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Old 08-10-2013, 05:34 PM   #1
Jun 2012
Rochester, NY
Posts: 26
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1084   
Yeast Starter: 1.2L   
Batch Size (Gallons): 5   
Original Gravity: 1.049   
Final Gravity: 1.008   
IBU: 37.6   
Boiling Time (Minutes): 70   
Color: 35.6   
Primary Fermentation (# of Days & Temp): 14 days @ 66   
Additional Fermentation: Cold Crash for 2 weeks   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: Mmm. Dry Irish with a little extra hoppiness, creamy.   

After many conversations with my Irish wife, and as much wisdom as I could gather, I made my first Dry Irish Stout recipe from (mostly) scratch. Recipe as follows;

7 Lbs Maris Otter
1 Lb Flaked Barley
12 oz Black Patent
8 oz Pale Chocolate
2 oz Roast Barley (300 SRM variety)

1 Whirlfloc tab @ 15 Minutes
1 oz Perle (6.5) @ 60 minutes
1 oz EKG (5.8) @ 15 minutes

70 Minute boil. 60 Minute Mash @ 156.
37.6 IBU
35.6 SRM
1.049 OG, 1.008 final

The recipe cost me $20.29 at my LHBS prices. Probably less with buying grain in bulk, which I am doing now.

First batch notes: Creamy, thick head. Dry irish stout flavor. First batch didn't last long. Some hoppy freshness. Notes of chocolate and coffee. Little to no astringency (none that I could taste).

Second batch notes: Exactly like the first. Results are repeatable. Lasted slightly longer because I didn't invite anyone over to drink it.

--B. Wilson, US Coast Guard
File Type: bsmx yourdadsmustache.bsmx (21.1 KB, 35 views)

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Old 08-10-2013, 05:42 PM   #2
Jun 2012
Rochester, NY
Posts: 26
Liked 3 Times on 3 Posts


Third batch. Relatively young. Hasn't had time to fully carbonate, but I got impatient.
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
-Dave Barry

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