How Dry I Am Dry Stout

[jkpq45]

Here's another recipe for my wedding on September 19th. Serving the BMC crowd I figured I'd throw in a batch of SnickASaurusRex's 290*F maillard syrup (to dry it out). If the raisin/plum/fig flavor of the syrup comes through into the final batch, I may end up with more of a porter-style. Comments are welcome--beertools didn't have the Wyeast 9093 Imperial Blend I plan to use, it's performed so well on stouts in the past I figured I'd use a washed culture again.

How Dry I Am Dry Stout
August 7, 2009

Category Stout
Subcategory Dry Stout
Recipe Type All Grain
Batch Size 5 gal.
Volume Boiled 6.5 gal.
Mash Efficiency 72 %
Total Grain/Extract 7.75 lbs.
Total Hops 2.0 oz.
Calories (12 fl. oz.) 186.9
Cost to Brew $29.44 (USD)
Cost per Bottle (12 fl. oz.) $0.55 (USD)

5 lbs. Maris Otter Pale info
0.5 lbs. English Chocolate Malt info
0.25 lbs. British Black Patent info
2 lbs. Candi Sugar Dark info
1.5 oz. Willamette (Pellets, 4.4 %AA) boiled 60 min. info
0.5 oz. Willamette (Whole, 4.4 %AA) boiled 15 min. info
Yeast : WYeast 1028 London Ale info

Predicted Dry Stout Compliance
Original Gravity 1.047 1.036 - 1.050 100 %
Terminal Gravity 1.010 1.007 - 1.011 100 %
Color 36.44 °SRM 25.00 - 40.00 °SRM 100 %
Bitterness 33.2 IBU 30.00 - 45.00 IBU 100 %
Alcohol (%volume) 4.9 % 4.00 - 5.00 % 100 %
100 % overall

 

[jkpq45]

That yeast really chewed through this beer. FG at racking to secondary last week was around 1.005. Tastes delicious, no alcohol hotness, etc.