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Recipe - AG - Dry Irish stout

Started by nigel_c, May 12, 2016, 08:01:19 PM

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nigel_c

This is the recipe for the dry Irish stout I brought along to the NCB meet up in Swords the other night.
Simple but tasty.

Irish Stout (15 B)Type: All Grain
Batch Size: 21.00 l
Boil Time: 60 min

OG 1.048
FG 1.012
ABV 4.7%
IBU 40

Ingredients Amt Name Type # %/IBU
3.00 kg Minch Pale Ale Malt (5.0 EBC) Grain 1 63.2 %
0.75 kg Barley, Flaked (3.3 EBC) Grain 2 15.8 %
0.50 kg Brown Malt (128.1 EBC) Grain 3 10.5 %
0.50 kg Roasted Barley (1367.0 EBC) Grain 4 10.5 %
20.00 g Magnum [17.00 %] - Boil 60.0 min Hop 5 40.3 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast


Really happy with this and glad everyone liked it.


Frequent Sequence

Looks good. I appreciate the percentages makes it much easier to eyeball and estimate for different systems.

DEMPSEY

Brown malt is the new sexy malt,again :)
Dei miscendarum discipulus
Forgive us our Hangovers as we forgive those who hangover against us

Pheeel

Wow. I definately thought there was chocolate in there...
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molc

Brown malt is great. I think since its not in a lot of beers anymore, it gives a different enough flavour to make people sit up. Isn't the modern London Porter done with a brown malt base now?

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Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

nigel_c

I love the stuff. I think it gives a lovely toast crust flavor. Its a malt i try to include in my porters/stouts.
I find it gives a bit of sweetness (not sure if its the best way to describe it) to the finished beer.

Qs

Quote from: molc on May 13, 2016, 08:32:11 AM
Brown malt is great. I think since its not in a lot of beers anymore, it gives a different enough flavour to make people sit up. Isn't the modern London Porter done with a brown malt base now?

Sent from my HTC One_M8 using Tapatalk

About 10% if were talking about the one in Gordon Strongs book. I have all the ingredients ready to do it in my next couple of brews.

molc

Quote from: Qs on May 13, 2016, 07:46:32 PM
Quote from: molc on May 13, 2016, 08:32:11 AM
Brown malt is great. I think since its not in a lot of beers anymore, it gives a different enough flavour to make people sit up. Isn't the modern London Porter done with a brown malt base now?

Sent from my HTC One_M8 using Tapatalk

About 10% if were talking about the one in Gordon Strongs book. I have all the ingredients ready to do it in my next couple of brews.
Yeah that's the one. They reference it in the style guides as well. Sounds pretty damn tasty.
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

nigel_c


nigel_c

Bumping this recipe. It's one I've made a good few times now and am really happy with it. It's a simple tasty dry stout. Mash at 64c.

molc

Ditto - it's my goto Stout. That extra brown... ^-^  That reminds me, I bought all the ingredients for a stout last month...
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

Simon_

Sparging this at the moment. Will be an entry in the NCB Stout comp

FYI health food shops stock flaked barley amongst other interesting grains if you don't have it to hand. I got some in Nourish inside Dunnes Stores