All Grain Yeast:
Wyeast 1084 Yeast Starter:
1.2L Batch Size (Gallons):
5 Original Gravity:
1.049 Final Gravity:
37.6 Boiling Time (Minutes):
35.6 Primary Fermentation (# of Days & Temp):
14 days @ 66 Additional Fermentation:
Cold Crash for 2 weeks Secondary Fermentation (# of Days & Temp):
N/A Tasting Notes:
Mmm. Dry Irish with a little extra hoppiness, creamy.
After many conversations with my Irish wife, and as much wisdom as I could gather, I made my first Dry Irish Stout recipe from (mostly) scratch. Recipe as follows;
7 Lbs Maris Otter
1 Lb Flaked Barley
12 oz Black Patent
8 oz Pale Chocolate
2 oz Roast Barley (300 SRM variety)
1 Whirlfloc tab @ 15 Minutes
1 oz Perle (6.5) @ 60 minutes
1 oz EKG (5.8) @ 15 minutes
70 Minute boil. 60 Minute Mash @ 156.
1.049 OG, 1.008 final
The recipe cost me $20.29 at my LHBS prices. Probably less with buying grain in bulk, which I am doing now.
First batch notes: Creamy, thick head. Dry irish stout flavor. First batch didn't last long. Some hoppy freshness. Notes of chocolate and coffee. Little to no astringency (none that I could taste).
Second batch notes: Exactly like the first. Results are repeatable. Lasted slightly longer because I didn't invite anyone over to drink it.
--B. Wilson, US Coast Guard