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Old 01-09-2006, 05:19 PM   #1
ajf
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I shall be having a celebration in early April, and want to ensure that everybody has an adequate supply of good tasting liquid refreshment.

For as long as I can remember, I have only been brewing Pale Ales and Bitters, but there will be a number of people of Irish ancestry attending the celebration, and they have expressed a preference for stouts.

I have searched my library for recipes, but have not come up with anything that looks half way decent to me, and would appreciate any suggestions you guys and gals may have.

I was thinking
8 lbs English pale malt
8 oz roasted barley
8 oz flaked barley
8 oz dark crystal malt
4 oz patent black malt
Mash at 154 for 60 minutes
2 oz 4.0% Goldings (60 minutes)
2/3 oz 4.0% Goldings (20 minutes)
Pitch with Wyeast 1084 or 1028
Dry hop with 1/2 oz 5.0% Fuggles pellets in secondary.
3/4 cup priming sugar, bottle, and age for at least 4 weeks.

I know the Goldings isn't quite right, but that's all I have in whole hops.

So what do you think? Any changes, suggestions, or proven recipes would be much appreciated.

Thanks,

-a.

 
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Old 01-09-2006, 06:28 PM   #2
uglygoat
 
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goldings are perfect hops for a stout, imho.

and your recipe looks like a good a stout to me

the last we did was
ten lbs pale malt
one lb roast barley
one lb chocolate malt

one oz goldings in the boil
one half at 45
one half at 30

i'd drop the flaked barley in the tun last, cause that stuff turns into a fluffy oatmeal consitency rather quick, and can clog yer tun up.
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Old 01-09-2006, 07:05 PM   #3
DeRoux's Broux
 
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looks pretty good to me. i might not dry hop it, but that's the beauty of homebrew! do what ya like. :~)
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Old 01-09-2006, 11:32 PM   #4
ajf
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Thanks for your responses.

I know what flaked barley can do to the mash, but the flavor and head retention makes it worth while. I shall take your advice and add it close to the top.

I don't quite know what I was thinking when I thought about dry hopping. Actually, I do. it was the pint of dry hopped ESB that I was supping
I'll leave the fuggles out and put them in an IPA where they should be more appreciated.

Thanks again

-a.

 
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Old 01-10-2006, 01:56 AM   #5

I just posted this recipe here. It is the most requested beer I brew. I brewed it twice as an extract with grains, then just brewed it for the first time as an All Grain last October.

It was very good before, but now, as an AG, it tastes so close to Guinness, I was shocked that I had actually brewed it myself! I feel like I'm bragging here - and I guess I am - but if I had a kegging system and nitrogen to push it, I could probably fool a lot of people!

 
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Old 01-10-2006, 03:51 PM   #6
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Thanks Rhoobarb. (If my wife knew I was communicating with a rhoobarb, she would make me give up drinking )

I think I will add an extra 4 oz of the roast barley to give it a bit more bite, and try making a starter from a bottle of Guiness. At least it will refresh my memory about what stout should taste like. (I had my last stout in California in 1980 shortly after emigrating from England. It was excessively chilled, but they nuked it for a few seconds.)

Does anybody know if U.S. Guiness is pasturized?

-a.

 
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Old 01-10-2006, 04:20 PM   #7
DeRoux's Broux
 
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yep, i'm almost 100% certain Guiness is. i'd go with White Labs liquid Irish Ale yeast, with a nice starter. that's you best bet IMO.
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Old 01-10-2006, 04:25 PM   #8
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pasturized and brewed in canukistan
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Old 01-10-2006, 04:58 PM   #9

Yeah, you won't be able to get any yeast from a bottle here in the states!

I really recommend a starter using the White Labs WLP004 Irish Ale Yeast. I use it on this and my Irish Red; it's all I'll use to brew any Irish-style ale.

 
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Old 01-10-2006, 07:29 PM   #10
ajf
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Thanks guys,

Looks like I shall have to make an order for some White Labs, or find somebody who is going to England/Ireland.

Much appreciated.

-a.

 
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