SRM) Grain 4 1.4 %
1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 30.4 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084)
.5 Wirfloc at 15 min.

Beer Profile

Est Original Gravity: 1.043 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 5.0 %
Bitterness: 30.4 IBUs Calories: 150.6 kcal/12oz
Est Color: 34.3 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 9 lbs 6.1 oz


"Filled with mingled cream and amber I will drain that glass again. Such hilarious visions clamber through the chambers of my brain--Quaintest thoughts--queerest fancies come to life and fade away; Who cares how time advances? I am drinking ale today"-Edgar Alan Poe

My Keezer build: http://www.homebrewtalk.com/f51/keez...y-turn-340755/

Originally Posted by TyTanium View Post
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