gunhaus
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- Mar 8, 2006
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I have a fondness for session stouts and porters. For years now i have brewed a knock off of the bottle type Guinness they serve in Isles that runs around 4% give or take. But i am always messing around a bit looking for more to like - ya know how it is. Anyway, in the Book Brewing Porters and Stouts is a recipe called "Flakes Away Stout" That caught my interests.
Thing is, I was cleaning out partial this and that supplies and did not have the exact recipe, so I did what came natural and "fixed it" to fit my ingredients. The original eliminates the ubiquitous Barley Flakes seen on most "Dry Irish Stout" bills. As it is, I happen to like what flaked barley does in low gravity stouts - and I had some to use up. Subs ensued.
I will print to original recipe then my revisions. It is really a straight forward low gravity stout that is plenty nice to drink about 30 days grain to glass.
ORIGINAL:
5.5 lb Briess mild ale malt
0.8 lb Briess Victory Malt (20L)
0.8 lb Crystal malt (60L)
0.6 lb Chocolate Malt (450L)
0.4 lb Black Malt (550L)
0.7 oz Magnum Pellets @ 90 min
Wyeast 1335, or White Labs WLP 023
OG -1.038
FG - 1.010
ABV - 3.6%
IBU - 31
SRM 113
Mash at 150 -152 1 hour, single sparge, 90 minute boils
(Just adapt water amounts and style etc to your taste and system. I did this at 1.5 quarts per pound in my old cooler set up)
NOW - My changes and the end results:
I had no Victory, and I like what flaked barley does in these stouts so i substituted 1.0 LB of Flaked Barley for the 0.8 LB of Victory. I also added .25 lb of Special B to the bill - because i had it and it can make cool flavors, and i felt like it. I wanted to use an Irish Ale Yeast like WL 004, but I did not have any, so I used Nottingham. I used .75 oz of the Magnum, because as it happened i had an open package that weighed out at that. (Truth told, this all started as a project to find a couple recipes to use up open hop packs more than anything - strange how things come around ain't it!)
I mashed this for 60 minutes @ 153. Sparged to 7.0 gallons, and boiled in my system for 90 minutes. Cooled to 65 degrees, and pitched the Notty.
I left this 12 days on the primary - It was done at 10, but I was busy, and a couple days sure never hurts.
My OG going into the Primary was 1.041
My FG is 1.010
Happy - spot on expectations.
I put this in a keg, and it actually had to sit for 10 days @ 65 degrees waiting for space. I purged the head space a few times and put about 20 psi on it but otherwise it was not on any gas at that time. Then i put it in the fridge, at 9 psi for two weeks - sit and forget. Finally got around to tasting it, and it is really quite nice! I would be really comfortable with this stout going 2 weeks on the primary, and 2 weeks in the keg, and pound away.
It is dry, has a little bitter/coffee nature to it, There is a little hint of raisin or prune, most likely from the special B, it is quite smooth. The body is a little lighter than my other session stout - but that is probably not bad for hot day quaffing, and ice cold service. I let my second pint warm slowly and the chocolate notes came out a bit as it warmed up it might be wishful thinking, but i felt that the slight "sweetness/prune/raisin" note got a little bigger too. But this is so subtle . . . . ? It is really a nice drinkin' stout. At 9 psi the carbonation with my set up was good, it made a nice fairly thick head that actually lasted a surprisingly long time. Nice clinging lace on the glass. My drinking cohort during this taste test, actually opined that he might like the bubbles bumped up a bit to say 12 psi. He felt it might make it even more quaffable on hot days -etc. But he is a heathen so don't take him too seriously.
If i make it again I might try the other yeast, and i may up the hops to 1oz - i think it could have benefited from a little more bitterness. But over-all I am pretty happy with what amounts to left--overs casserole! HEY - maybe there's a name to be had there! Watchyagot Stew Stout?? Thoughts? Watchyagot Stout? Maybe?
Thing is, I was cleaning out partial this and that supplies and did not have the exact recipe, so I did what came natural and "fixed it" to fit my ingredients. The original eliminates the ubiquitous Barley Flakes seen on most "Dry Irish Stout" bills. As it is, I happen to like what flaked barley does in low gravity stouts - and I had some to use up. Subs ensued.
I will print to original recipe then my revisions. It is really a straight forward low gravity stout that is plenty nice to drink about 30 days grain to glass.
ORIGINAL:
5.5 lb Briess mild ale malt
0.8 lb Briess Victory Malt (20L)
0.8 lb Crystal malt (60L)
0.6 lb Chocolate Malt (450L)
0.4 lb Black Malt (550L)
0.7 oz Magnum Pellets @ 90 min
Wyeast 1335, or White Labs WLP 023
OG -1.038
FG - 1.010
ABV - 3.6%
IBU - 31
SRM 113
Mash at 150 -152 1 hour, single sparge, 90 minute boils
(Just adapt water amounts and style etc to your taste and system. I did this at 1.5 quarts per pound in my old cooler set up)
NOW - My changes and the end results:
I had no Victory, and I like what flaked barley does in these stouts so i substituted 1.0 LB of Flaked Barley for the 0.8 LB of Victory. I also added .25 lb of Special B to the bill - because i had it and it can make cool flavors, and i felt like it. I wanted to use an Irish Ale Yeast like WL 004, but I did not have any, so I used Nottingham. I used .75 oz of the Magnum, because as it happened i had an open package that weighed out at that. (Truth told, this all started as a project to find a couple recipes to use up open hop packs more than anything - strange how things come around ain't it!)
I mashed this for 60 minutes @ 153. Sparged to 7.0 gallons, and boiled in my system for 90 minutes. Cooled to 65 degrees, and pitched the Notty.
I left this 12 days on the primary - It was done at 10, but I was busy, and a couple days sure never hurts.
My OG going into the Primary was 1.041
My FG is 1.010
Happy - spot on expectations.
I put this in a keg, and it actually had to sit for 10 days @ 65 degrees waiting for space. I purged the head space a few times and put about 20 psi on it but otherwise it was not on any gas at that time. Then i put it in the fridge, at 9 psi for two weeks - sit and forget. Finally got around to tasting it, and it is really quite nice! I would be really comfortable with this stout going 2 weeks on the primary, and 2 weeks in the keg, and pound away.
It is dry, has a little bitter/coffee nature to it, There is a little hint of raisin or prune, most likely from the special B, it is quite smooth. The body is a little lighter than my other session stout - but that is probably not bad for hot day quaffing, and ice cold service. I let my second pint warm slowly and the chocolate notes came out a bit as it warmed up it might be wishful thinking, but i felt that the slight "sweetness/prune/raisin" note got a little bigger too. But this is so subtle . . . . ? It is really a nice drinkin' stout. At 9 psi the carbonation with my set up was good, it made a nice fairly thick head that actually lasted a surprisingly long time. Nice clinging lace on the glass. My drinking cohort during this taste test, actually opined that he might like the bubbles bumped up a bit to say 12 psi. He felt it might make it even more quaffable on hot days -etc. But he is a heathen so don't take him too seriously.
If i make it again I might try the other yeast, and i may up the hops to 1oz - i think it could have benefited from a little more bitterness. But over-all I am pretty happy with what amounts to left--overs casserole! HEY - maybe there's a name to be had there! Watchyagot Stew Stout?? Thoughts? Watchyagot Stout? Maybe?