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Old 03-27-2009, 03:24 AM   #1
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Default Extract - Dry Dublin Stout

Recipe Type: Extract
Yeast: Irish Ale 1084
Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.018
IBU: 33
Boiling Time (Minutes): 60
Color: 29 SRM
Primary Fermentation (# of Days & Temp): 14 Days @ 68
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Tasty dark stout. Reminds me of the dark at the Billy Goat bar in Chicago.

Dry Irish Stout
Dry Stout

Ingredients

6 lbs Dark Liquid Extract (17.5 SRM) Extract 82.76 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6.90 %
4.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 3.45 %
4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.45 %
4.0 oz Roasted Barley (300.0 SRM) Grain 3.45 %
1.00 oz Nugget [13.00 %] (60 min) Hops 31.0 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 2.6 IBU


Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 4.25 %
Actual Alcohol by Vol: 3.91 %
Bitterness: 33.6 IBU
Est Color: 29.0 SRM



Steep grains as desired (30-60 minutes)

The head is almost a coffee with cream color, and I think it needs some flaked barley for better head retention. The FG was high due to the mystery 1.020 problem. It has mellowed out in the bottle and does not feel heavy or sweet at all. The taste I would liken to a Murphys with a little hop bite. Not quite bitter, but over to that edge of balanced. Nice and dry, no alcohol taste to it at all. A little estery from the yeast, but not much. Has quite the odd aroma. It smells of malt and earthy hop tones. Not exactly what I was going for, but nice. The Williamette did not seem to me to be an earthy hop. I love this batch, absolutely delicious.

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Last edited by StoutFan; 03-28-2009 at 05:02 PM.
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Old 03-27-2009, 06:51 AM   #2
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I think we could use a bit more detail in the tasting notes. We can't all get to Chicago to try that bar.

And by "we," I mean me, because I love stouts like my dog loves cat poop.
(which is a lot)

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Old 03-27-2009, 07:11 AM   #3
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why such a high FG 1.018 is heavy as hell for a stout like that.

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Old 03-27-2009, 04:30 PM   #4
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The FG was high due to the mystery 1.020 problem. It has mellowed out in the bottle and does not feel heavy or sweet at all. The taste I would liken to a Murphys with a little hop bite. Not quite bitter, but over to that edge of balanced. Nice and dry, no alcohol taste to it at all. A little estery from the yeast, but not much. Has quite the odd aroma. It smells of malt and earthy hop tones. Not exactly what I was going for, but nice. The Williamette did not seem to me to be an earthy hop. I love this batch, absolutely delicious. Sorry about the small description above, I had about 4 of them in me when I wrote the recipe. Pictures are coming soon, stupid camera problems.

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Old 04-02-2009, 08:50 PM   #5
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Picking up the ingredients for this tomorrow. Hopefully will have a brew after this weekend. Sounds awesome.

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Old 04-02-2009, 11:58 PM   #6
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Well thank you, I'd like to thank the academy, my parents.........
It feels awesome to know that someone else will enjoy my brew. Just Awesome.

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Old 04-03-2009, 04:18 AM   #7
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I have a question. Plugging your hop schedule into two calculators I am getting over 100 IBU's for the 1oz of Nugget(13%) for 60mins. That is not including the Willamette.

Am I missing something?

The grains looks great BTW

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Old 04-03-2009, 11:27 AM   #8
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I don't know, but using Tinseth, Rager, and Garetz, I got 50, 64, and 33 respectfully. I have used Garetz always for darker beer, and Tinseth for hoppy beers. That system just works for me. I don't know how you got 100 IBU's, but let me know, I am haveing ideals for an Imperial Dry Dublin Stout!

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Old 04-03-2009, 11:46 AM   #9
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Quote:
Originally Posted by StoutFan View Post
I don't know, but using Tinseth, Rager, and Garetz, I got 50, 64, and 33 respectfully. I have used Garetz always for darker beer, and Tinseth for hoppy beers. That system just works for me. I don't know how you got 100 IBU's, but let me know, I am haveing ideals for an Imperial Dry Dublin Stout!
LOL! Well It would be a great time to start bulk aging that puppy.

I figured out my mistake. In my tired sleeplessness last night, I had failed to change my batch volume from 2gals(my current brew capacity) to your volume. Hence, the >3X the IBU's.

Looks great and thanks for posting. I am thinking of something similar in the early summer so that it will be ready for winter
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Old 04-05-2009, 10:14 PM   #10
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Just sealed this into the primary.

I added a quart of strong coffee at the end of the boil as an addition. Also, I boiled for 75m and waited 15m before dropping in the bittering hops (keeping them at a 60m boil).

This wort was pitch black after cooling and smelled great, very strong and malty. I drank a few porters while brewing this and could really pick out the flavors in what I was drinking.

My measured gravity was 1.062 before pitching.

Edit: I was working out why my gravity was so high, and realized I took the gravity reading before topping it off with water. The batch size at the reading was about 4 gallons. Estimated starting gravity looks like it's coming out to 1.050 so it's about dead on the recipe.

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