Your Dad's Mustache

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

burntgraphite

Well-Known Member
Joined
Jun 7, 2012
Messages
47
Reaction score
15
Location
Garland
Recipe Type
All Grain
Yeast
Wyeast 1084
Yeast Starter
1.2L
Batch Size (Gallons)
5
Original Gravity
1.049
Final Gravity
1.008
Boiling Time (Minutes)
70
IBU
37.6
Color
35.6
Primary Fermentation (# of Days & Temp)
14 days @ 66
Secondary Fermentation (# of Days & Temp)
N/A
Additional Fermentation
Cold Crash for 2 weeks
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.

Enjoy!
--B. Wilson, US Coast Guard

View attachment yourdadsmustache.bsmx
 
Photo:
2013-08-10%2013.39.44.jpg


Third batch. Relatively young. Hasn't had time to fully carbonate, but I got impatient.
 
Back
Top