Irish Dry Stout

[DEMPSEY]

Here is a recipe for a Guinness clone that I can recommend. 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  3.9 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.

[johnrm]

This was mentioned at the weekend, all good too.
It was mentioned also that you RO your water and adjust.
What adjustments are you making?

[Tom]

Snap!

Was going to do a dry stout this morning, but the farm shop only had oats, so it's now an oatmeal dry stout. Otherwise remarkably similar to your recipe. Also using WLP007 instead of 004, as I'm building it up to RIS quantities in lieu of being able to make reliable starters.

Just heating up the sparge water, and so far, so happy.

You have a typo, I think, in your hop addition. 45gr or 0.45oz? Suspect it's supposed to be 45 grams, unless you're one of those crazies who mix imperial and metric, like our bloody local plumber.

[DEMPSEY]

This was mentioned at the weekend, all good too.
It was mentioned also that you RO your water and adjust.
What adjustments are you making?

For me as I did use all RO water I added
Chalk                                         5.63 gr
Epsom Salt                                2.33 gr
Baking soda                              1.61 gr
Calcium Chloride                       1.25 gr
Calcium Sulphate (Gypsum)      1.25 gr

[johnrm]

Thanks Brian.

[Beerbuddha]

Hi Dempsey could you recommend a source for brewing chalk ?
Also how do you add it ? I'm confused about proper additions of it as it doesn't like being dissolved from my reading.

[DEMPSEY]

Only place I got chalk was the homebrew shop as precipitated chalk. Did all my additions with the mash grains as per beersmith but a bit of calcium can further be added to the boil to help with the boil chemistry.

[Beerbuddha]

Cheers. Homebrew company description confused me a bit but if your using it then that's good enough for me 

[Will_D]

Chalk is Calcium Carbonate!

And apart from adding Calcium to  a wort it also raises the pH.

I use it now and again to reduce the acidity of country wines

[Bazza]

Hi all,

Quick question: I was hoping to do a variation on the above recipe tomorrow but only have 300g of flaked barley and I need 900g. Could I use 600g of regular porridge oats (tesco value rolled oats) as a substitute or will it completely wreck the stout?

Cheers,

-Barry

[DEMPSEY]

Yes you can but it will be an oatmeal stout instead

[Bazza]

Cheers. So slightly sweeter with a longer lasting head, if I've researched correctly?

-Barry

[Bazza]

Stupid Web and it's misinformation.

Cheers,

-Barry

[Stitch]

Oats are high in Beta Glucans which promote head retention I thought?

[RichC]

Oats will kill the head.

+1 in my experience