colinthehippie
Active Member
Has anyone made this beer? There is a tremendous amount of corn sugar in it and I'd love to get feedback on the taste of the finished product.
Dublin XXX Stout
Author: BYO Staff
Issue: Mar/Apr 2008
1879 Dublin XXX Stout
(5 gallon/19 L, all-grain)
OG = 1.086 FG = 1.015
IBU = 87 SRM = 55 ABV = 9.1%
A large stout, what today would be called a foreign extra stout, was made in Dublin in 1879. Most assuredly, there would also be a little sourness brought on by Brettanomyces, giving this beer a finishing acidic twang.
Ingredients
10.25 lbs. (4.7 kg) British 2-row pale malt (2-row)
1.0 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) roasted barley
3.5 lbs. (1.6 kg) corn sugar
10 AAU Fuggle hops (120 mins)(2.0 oz./57 g of 5% alpha acids)
10 AAU Fuggle hops (60 mins) (2.0 oz./57 g of 5% alpha acids)
2.0 oz. (57 g) Fuggle hops (10 mins)
Fermentis Safale S-04 yeast
Step by Step
Mash grains at 154 °F (68 °C) in 11.5 qts. (11 L) of water. Boil for 120 minutes, adding hops at times indicated and sugar for final 15 minutes. Ferment at 68 °F (20 °C). As an option, you can add a Brettanomyces culture once the primary fermentation slows.
http://byo.com/stories/issue/item/3015-dublin-xxx-stout
Dublin XXX Stout
Author: BYO Staff
Issue: Mar/Apr 2008
1879 Dublin XXX Stout
(5 gallon/19 L, all-grain)
OG = 1.086 FG = 1.015
IBU = 87 SRM = 55 ABV = 9.1%
A large stout, what today would be called a foreign extra stout, was made in Dublin in 1879. Most assuredly, there would also be a little sourness brought on by Brettanomyces, giving this beer a finishing acidic twang.
Ingredients
10.25 lbs. (4.7 kg) British 2-row pale malt (2-row)
1.0 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) roasted barley
3.5 lbs. (1.6 kg) corn sugar
10 AAU Fuggle hops (120 mins)(2.0 oz./57 g of 5% alpha acids)
10 AAU Fuggle hops (60 mins) (2.0 oz./57 g of 5% alpha acids)
2.0 oz. (57 g) Fuggle hops (10 mins)
Fermentis Safale S-04 yeast
Step by Step
Mash grains at 154 °F (68 °C) in 11.5 qts. (11 L) of water. Boil for 120 minutes, adding hops at times indicated and sugar for final 15 minutes. Ferment at 68 °F (20 °C). As an option, you can add a Brettanomyces culture once the primary fermentation slows.
http://byo.com/stories/issue/item/3015-dublin-xxx-stout
