Dropkick Murphy's Irish Stout

[dirk]

Heyo,

So I wanted to brew a dry stout a little while ago and finally settled on this from byo:

http://www.byo.com/stories/recipeindex/article/recipes/114-stout/577-dropkick-murphys-dry-stout

Dropkick Murphy’s Dry Stout

5 gallons/19 L, extract with grains; OG = 1.040; FG = 1.007; IBU = 33; SRM = 38; ABV = 4.2%

Ingredients:

3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
0.5 lbs. (0.23 kg) Crisp Maris Otter pale ale malt
1.5 oz. (43 g) crystal malt (60 °L)
10 oz. (0.28 kg) roasted malt (500 °L)
2 oz. (57 g) chocolate malt (350 °L)
1 lb. 7 oz. (0.65 kg) cane sugar
7.5 AAU Target hops (60 min) (0.68 oz./19 g of 11% alpha acids)
2.5 AAU Target hops (15 min) (0.23 oz./6.4 g of 11% alpha acids)
1/4 tsp. yeast nutrients (15 mins)
White Labs WLP007
(Dry English Ale) yeast
(1 qt./~1 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step:

Steep grains for 45 minutes at 150 °F (66 °C) in 0.5 gallons (1.9 L) of water. Add water to make 3 gallons (11 L) of wort, stir in sugar and bring to a boil. Add first hop addition and boil for 60 minutes. Stir in extract, remaining hops and nutrients with 15 minutes left in boil. Ferment at 70 °C (21 °C).

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Anyways, my version (aptly named "Cheapo Dry Stout") actually started around 1.045, but bottling yesterday I only made it to ~1.020. Rather than the 1.007 the recipe called for, and the 1.011 I was hoping for.


I used Nottingham too (had just shipped to the LHBS, I pulled mine out of the box it arrived in), which ought to have gotten it pretty dry. No starter though, but I don't really use starters for OG's over 1.070.


Soooo, what's the deal? Anybody ever tried this recipe? Anybody real good at Dry stouts? Because I want one.

 

[Pappers_]

Are you sure that the yeast was done working?

 

[dirk]

err, yes.

 

[Poobah58]

No way on earth that yeast was done at 1.20 from 1.045! What was your ferm temp and for how long?

 

[TopherM]

On a typical average gravity ale, Notty fermentations get from OG to 1.02 pretty quickly, like within 72 hours, but the last hundreth of a point will take a good 8-12 more days, and will happen with absolutely no airlock activity.

So, did you ferment for a week, or more like three weeks? You should have been closer to three weeks.

 

[dirk]

think it was about two weeks in primary two weeks in secondary. So I guess I'll leave it on the cake longer. Thanks.