Second Irish Stout
Makes: 5 gals.
Started: 2/8/95 Racked: Bottled: 2/24/95
Ingredients
Malt: 4 lbs. Mountmellick Irish Stout malt extract
3 lbs. dark dry malt extract
3/4 cups corn sugar for bottling.
Boiling Hops: 1.5 ounce Northern Brewer hop pellets
Finishing Hops: 1/2 ounce Fuggles whole hop leaf plug
Yeast: Wyeast Irish Ale #1084
Adjuncts: 8 tsp. Burton water salt
1/3 lbs. roasted barley
1/3 lbs. black patent malt
3/4 lbs. crystal malt
Procedure
Ideal Directions:
Break the seal on the yeast and wait for it to swell. Make yeast starter out of
5 Tbs. dark dry malt extract and 2 cups water boiled for 15 minutes and cooled.
Put the crushed roasted barley, crystal malt, and black patent malt in the cookp
ot before boiling, with 1.5 gallons water. Remove after 5 minutes boiling to pr
event tannin release. Turn off the heat and add the malt extracts, gypsum, and
boiling hops; boil 60 minutes. Add finishing hops in last 10 minutes of boil. C
ool hot wort and sparge into 3.5 gallons cold water in the fermenter. Pitch yea
st when cool.
Actual Procedures:
Waited for Wyeast packet to swell. Sanitized bottle, ferm lock, cork, thermomet
er, funnel in bleach solution. Boiled a starter of 3 cups water and 7.5 Tbs. da
rk dry malt extract for 15 minutes. Put starter in a 7/8 gallon bottle when coo
led to 75 degrees F (20 min outside in the snow). Added Wyeast to starter. Clo
sed with a fermentation lock.
Next day, white spots floating on starter and very occasional bubbling in fermen
tation lock.
Cracked open the black patent malt and roasted barley with a rolling pin on wood
en cutting board. Sanitized all of the equipment in a bleach solution. Put bla
ck patent, barley, and crystal in the grain bag and placed grain bag in 1.5 gall
ons water in the big cookpot. Turned heat on low and let it steep for 20 minute
s, then turned the heat up. It came to a boil after another 20 minutes or so.
Boiled grains for 5 minutes, then shut off heat and removed grain bag from wort,
and "sparged" grain bag with a cup and a half of hot water.
Added the liquid and dry malt extracts, Burton water salt, and Northern Brewers
hop pellets and boiled about 65 minutes, stirring occasionally and reducing heat
once to keep from boiling over. Then added the single (1/2 oz.) Fuggles leaf plug and broke it up with spoon, boiled for 9 more minutes. Covered cookpot and placed outside in the snow for 20 minutes, then in the sink with my plastic bag "wort chiller" going for another 10 minutes. Strained wort into 3 1/2 gallons cool water in the fermenter and sparged with three or four cups of hot water. Accidentally dropped a utensil into the fermenter and maybe some of the hops strainings, so I bleached my arm, rinsed it off, and reached in and quickly grabbed the utensil out of the beer. In future, use only the rolling pin to hold up the handle end of the strainer. No other utensil will work as safely.
Beer was 72 degrees F without further waiting. I quickly dipped a plastic ziplock in the bleach solution, rinsed it, and held it over the hole on the fermenter
lid, which was on tight. Picked up the fermenter and shook it real well to oxygenate the beer. Then I pitched the yeast right away after taking a sample for
hydrometer. Hydrometer read 1.060. Covered fermenter and attached fermentation
lock. Moved fermenter into the basement.
When fermentation was done, bottled with a bit over 3/4 cups corn sugar (scooped
this time instead of measured the "baker's way") boiled in 2 cups water.
Brewing Record
2/5/95 Popped the inner seal in Wyeast packet at 4:30pm.
2/7/95 Wyeast packet is swollen. Began making starter at 3:30pm. Pitched Wyeast into starter at 4:30pm.
2/8/95 Began making beer around 4:00. Pitched yeast at around 6:30 at 72 degrees F.
2/9/95 Bubbling 3 times per minute at 3:00am.
2/10/95 Bubbling every four or five seconds at 3:00pm.
2/14/95 Bubbling about once every four minutes at 2:30pm.
2/15/95 Still bubbling about once every 4 min. at noon.
2/17/95 Still bubbling on occasion.
2/20/95 Bubbles very occasionally. Measured S.G. at 1.024 (with a new hydrometer; first one broke).
2/22/95 Measured S.G. at 1.023. Will measure again tomorrow before considering bottling.
2/24/95 Bottled at S.G. 1.024. Left a bit more headspace than with the Hunig Ealu.
2/28/95 Attached the lables to the bottles and admired my approximately four cases total of homebrewed beers. Speculated about when I'll drink that 750 ml bottle of the first stout.
3/11/95 Had first bottle. Quite bitter, very stout. Completely black.
Statistics
Original Specific Gravity: 1.06
Finishing Specific Gravity: 1.024
Estimated Alcohol Content: 3.78
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