- A modern Irish dry stout, brewed on the weekend of the Winter Solstice. Similar to last year's Solstice Stout but with a bit more variety in the dark roasted malts. Same classic Irish Stout 8:1:1 ratio of pale malt, flaked barley and roasted malts.
26-Dec-2004
Recipe (for 5 gallons final volume)
8.0 | pounds | (80%) | Crisp Maris Otter Pale Malt |
1.0 | pound | (10%) | Breiss Flaked Barley |
8.0 | ounces | (5%) | Dark Roasted Barley |
4.0 | ounces | (3%) | Chocolate Malt |
4.0 | ounces | (2%) | Breiss Roasted Barley (300 L) |
1.5 | ounces | Northern Brewer whole hops, 7.1% AA (60 minutes) | |
0.25 | teaspoon | Irish Moss (15 minutes) | |
- White Labs WLP022 Essex Ale Yeast, pitched at 68°F
- Starter: Top crop from previous recipe stored under distilled water in fridge, pitched into 1 quart sterile wort a few days early, crash cooled, decanted, warmed.
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 36 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 2/3 teaspoon Gypsum. adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)
- 1 2/3 teaspoons Baking soda. adds 165 ppm carbonate ion, 65 ppm Sodium ion
Mash
- 15 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes)
Sparge
- 6 quarts water @ 210°F, drain
- 15 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 80 minutes to yield 5.5 gallons wort
- Spigot got plugged with hops during chilling, requiring some hot wort transfers.
Fermentation
- Primary: plastic, 7 days, 68°F, Temperature range 68 - 66 F
- Secondary: glass, 12 days, 66°F, 7 days at 64, 5 days at 54
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 6 weeks
- Ready to drink on 27-Feb-2005
Properties
Starting Gravity: 1.049 | Final Gravity: 1.015 |
Original Extract: 12.1°plato | Apparent Extract: 3.8°plato |
Real Extract: 5.36°plato | |
Alcohol: 4.4% by volume | (3.5% by weight) |
Apparent Attenuation: 68.5% | Mash Efficiency: 76% |
Bitterness: 36 IBU | Color: 50 SRM |
BU:SG: 0.73 | BV: 1.38 |
Tasting Notes
- 22-Mar-2005 (12 weeks) -- I've made this beer before, and I like it. It's light and easy to drink, but still creamy, dark and roasted.
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