merriman44
Active Member
- Joined
- Jan 12, 2014
- Messages
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I've been asked to brew a dry Irish Stout for a couple of parties coming in the early fall. As such, I'd like to get them brewed this weekend. I want something that is going to be very drinkable, and I'm afraid I may have went a bit overboard. Can you guys take a look?
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 55.9 IBUs
Est Color: 35.0 SRM
est Original Gravity: 1.056 SG
est Final Gravity: 1.010 SG
Grain Bill
9 lbs 4.0 oz Maris Otter (3.0 SRM) Grain 1 68.8 %
2 lbs 11.0 oz Barley, Flaked (1.7 SRM) Grain 2 20.0 %
8.0 oz Roasted Barley (500.0 SRM) Grain 3 3.7 %
6.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.8 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 1.9 %
4.0 oz Carafa III (525.0 SRM) Grain 6 1.9 %
2.0 oz Black (Patent) Malt (500.0 SRM)
Hop Profile-all First Wort Hopping
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - First Wort 60.0 min Hop 8 46.9 IBUs
0.30 oz Target [11.00 %] - Boil 60.0 min Hop 9 9.1 IBUs
Bitterness ratio=.994
Yeast
1.0 pkg American Ale (Wyeast Labs #1056)
One of the tricks I intend to use is to remove one gallon of water from the premash volume and use it to steep all the dark grains at 160 degrees for 20-30 minutes. I will then add this "extract" into the kettle at 10 minutes left in the biol to limit acrid/tannic flavors.
I use the Brew in a bag technique. Should I go for a lighter body or medium on this brew? Is it too much for a summer beer?
Still learning here guys, so thanks for any heads up. This is my 10th batch and I haven't had a "bad" brew yet, but I've always had issues with Roasted Barley. It's always been waaay over extracted, hence my separating it from the overall process this time. THoughts?
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 55.9 IBUs
Est Color: 35.0 SRM
est Original Gravity: 1.056 SG
est Final Gravity: 1.010 SG
Grain Bill
9 lbs 4.0 oz Maris Otter (3.0 SRM) Grain 1 68.8 %
2 lbs 11.0 oz Barley, Flaked (1.7 SRM) Grain 2 20.0 %
8.0 oz Roasted Barley (500.0 SRM) Grain 3 3.7 %
6.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.8 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 1.9 %
4.0 oz Carafa III (525.0 SRM) Grain 6 1.9 %
2.0 oz Black (Patent) Malt (500.0 SRM)
Hop Profile-all First Wort Hopping
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - First Wort 60.0 min Hop 8 46.9 IBUs
0.30 oz Target [11.00 %] - Boil 60.0 min Hop 9 9.1 IBUs
Bitterness ratio=.994
Yeast
1.0 pkg American Ale (Wyeast Labs #1056)
One of the tricks I intend to use is to remove one gallon of water from the premash volume and use it to steep all the dark grains at 160 degrees for 20-30 minutes. I will then add this "extract" into the kettle at 10 minutes left in the biol to limit acrid/tannic flavors.
I use the Brew in a bag technique. Should I go for a lighter body or medium on this brew? Is it too much for a summer beer?
Still learning here guys, so thanks for any heads up. This is my 10th batch and I haven't had a "bad" brew yet, but I've always had issues with Roasted Barley. It's always been waaay over extracted, hence my separating it from the overall process this time. THoughts?