Dry Irish Stout 3V 1

Taking a bit of a break from familiar styles my last two beers so decided to continue that trend and brew another new one for me, Dry Irish Stout.  Guinness is my favorite low calorie beer and I really enjoy it’s flavor profile.  I read through all my books on the subject and it seems most are in agreement on what the recipe should look like.  English Pale Malt with a healthy does of Flaked Barley and Roasted Barley so I took all the recipes together and came up with this guy.

Recipe Info

Recipe: dry irish stout 3v 1
Style: Irish Stout 15B BJCP 2015
Date: 05-03-2017

Recipe

Guideline Min

Guideline Max

OG

1.042

1.036

1.044

FG

1.008

1.007

1.011

Color

24.3

25.0

40.0

ABV

4.4

4.0

4.5

IBU

35.0

25.0

45.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 10.75 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.36 G
Volume: 6.22 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.035
Predicted Mash Run-off: 4.39 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

7.000 Lb

65.0 %

Maris Otter (Crisp)

82.0

3.0

2.500 Lb

23.0 %

Barley, Flaked (Briess)

77.0

1.7

1.250 Lb

12.0 %

Roasted Barley (Briess)

72.0

300.0

Hops

Weight

Name

AAU

Time

Use

IBUs

2.25 Oz

East Kent Goldings (EKG)

5.0

60 mins

Boil

35.0

Yeast

Amount

Name

1.000 unit

Irish Ale White Labs WLP004

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

1.000 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.44

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

101

3

21

182

24

55

Sparge

93

3

21

183

24

30

Final

128

4

28

240

32

58

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.200 G
Percent RO / Distlled: 0 %
Water Used: 5.200 G

Mash Water Adjustments
Calcium Chloride: 6.2 g
Pickling Lime: 0.3 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G

Sparge Water Adjustments

Calcium Chloride: 4.8 g

Notes

Mash 150f 60 mins
2 weeks 65
Diacetyl rest at 70f

5/8/17 250mL w/ 25g DME WLP004 starter
5/10/17 normal 3V brewday.  hit all numbers.  no issues although over cooled a bit to 62F and raised to 65F over 24 hours.
5/11/17 1/4″ kreusen and slow steady bubbling
5/12/17 strong steady bubbling.  kreusen dropping.
5/13/17 kreusen dropped.  ~3 sec.
5/15/17 no bubbling
5/24/17 racked to keg.  FG 1.012.  really nice beer!  clean.  no issues.  good clarity.  set @ 8psi @35F
6/3/17.  still not fully carbed.  should start with high overnight psi next time.  upped to 10psi to get carb right and then bottle.

I really like how this beer turned out.  side by side very similar to guinness even though not on nitro.

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