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Old 01-16-2009, 06:02 PM   #11
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I brewed Jamil's Dry Stout but I did a few things wrong. I FWH'd the 60 min addition and I didn't grind up the roasted barley to a powder (I just threw it in with the rest of the grains).

My version was not as bitter or acrid as a dry stout normally is, but it is absolutely great. It has a ton of flavor coming from the roasted barley, and a moderate amount of noble hop flavor. It is the most easy-drinking beer with flavor I've ever brewed. I'd recommend the recipe to others.


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Old 01-16-2009, 06:15 PM   #12
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I'd suggest to everyone attempting this or other dry stout recipes to try to adjust your water to a Dublin profile. The high carbonates help to balance the acrid sharpness from the roasted barley and result in that smooth clean flavor the style is famous for.


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Old 01-16-2009, 06:19 PM   #13
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Originally Posted by Cugel View Post
...If you want a DRY Guinnesslike stout - and why the heck not, it's superb - then if you insist on using the Irish ale yeast, pitch lots of it to get proper attenuation. Nothing worse than a sweetish "almost-dry" stout IMHO...
+1 I've found that irish ale yeast makes just about the worst dry stout. Which is to say a not-dry, dry stout. My best dry stouts have been made with Nottingham dry yeast. The WhiteLabs Dry English Ale makes a really good choice as well, not sure what a good Wyeast strain would be, don't use them.
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Old 01-16-2009, 06:39 PM   #14
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I use Safale S-05, overpitched a little and kept the fermentation temperature relatively cool (66 F). This resulted is a clean ester profile and a well-attenuated beer.
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Old 01-29-2009, 01:21 PM   #15
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This recipe says to mash at 120 for 15 minutes and then raise the temperature to 150 for 60 minutes.

Will there be a dramatic difference if I just mashed at 150 for 60 minutes??

The reason I ask is because I don't know how much water to use initially and how much to add to raise the temperature. I wanted to just keep it simple but if this step is crucial in brewing a dry stout, I will figure it out.

Thanks!
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Old 01-29-2009, 01:34 PM   #16
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Quote:
Originally Posted by bradsul View Post
The WhiteLabs Dry English Ale makes a really good choice as well, not sure what a good Wyeast strain would be, don't use them.
WLP007 Dry English is the ticket,,..I think it definitely tops Notty for dry stouts
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Old 01-29-2009, 02:29 PM   #17
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Quote:
Originally Posted by mangine77 View Post
This recipe says to mash at 120 for 15 minutes and then raise the temperature to 150 for 60 minutes.

Will there be a dramatic difference if I just mashed at 150 for 60 minutes??

The reason I ask is because I don't know how much water to use initially and how much to add to raise the temperature. I wanted to just keep it simple but if this step is crucial in brewing a dry stout, I will figure it out.

Thanks!

If you listen to Jamil's shows he states a few times that he usually only does a single infusion anyway. With today's highly modified malts you can get away with the single infusion. My 70/20/10 dry stout is mashed at 150*F and it turns out great.
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Old 01-29-2009, 02:31 PM   #18
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Thank you!
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Old 01-29-2009, 03:08 PM   #19
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Ok, one more question. Jamil says to crush the roasted barely down to dust.

Can I just throw this in the mash or should I steep it. I don't normally steep when it says to. I tend to just mash everything. You can't really steep dust anyway right?? That will make it's way through the grain bag correct?

Would you just mash everything in this recipe??
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Old 01-29-2009, 03:10 PM   #20
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Mashing it works fine.


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