Friday, November 12, 2010

Recipe #35 - Irish Stout

 This recipe marks a turning point for me for two reasons, it's my first recipe using grains and Dry Malt Extract (DME) instead of canned extract and it was given to me by a really experienced brewer, Joe Bair at Princeton Homebrew. As Joe explained it when using canned extracts like Un-hopped Malt Extracts (UME) you don't know what is actually in the extract, the amounts and types of ingredients are never published by the manufacturer. The same is even truer for Hopped Malt Extracts (HME) with the added mystery of not knowing what type or quantity of hops were used for bittering, flavor and aroma.

Stout Bottling Sample With Residual Co2

 Brewing beer using DME allows a brewer to put their mark on the beers they brew since the bags are clearly marked with which types and percentages of grains were used to make it. Using DME also makes your recipe's hop selection and schedule easier to figure out since DME has no hops already added to it. This allows your to be more creative in selecting the type of hops and boil times needed to get the right flavors, aroma and bitterness into your beer.

  The addition of the freshest specialty grains to the recipe's base malt provides the color, flavors and caramelized sugars that add the depth and complexity needed to produce a superior beer. The English Ale yeast was selected for its ability to form a compact sedimentation that produces a beer with improved clarity and the use of traditional English hops add the authentic Stout taste. 

I used qBrew's default 'Irish Stout' style guidelines to crunch the recipe's numbers.

 Click to download Screwy's latest qBrew database   

Size 2.13 gallons: Estimated IBU=38, SRM=34, OG=1.047, FG=1.012, ABV=4.5%
Click to download this recipe file for qBrew
1/8 pound Black Patent
1/8 pound Carapils
1/8 pound Chocolate Malt
1/8 pound Crystal 60L
1/8 pound Roasted Barley
2 pounds Muntons DME - Dark

1 ounce Kent Goldings (UK) pellet hops boiled for 30 minutes

11.5 grams Fermentis Safale S-04 yeast
Pitched at 65F and fermented at 65F

Steep grains for 30 minutes at 155-165F in 5 quarts filtered water
Heat wort to rolling boil
Add and boil 1 oz. hops for 30 minutes
Stir in DME and boil for 5 minutes
Use wort chiller or ice bath until wort temperature cools to 70F
Add 3 quarts cold filtered water to Mr. Beer fermenter
Pour cooled wort into fermenter keg, aerate and pitch yeast
Ferment at constant 65F temperature for 21 days

 Stout Wort Boil With Kent Golding Hops

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