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Old 08-10-2013, 06:34 PM   #1
burntgraphite
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Default Your Dad's Mustache

Recipe Type: All Grain
Yeast: Wyeast 1084
Yeast Starter: 1.2L
Batch Size (Gallons): 5
Original Gravity: 1.049
Final Gravity: 1.008
IBU: 37.6
Boiling Time (Minutes): 70
Color: 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.
37.6 IBU
35.6 SRM
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.

Enjoy!
--B. Wilson, US Coast Guard

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File Type: bsmx yourdadsmustache.bsmx (21.1 KB, 19 views)
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Old 08-10-2013, 06:42 PM   #2
burntgraphite
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Third batch. Relatively young. Hasn't had time to fully carbonate, but I got impatient.

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