Dry Irish Stout
Dry Irish Stout
If anyone here likes Guinness Draft Stout served on nitro then this recipe will make a very good copy.
The hops can be any variety that do not have alot of aroma to carry over. I used Maryanka as it was available to me but the main thing you want is the IBU's. The unmalted flaked barley can also be just unmalted barley but you will need to do a stepped cereal mash to gelatinize the starches beforehand. First step for this would be 60C rest.
Batch size 25 Litres
Pale malt 2.0 EBC 3.68 KG 70%
Unmalted Barley flaked 3.3 EBC 1.05 kg 20%
Roast Barley 1200 EBC 0.42 kg 8%
Acid Malt 5.9 EBC 0.11 kg 2%
Maryanka hops 8.3% 38 IBU,s 0.45 gr
Irish ale yeast WLP004
SG 1045 FG 1012
ABV 4.4%
Crush all the grains and do a single infusion mash @ 67 C
Add hops to a 60 minute boil
ferment at 19C
ready in 3 weeks,keg and carbonate and serve on nitro.
The hops can be any variety that do not have alot of aroma to carry over. I used Maryanka as it was available to me but the main thing you want is the IBU's. The unmalted flaked barley can also be just unmalted barley but you will need to do a stepped cereal mash to gelatinize the starches beforehand. First step for this would be 60C rest.
Batch size 25 Litres
Pale malt 2.0 EBC 3.68 KG 70%
Unmalted Barley flaked 3.3 EBC 1.05 kg 20%
Roast Barley 1200 EBC 0.42 kg 8%
Acid Malt 5.9 EBC 0.11 kg 2%
Maryanka hops 8.3% 38 IBU,s 0.45 gr
Irish ale yeast WLP004
SG 1045 FG 1012
ABV 4.4%
Crush all the grains and do a single infusion mash @ 67 C
Add hops to a 60 minute boil
ferment at 19C
ready in 3 weeks,keg and carbonate and serve on nitro.
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
Re: Dry Irish Stout
Thanks for that JL.
I've not come across Marynka hops before (a Polish variety according to Hopslist)- are they readily available in the UK?
I've not come across Marynka hops before (a Polish variety according to Hopslist)- are they readily available in the UK?
Re: Dry Irish Stout
Not to sure about availability but we did a group buy of hops a while back with many varieties and they were the cheapest one we bought. Not because they are poor quality but simply they are not in with the new sexy varieties that you pay big for. Excellent for a nice bittering hop
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
Re: Dry Irish Stout
Maltmiller and Worcesterhopshop both have them and they are cheap. 8% Alpha. Dual purpose I guess.
- seymour
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Re: Dry Irish Stout
Looks great, john luc, thanks for sharing.
I love Marynka too, though I've never found whole cone. I've worked with pellets and concentrated extract. Michael Jackson praised them for the cedary, licourice-like essence which I agree with. I think that's what makes them so great in amber or darker ales especially, like this one.Jim wrote:Thanks for that JL.
I've not come across Marynka hops before (a Polish variety according to Hopslist)- are they readily available in the UK?
Re: Dry Irish Stout
Hello, I was browsing archives to look at a Guinness recipe and the 70/20/10 principles and what other add-ins are used, and come across this post... I was wondering what Acid Malt would do or what affect it has on the beer, I thought it just lowered the PH? also does the unmalted flaked barley take care of the head or would you add some wheat?
Cheers
Doug
Cheers
Doug
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Re: Dry Irish Stout
Well Guinness add a sour to give it that twang so thats why I'm guessing acid malts in there.
The unmalted barcley should deffo sort the head
The unmalted barcley should deffo sort the head
- orlando
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Re: Dry Irish Stout
You don't really need acidulated malt, this was really a dodge for German brewers trying to get round Reinheitsgebot and that has just filtered down to US home brewers from their "german" emigre brewing tradition. It does have a H&S aspect too, and as no one is allowed to die anymore without it being someone elses fault, there is an aversion to acid like Sulphuric and Hydrochloric, my weapons of choice. The point is the acidity does not necessarily carry over into the flavour of the beer but will be determined by how much you use.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Dry Irish Stout
Hello, I brewed this as a straight 70/20/10 with a WL004 Irish Ale yeast, and to be honest I can't believe how near to a Guinness it is.... One thing that would take this to the real article would be some more smoothness. Has anyone got any tips, would some malted oats do it?
Cheers
Cheers
Re: Dry Irish Stout
Time aging.
Nitro.
Nitro.
Re: Dry Irish Stout
I used the acidulated malt to add a bit of lactic acid. could up it to 5% if you want.
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
Re: Dry Irish Stout
I take it you mean 45g of hops and not 0.46g. Pure Nitro or nitro/ co2 mix?
Re: Dry Irish Stout
Also interested in how to get the smoothness, possible without nitro? Some added flaked oats? Nitro seems a step to far for my simple set up..
- orlando
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Re: Dry Irish Stout
Oats and chloride forward water treatment.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer