- Recipe Type
- Partial Mash
- Yeast
- WLP004 Irish Stout
- Yeast Starter
- 1 liter Starter
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.050
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 30.3
- Color
- 37.8 SRM
- Primary Fermentation (# of Days & Temp)
- use your own method :p
This is an older recipe of mine...I actually threw it together from some leftovers when i didn't really know what i was doing, but it turned out fantastic!
Nice and spicy from the rye and perfectly balanced with the soft hops. You can actually calculate a drop in the IBUs to about 25 if you do a partial boil, but i don't really worry about it. It still tastes nice and balanced either way.
The only thing "Irish" about it is the yeast, which gives a nice ester character and a small bit of diacetyl, which was surprisingly pleasant. It's not a sweet stout, either...it should really be placed in the specialty category...it's just the only place all the details match up.
It's rather dry and light, but with tons of flavor. weighing in at about 4% alcohol, this is a perfect beer for any occasion.
Nice and spicy from the rye and perfectly balanced with the soft hops. You can actually calculate a drop in the IBUs to about 25 if you do a partial boil, but i don't really worry about it. It still tastes nice and balanced either way.
The only thing "Irish" about it is the yeast, which gives a nice ester character and a small bit of diacetyl, which was surprisingly pleasant. It's not a sweet stout, either...it should really be placed in the specialty category...it's just the only place all the details match up.
It's rather dry and light, but with tons of flavor. weighing in at about 4% alcohol, this is a perfect beer for any occasion.
Irish Rye Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-B Stout, Sweet Stout
Min OG: 1.042 Max OG: 1.056
Min IBU: 25 Max IBU: 48
Min Clr: 30 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.13
Anticipated OG: 1.050 Plato: 12.49
Anticipated SRM: 37.8
Anticipated IBU: 30.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.043 SG 10.69 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.9 3.00 lbs. Briess DME- Pilsner America 1.046 5
18.5 1.50 lbs. Pale Malt(2-row) America 1.036 2
18.5 1.50 lbs. Rye Malt America 1.030 4
9.2 0.75 lbs. Chocolate Malt America 1.029 350
6.2 0.50 lbs. Roasted Barley America 1.028 450
6.2 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.1 0.25 lbs. Honey Malt Canada 1.030 18
1.5 0.13 lbs. Aromatic Malt Belgium 1.036 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 3.40 22.8 60 min.
1.50 oz. Styrian Goldings Whole 4.20 7.5 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)
Yeast
-----
White Labs WLP004 Irish Stout
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 5.13
Water Qts: 6.50 - Before Additional Infusions
Water Gal: 1.63 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 5
Total Mash Volume Gal: 2.04 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.