jds
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale US-05
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- Partial Wild / Lacto Ferment
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.039
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 33
- Color
- 24
- Primary Fermentation (# of Days & Temp)
- 30 Days ~ 65F
- Tasting Notes
- Mildly Roasty, Aggressively hopped for a stout, with some sourness and funk. A Quaff
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[size=+2]Recipe: Sour Mash Dry Stout[/size]
Brewer: Joe S
Asst Brewer:
Style: Dry Stout (Irish)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.039 SG
Estimated Color: 24.4 SRM
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.25 lb
Notes:
The idea for this beer was to take the typical Dry Stout, but make it something other than a Guinness clone. The rye adds some spiciness and mild bready notes. More aggresively hopped than most dry stouts, but not overpowering.
The "Sour Mash" part of this recipe comes from mashing in 1/2 lb of the Maris Otter with about 3 cups of water at conversion temperatures, then letting the small mash sour over about three days. Once it was starting to bubble and smell sour, I drained it, sparged with another pint of water through a mesh strainer, and boiled for ten minutes before cooling and adding the soured wort to the primary fermenter. The sour portion of the mash smelled a lot like old sneakers while boiling, but fermented out to a nice extra "twang" of sour and a mild funky undertone not unlike a very mild Belgian.
At a fairly low ABV, this one is a quaffer for sure, with a huge, persistent head.
[size=+2]Recipe: Sour Mash Dry Stout[/size]
Brewer: Joe S
Asst Brewer:
Style: Dry Stout (Irish)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.039 SG
Estimated Color: 24.4 SRM
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
Code:
Amount Item Type % or IBU
4.0 oz Rice Hulls (0.0 SRM) Adjunct 2.86 %
3 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 40.00 %
2 lbs Rye Malt (4.7 SRM) Grain 22.86 %
1 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 17.14 %
1 lbs Roasted Barley (300.0 SRM) Grain 11.43 %
8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5.71 %
0.50 oz Sterling [7.80 %] (60 min) Hops 14.3 IBU
1.00 oz Goldings, East Kent [6.20 %] (30 min) Hops 12.9 IBU
1.00 oz Williamette [5.40 %] (10 min) Hops 4.0 IBU
1.00 oz Goldings, East Kent [6.20 %] (5 min) Hops 4.2 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-AleMash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.25 lb
Code:
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 10.00 qt of water at 166.6 F 154.0 F
5 min Mash Out Add 6.00 qt of water at 194.8 F 168.0 FThe idea for this beer was to take the typical Dry Stout, but make it something other than a Guinness clone. The rye adds some spiciness and mild bready notes. More aggresively hopped than most dry stouts, but not overpowering.
The "Sour Mash" part of this recipe comes from mashing in 1/2 lb of the Maris Otter with about 3 cups of water at conversion temperatures, then letting the small mash sour over about three days. Once it was starting to bubble and smell sour, I drained it, sparged with another pint of water through a mesh strainer, and boiled for ten minutes before cooling and adding the soured wort to the primary fermenter. The sour portion of the mash smelled a lot like old sneakers while boiling, but fermented out to a nice extra "twang" of sour and a mild funky undertone not unlike a very mild Belgian.
At a fairly low ABV, this one is a quaffer for sure, with a huge, persistent head.
. Hopefully, there will be some left by GABF-time.
