Third Irish Stout
SUDS Recipe Report Page: 1
02/08/1999 22:15:09 3rd Irish Stout ("All Grain Stout 2/96")
Category : Classic Dry Stout
Method : Full Mash
Starting Gravity : 1.060
Ending Gravity : 1.015
Alcohol content : 5.8%
Recipe Makes : 5.5 gallons
Total Grain : 11.31 lbs.
Color (srm) :173.0
Efficiency : 85%
Hop IBUs : 37.3
Ingredients
Malts/Sugars:
1.00 lb. Chocolate
5.00 oz. Flaked Barley
8.75 lb. Pale Ale
1.00 lb. Roast Barley
4.00 oz. Black Patent
Hops:
2.00 oz. Styrian Golding 5.2% 60 min
0.50 oz. Home Blend NB&C 6.5% 30 min
Yeast: Wyeast Irish Ale
Water:
Boil temperature of water: 212F
Grain Starting Temperature: 72F
Desired Grain/Water Ratio: 1.25 quarts/pound
Strike Water: 3.53 gallons of water at 167F
First Mash Temperature: 150F
Water Absorbed by Grain: 1.13 gal
Water Evaporated during boil: 1.17 gal
Wort Left in Brewpot: 0.33 gal
Add 4.59 gal of water to yield 5.5 gal of wort
Procedure
Notes:
Pretreat mash & sparge water with Ca(OH)2, 1T/5gal.
Add 1T Burton water salt to mash.
3.53 gallons = 3 gallons 2 quarts 4 oz.
Goal is to have a mash at pH 5.2, 150F (may need to add cold water
at mash-in).
It is ideal to slightly acidify the sparge water.
4.59 gallons = 4 gallons 2 quarts 11 oz.
Don't forget to recirculate the first few quarts of extract.
Stop the lauter at 1.008 to 1.004 OR pH > 6.2, whichever is first.
If OG is too high, it's better to add new water than to oversparge.
Stopped lauter at 1.012. OG is 1.060. Pitched directly from yeast
packet. A tablespoon or so of vodka got sucked in thru the ferm lock.
On 2/10/96 (1 week later), is fermenting with one bubble every 4 to
6 seconds.
FG is about 1.018; used the little hydrometer since the big one broke
when I dropped it on the basement floor.
Log Entries
Date Started : 02/04/1996
Date Bottled : 02/17/1996
Starting Gravity : 1.060
Ending Gravity : 1.018
Alcohol content : 5.4%
Hop IBUs : 37.30
Did not use Irish moss.
Added 1.5 tsp ascorbic acid to the sparge water with a pH of around 6.
Mash pH was somewhere around 5.
Primed with 3/4 cups corn sugar boiled in 2 cups water for 10 minutes.
Made 49 bottles. Tastes nice and roasted at bottling. Color is an
opaque, rich brown-black.
2/8/98: Two years out, still have 14 bottles left. Tastes nice,
roasted, just a hint of tartness. Good beer. Will consider entering
in the St. Patrick's Day stout contest.
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