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Old 04-21-2013, 11:28 PM   #1
QuaffableQuips
Editor-in-Chief, Zymurgy magazine
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Recipes 
 
Sep 2009
Fort Collins, Colorado
Posts: 396
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: No   
Additional Yeast or Yeast Starter: Hydrate dry yeast using your normal method   
Batch Size (Gallons): 5.25   
Original Gravity: 1.054   
Final Gravity: 1.012   
IBU: 70ish   
Boiling Time (Minutes): 60   
Color: 50+   
Primary Fermentation (# of Days & Temp): 7 days (64 deg F)   
Additional Fermentation: 7 days bulk aging in primary   
Secondary Fermentation (# of Days & Temp): No   
Tasting Notes: Unapologetically bitter, powerfully roasty, like an RIS but lower ABV   

This recipe is inspired by Porterhouse's fantastic Wrasslers XXXX Stout, said to be based on a recipe favored by Michael Collins himself. I've had Wrasslers on draught in Dublin and in bottles here in the US, and this is very similar, though a little drier than I remember for the original. By no means do I claim to have brewed a clone, just a great stout in the same spirit. Straddling the line between dry Irish and foreign export stouts, if you drink your coffee black and your espresso straight, this one's for you.

This recipe is for 5.25 gallons at 75% brewhouse efficiency. Adjust the numbers for your own particular system and the AA% of your hops.

Grist
8.0 oz Rice Hulls (0 SRM) 4.5%
6.5 lbs Maris Otter (4 SRM) 59.1%
2.0 lbs Flaked Barley (1.7 SRM) 18.2%
1.5 lbs Simpsons Roasted Barley (550 SRM) 13.6%
8.0 oz Simpsons Black Malt (550 SRM) 4.5%

Hop schedule
1.00 oz Nugget (12.6% AA) @ 60 min
1.00 oz Galena (10.1% AA) @ 30 min
1.00 oz East Kent Goldings (4.7% AA) @ 10 min

Yeast
Nottingham

Mash
Single infusion, 152F for 60 min

 
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