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Style of the Week: Dry Irish Stout

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October 24, 2014 by fhsteinbart


Dry Irish Stout

Typical Dry Irish Stout with thick creamy head due to the use of flaked barley.

When I went back to southern Ireland, in County Cork to visit my extended family, I was impressed by the flavor and aroma of the stouts I tasted there. My favorites were Beamish, and Murphy’s. Both exhibited the soft creamy lusciousness of this style, with Beamish being slightly sweeter than the Murphy’s. Both were nicely bittered, and slightly flavored with hopos even though the roasted grain flavor predominates. If you want a low calorie alternative to the low flavored domestic light lagers, try one of these beers, and I’m sure that you’ll agree that these beers will fill the bill for flavor, aroma, and character. Below is a recipe of mine for making a standard Dry Irish Stout:

Extract:

5 lb Light Malt Extract

½ lb. Roast Barley

¼ lb. Black Patent Malt

¼ lb. Crystal Malt 120L

2 lbs. Flaked Barley

1 ½ oz. Northern Brewer Hops – Bittering

½ oz. Fuggles Hops – Aroma

Wyeast 1084, WLP004, or S-04

Procedure:

  • Heat 2-5 gallons of water to 165°F
  • Place grains in a steeping bag and steep at 160°F to 170°F for 30 min. Remove grains.
  • Turn off heat and add malt extract, stirring until fully dissolved.
  • Return to Heat, bring to boil for 5 min. then add bittering hops. (Northern Brewer)
  • Continue boiling for 50 min. then add aroma hops (Fuggle) and Whirlfloc tablet or Irish Moss.
  • Boil for 10 minutes then turn off heat and cool mixture by placing kettle in an ice bath or using a wort chiller.
  • Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
  • Aerate unfermented wort (shaking works well)
  • Pitch yeast and ferment at 68F to 70F.

All Grain:

7lb. 8oz. British Pale Malt

½ lb. Roast Barley

¼ lb. Black Patent Malt

¼ lb. Crystal Malt 120L

2 lb. Flaked Barley

1 ½ oz. Northern Brewer Hops – Bittering

½ oz. Fuggles Hops – Aroma

Wyeast 1084, WLP004, or S-04

Procedure:

Infusion mash at 154°F for 1 hour. Fly or batch sparge until 6-6.5 gal sweet wort has been obtained. Boil for 1 hour, adding aroma hops during the last 10 minuets of boil. Cool wort, pitch yeast and proceed with your normal fermentation procedure. Gravity may vary depending on system efficiency.

 

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