Dry Dublin Stout - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Dry Dublin Stout

Reply
 
Thread Tools
Old 03-27-2009, 03:24 AM   #1
StoutFan
Recipes 
 
Jan 2009
Wyoming, Michigan
Posts: 922
Liked 6 Times on 5 Posts


Recipe Type: Extract   
Yeast: Irish Ale 1084   
Batch Size (Gallons): 5   
Original Gravity: 1.048   
Final Gravity: 1.018   
IBU: 33   
Boiling Time (Minutes): 60   
Color: 29 SRM   
Primary Fermentation (# of Days & Temp): 14 Days @ 68   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Tasty dark stout. Reminds me of the dark at the Billy Goat bar in Chicago.   

Dry Irish Stout
Dry Stout

Ingredients

6 lbs Dark Liquid Extract (17.5 SRM) Extract 82.76 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6.90 %
4.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 3.45 %
4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.45 %
4.0 oz Roasted Barley (300.0 SRM) Grain 3.45 %
1.00 oz Nugget [13.00 %] (60 min) Hops 31.0 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 2.6 IBU


Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 4.25 %
Actual Alcohol by Vol: 3.91 %
Bitterness: 33.6 IBU
Est Color: 29.0 SRM



Steep grains as desired (30-60 minutes)

The head is almost a coffee with cream color, and I think it needs some flaked barley for better head retention. The FG was high due to the mystery 1.020 problem. It has mellowed out in the bottle and does not feel heavy or sweet at all. The taste I would liken to a Murphys with a little hop bite. Not quite bitter, but over to that edge of balanced. Nice and dry, no alcohol taste to it at all. A little estery from the yeast, but not much. Has quite the odd aroma. It smells of malt and earthy hop tones. Not exactly what I was going for, but nice. The Williamette did not seem to me to be an earthy hop. I love this batch, absolutely delicious.


__________________
Rockin' L Fabrication and Beverages

Gambrinous - to be full of beer


 
Reply With Quote
Old 03-27-2009, 06:51 AM   #2
llazy_llama
Recipes 
 
Jan 2009
Rapid City, South Dakota
Posts: 2,839
Liked 90 Times on 28 Posts


I think we could use a bit more detail in the tasting notes. We can't all get to Chicago to try that bar.

And by "we," I mean me, because I love stouts like my dog loves cat poop.
(which is a lot)


__________________
Quote:
Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

 
Reply With Quote
Old 03-27-2009, 07:11 AM   #3
Arneba28
 
Arneba28's Avatar
Recipes 
 
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts


why such a high FG 1.018 is heavy as hell for a stout like that.
__________________
My Kegerator Project

 
Reply With Quote
Old 03-27-2009, 04:30 PM   #4
StoutFan
Recipes 
 
Jan 2009
Wyoming, Michigan
Posts: 922
Liked 6 Times on 5 Posts


The FG was high due to the mystery 1.020 problem. It has mellowed out in the bottle and does not feel heavy or sweet at all. The taste I would liken to a Murphys with a little hop bite. Not quite bitter, but over to that edge of balanced. Nice and dry, no alcohol taste to it at all. A little estery from the yeast, but not much. Has quite the odd aroma. It smells of malt and earthy hop tones. Not exactly what I was going for, but nice. The Williamette did not seem to me to be an earthy hop. I love this batch, absolutely delicious. Sorry about the small description above, I had about 4 of them in me when I wrote the recipe. Pictures are coming soon, stupid camera problems.
__________________
Rockin' L Fabrication and Beverages

Gambrinous - to be full of beer

 
Reply With Quote
Old 04-02-2009, 08:50 PM   #5
patrick_777
Recipes 
 
Mar 2009
Posts: 3

Picking up the ingredients for this tomorrow. Hopefully will have a brew after this weekend. Sounds awesome.

 
Reply With Quote
Old 04-02-2009, 11:58 PM   #6
StoutFan
Recipes 
 
Jan 2009
Wyoming, Michigan
Posts: 922
Liked 6 Times on 5 Posts


Well thank you, I'd like to thank the academy, my parents.........
It feels awesome to know that someone else will enjoy my brew. Just Awesome.
__________________
Rockin' L Fabrication and Beverages

Gambrinous - to be full of beer

 
Reply With Quote
Old 04-03-2009, 04:18 AM   #7
Brew-Happy
Recipes 
 
May 2008
Lubbock, Texas
Posts: 1,329
Liked 7 Times on 6 Posts


I have a question. Plugging your hop schedule into two calculators I am getting over 100 IBU's for the 1oz of Nugget(13%) for 60mins. That is not including the Willamette.

Am I missing something?

The grains looks great BTW
__________________
Fighting Texas Aggie Class of 2003!!! Whoop!

Quote:
Now, Harry you must know all about Muggles, tell me, what exactly is the function of a rubber duck?
- Arthur Weasley

 
Reply With Quote
Old 04-03-2009, 11:27 AM   #8
StoutFan
Recipes 
 
Jan 2009
Wyoming, Michigan
Posts: 922
Liked 6 Times on 5 Posts


I don't know, but using Tinseth, Rager, and Garetz, I got 50, 64, and 33 respectfully. I have used Garetz always for darker beer, and Tinseth for hoppy beers. That system just works for me. I don't know how you got 100 IBU's, but let me know, I am haveing ideals for an Imperial Dry Dublin Stout!
__________________
Rockin' L Fabrication and Beverages

Gambrinous - to be full of beer

 
Reply With Quote
Old 04-03-2009, 11:46 AM   #9
Brew-Happy
Recipes 
 
May 2008
Lubbock, Texas
Posts: 1,329
Liked 7 Times on 6 Posts


Quote:
Originally Posted by StoutFan View Post
I don't know, but using Tinseth, Rager, and Garetz, I got 50, 64, and 33 respectfully. I have used Garetz always for darker beer, and Tinseth for hoppy beers. That system just works for me. I don't know how you got 100 IBU's, but let me know, I am haveing ideals for an Imperial Dry Dublin Stout!
LOL! Well It would be a great time to start bulk aging that puppy.

I figured out my mistake. In my tired sleeplessness last night, I had failed to change my batch volume from 2gals(my current brew capacity) to your volume. Hence, the >3X the IBU's.

Looks great and thanks for posting. I am thinking of something similar in the early summer so that it will be ready for winter
__________________
Fighting Texas Aggie Class of 2003!!! Whoop!

Quote:
Now, Harry you must know all about Muggles, tell me, what exactly is the function of a rubber duck?
- Arthur Weasley

 
Reply With Quote
Old 04-05-2009, 10:14 PM   #10
patrick_777
Recipes 
 
Mar 2009
Posts: 3

Just sealed this into the primary.

I added a quart of strong coffee at the end of the boil as an addition. Also, I boiled for 75m and waited 15m before dropping in the bittering hops (keeping them at a 60m boil).

This wort was pitch black after cooling and smelled great, very strong and malty. I drank a few porters while brewing this and could really pick out the flavors in what I was drinking.

My measured gravity was 1.062 before pitching.

Edit: I was working out why my gravity was so high, and realized I took the gravity reading before topping it off with water. The batch size at the reading was about 4 gallons. Estimated starting gravity looks like it's coming out to 1.050 so it's about dead on the recipe.




 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Trip to Dublin monty3777 General Beer Discussion 40 08-27-2009 01:22 AM
Todays bargain - Dublin, PA XXguy For Sale 0 07-02-2009 07:41 PM


Forum Jump