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Old 03-29-2007, 06:07 PM   #1
kenb
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Mar 2007
Silverton, Or
Posts: 250
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Hey guys, appreciate all the help many of you gave on my first couple all grains attempts. Kept them from being disasters at least. Ready for my theird AG brew, a nice simple Irish Stout. Trying to get something close to a Guinness Draught, but with more body and flavor, keeping it sessionable with a low abv.....
Please give me your opinion of this simple little recipe that i forumulated trough beersmith. Will thid get me close to what i am looking for? Any suggestions/tweaks?

In Bloom Irish Session Stout
Brew Type: All Grain Date: 3/30/2007
Style: Dry Stout (Irish)
Batch Size: 5.00 gal
Boil Volume: 6.41 gal Boil Time: 60 min
Brewhouse Efficiency: 55.0 % Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)


Ingredients Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 52.0 %
3.50 lb Barley, Flaked (1.7 SRM) Grain 28.0 %
2.00 lb Roasted Barley (300.0 SRM) Grain 16.0 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.0 %
1.25 oz Northern Brewer [8.50%] (60 min) Hops 37.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs US 56 Safe-Ale (DCL Yeast) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.046 SG (1.036-1.050 SG) Measured Original Gravity: 1.040 SG
Estimated Final Gravity: 1.013 SG (1.007-1.012 SG) Measured Final Gravity: 1.008 SG
Estimated Color: 41.6 SRM (35.0-200.0 SRM) Color [Color]
Bitterness: 37.4 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.1 AAU
Estimated Alcohol by Volume: 4.2 % (3.0-5.5 %) Actual Alcohol by Volume: 4.2 %
Actual Calories: 174 cal/pint


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 9.00 lb
Mash Grain Weight: 12.50 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.25 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 15.63 qt of water at 170.3 F 154.0 F 60 min

 
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Old 03-29-2007, 10:15 PM   #2
jager
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Jul 2006
Gonzales, Louisiana
Posts: 81

English pale malt : 70% -> 80%
flaked barley : 10% -> 20%
English roasted barley : 10%



Hops = Bullion, but EKG would work


Yeast = White Labs WLP002 English Ale, or their irish, just something that is english in character.

(Don't use US 56)


 
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Old 03-29-2007, 11:15 PM   #3
kenb
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Mar 2007
Silverton, Or
Posts: 250
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Quote:
Originally Posted by jager
English pale malt : 70%
flaked barley : 20%
American roasted barley (350srm) : 5%
English roasted barley (+500srm) : 5%

I think the two different types of roasted barley aides in complexity.


Hops = East Kent Goldings


Yeast = White Labs WLP002 English Ale

(Don't use US 56)
The yeast i have available is all dry yeast as follows:
US 56, Muntons, Nottingham Ale, and Doric. Which would you suggest, and why?

 
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Old 03-29-2007, 11:41 PM   #4
Pabst Blue Robot
 
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Oct 2005
Puyallup, WA
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I'd suggest dropping the crystal 40 as well. A Guinness style dry stout is very light bodied with little if any perceptable sweetness.
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Old 03-29-2007, 11:41 PM   #5
Brewsmith
 
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Aug 2005
Torrance, CA
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That's a ton of flaked barley. I'd reduce it to about around 10% or about a pound and make up the difference in 2-row. Also, 2 lbs of roasted barley is also alot. I would cut that in half.
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Old 03-30-2007, 12:19 AM   #6
kenb
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Mar 2007
Silverton, Or
Posts: 250
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Ok would this be better and closer to style? And for yeast i have US 56, Muntons, Nottingham Ale, and Doric. Which would you suggest, and why?

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.7 %
2.50 lb Barley, Flaked (1.7 SRM) Grain 20.8 %
1.50 lb Roasted Barley (300.0 SRM) Grain 12.5 %
1.25 oz Northern Brewer [8.50%] (60 min) Hops 37.6 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs US 56 Safe-Ale (DCL Yeast) Yeast-Ale

 
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Old 03-30-2007, 02:53 AM   #7
jager
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Jul 2006
Gonzales, Louisiana
Posts: 81

I'd do a search on here and find out which one of those yeast is more english in character.

 
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