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Old 02-21-2011, 05:37 AM   #1
cuttsjp
Recipes 
 
Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts


Recipe Type: All Grain   
Yeast: Wyeast 1764 - Rogue Pacman   
Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.042   
Final Gravity: 1.010   
IBU: 35   
Boiling Time (Minutes): 60   
Color: 35 L   
Primary Fermentation (# of Days & Temp): 7 days @ 66F   
Secondary Fermentation (# of Days & Temp): 3-5 days @ 50F (Optional for clearing)   
Tasting Notes: Great sessionable stout with a nice dry mocha character and a very clean finish   

6 lbs Marris Otter
1 lb Flaked Barley
14 oz Roasted Barley
8 oz Crystal Marris Otter (substitute medium English crystal if not available)

1 oz Kent Goldings (7.1% AA) @60
.5 oz Willamette (4.5% AA)@60

Wyeast 1764 Rogue Pacman (such a versatile, awesome clean yeast; but possible substitutions Wyeast 1056, 1084, WLP 001, US-05 are acceptable)

Mash at 153 for 60 minutes

Ferment to completion, and let the beer clear. Condition for 7-10 days or force carbonate. The beer will taste great at bottling time, so feel free to start enjoying it right away. Hide some away if you want to be able to see its "aged" character, though...it's so darn drinkable it'll be gone fast! The beauty of this beer really is the simplicity.

Recipe calculated at 70 efficiency; adjust recipe as needed.
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Fermenting: None, sadly
Aging/Conditioning: Sea Symphony Strong Ale
On tap: Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph Partigyle Bitter, Saison de Potiron
On Deck: Yazoo Gerst Clone, Experimental Belgian Mild, Nelson Sauvin SMaSH bitter, Belgian IPA, Coffee Cream Stout
Relax, don't worry, have a homebrew.

 
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Old 03-31-2011, 12:30 AM   #2
cuttsjp
Recipes 
 
Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts


Been my most recent batch of this for a while now...and man is it good. The awesome thing about it is that it's a perfect warmer weather stout. It has the drinkable appeal of a mild with the great roastiness and coffee flavors of a great stout. Love it. My ideal St. Patrick's Day stout for sure.
__________________
Read my homebrew blog!
Fermenting: None, sadly
Aging/Conditioning: Sea Symphony Strong Ale
On tap: Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph Partigyle Bitter, Saison de Potiron
On Deck: Yazoo Gerst Clone, Experimental Belgian Mild, Nelson Sauvin SMaSH bitter, Belgian IPA, Coffee Cream Stout
Relax, don't worry, have a homebrew.

 
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Old 09-23-2011, 05:02 PM   #3
osully
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Nov 2010
chesterfield, MI
Posts: 6

Do you have to prime this if it is going into bottles instead of a keg? I am going to start this one today for my second AG batch. First was a solstice amber and it turned out great.

 
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Old 09-24-2011, 11:32 AM   #4
cuttsjp
Recipes 
 
Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts


Yeah, if you are bottling, prime as usual. It's a matter of personal preference as to the level of carbonation, but I usually go with 2/3 c. priming sugar for this batch. Enjoy--this is a great recipe.
__________________
Read my homebrew blog!
Fermenting: None, sadly
Aging/Conditioning: Sea Symphony Strong Ale
On tap: Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph Partigyle Bitter, Saison de Potiron
On Deck: Yazoo Gerst Clone, Experimental Belgian Mild, Nelson Sauvin SMaSH bitter, Belgian IPA, Coffee Cream Stout
Relax, don't worry, have a homebrew.

 
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Old 05-06-2013, 01:14 AM   #5
WeissGuy
Recipes 
 
Aug 2012
Brooklyn, New York
Posts: 51
Liked 1 Times on 1 Posts


This looks good, similar to an Irish Dry Stout I'm about to brew Monday. The version I'm brewing doesn't have the caramel, and doubles the flaked barley.

 
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Old 09-13-2013, 03:34 PM   #6
cuttsjp
Recipes 
 
Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts


Quote:
Originally Posted by WeissGuy
This looks good, similar to an Irish Dry Stout I'm about to brew Monday. The version I'm brewing doesn't have the caramel, and doubles the flaked barley.
Good stuff! Since posting this recipe I've also done a version without the crystal and with the roasted barley at 1 lb even...it is definitely more of an "authentic" Irish dry stout that way, and I honestly can't decide which one I like better, it just kind of depends on my mood.

One of the things I have loved most in brewing has been developing some really good session-strength beers that are flavorful, yet lower in alcohol. This recipe certainly still goes on my list of favorites/standbys of session beers to brew.
__________________
Read my homebrew blog!
Fermenting: None, sadly
Aging/Conditioning: Sea Symphony Strong Ale
On tap: Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph Partigyle Bitter, Saison de Potiron
On Deck: Yazoo Gerst Clone, Experimental Belgian Mild, Nelson Sauvin SMaSH bitter, Belgian IPA, Coffee Cream Stout
Relax, don't worry, have a homebrew.

 
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