I'm fascinated by "session" and "table" beers lately, and would like to work out a low ABV Irish Dry Stout. My recipe currently comes in at about 9 SRM, but that needs to be much higher, between 25-40. I'm considering adding finely crushed Carafa Special III late in the mash, but don't know how much. I'm also not sure if there's enough roast malt to give that classic roast flavor, so if anyone can help me out I'd be eternally (more or less) grateful.
Here's the recipe so far:
6 gallons, 75% efficiency
5.5 lb Maris Otter
8 oz flaked barley
4 oz roasted barley
2 oz acid malt (for pH/slight sour flavor)
.5 oz Fuggle (4.5% pellet) 60 min
.75 oz Fuggle (4.5% pellet) 30 min
S-04 English Ale yeast (I prefer dry to liquid)
OG: 1.028
FG: 1.007
ABV: 2.7%
IBU: 17.5 (BrewTarget calls this "Slightly hoppy")
SRM: 9.3 (BJCP says 25-40)
BU:GU: 0.63
Cal/12 oz: 91
Here's the recipe so far:
6 gallons, 75% efficiency
5.5 lb Maris Otter
8 oz flaked barley
4 oz roasted barley
2 oz acid malt (for pH/slight sour flavor)
.5 oz Fuggle (4.5% pellet) 60 min
.75 oz Fuggle (4.5% pellet) 30 min
S-04 English Ale yeast (I prefer dry to liquid)
OG: 1.028
FG: 1.007
ABV: 2.7%
IBU: 17.5 (BrewTarget calls this "Slightly hoppy")
SRM: 9.3 (BJCP says 25-40)
BU:GU: 0.63
Cal/12 oz: 91