Rhoobarb
Well-Known Member
In a separate post, ajf had asked for a stout recipe for an upcoming celebration where a number of people of Irish ancestry would be attending. So, I'm posting this because it turned out excellent. I brewed this in mid-October, 2005, bottled it in mid-November and began drinking it the beginning of last month.
It is the third incarnation of this recipe and the first all-grain. I was attempting a Guinness Stout clone and, after reading about it, used Weyermann Acidulated malt to replicate that special 'tang' of Guinness. I named it for a friend whose favorite beer is Guinness.
D. McElderry’s Irish Wake Stout
Recipe 2005 / Mark Pannell
OG: 1.056
FG: 1.011
ABV = 5.9%
IBU = 40.8
SRM= 34.6
Grains:
8 lbs. Maris Otter British 2-row (3.0-L)
1 lb. flaked barley (2.0-L )
3/4 lb. roasted barley (474-L )
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)
6 oz. Mich. Weyermann Acidulated malt (2.3-L)
4 oz. Belgian chocolate malt, 2-row (425-L )
Bittering hops:
1 oz. Fuggles [4.1% AAU] (60 mins.)
1 oz. Kent Goldings [5.9% AAU] (60 mins.)
Flavoring hops:
.5 oz. Perle [4.3% AAU] (20 mins.)
Fining agent:
Irish Moss (15 mins.)
Yeast: White Labs WLP004 Irish Ale Yeast
Primary: 7 days at 68o F
Secondary: 14 days at 68o F
Total boil: 60 minutes
Mash in 3 gallons of water ~155o F for 60 minutes. Recirculate until clear, ~20 minutes. Sparge with ~7gallons of 176o F water. Add hops and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
It is the third incarnation of this recipe and the first all-grain. I was attempting a Guinness Stout clone and, after reading about it, used Weyermann Acidulated malt to replicate that special 'tang' of Guinness. I named it for a friend whose favorite beer is Guinness.
D. McElderry’s Irish Wake Stout
Recipe 2005 / Mark Pannell
OG: 1.056
FG: 1.011
ABV = 5.9%
IBU = 40.8
SRM= 34.6
Grains:
8 lbs. Maris Otter British 2-row (3.0-L)
1 lb. flaked barley (2.0-L )
3/4 lb. roasted barley (474-L )
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)
6 oz. Mich. Weyermann Acidulated malt (2.3-L)
4 oz. Belgian chocolate malt, 2-row (425-L )
Bittering hops:
1 oz. Fuggles [4.1% AAU] (60 mins.)
1 oz. Kent Goldings [5.9% AAU] (60 mins.)
Flavoring hops:
.5 oz. Perle [4.3% AAU] (20 mins.)
Fining agent:
Irish Moss (15 mins.)
Yeast: White Labs WLP004 Irish Ale Yeast
Primary: 7 days at 68o F
Secondary: 14 days at 68o F
Total boil: 60 minutes
Mash in 3 gallons of water ~155o F for 60 minutes. Recirculate until clear, ~20 minutes. Sparge with ~7gallons of 176o F water. Add hops and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
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