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Style of the Week: Dry Irish Stout!

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February 26, 2016 by fhsteinbart


stout glass

Here we see a modern stout glass with a typical tannish off white foam stand and rich blackish brown color.

One of the most ubiquitous beers known is the style called Dry Irish Stout. Lighter in calories than many “diet” beers, this style erupted on the scene as a tax saving way of making a stout. Since malt is taxed, and food is not, non malted cereal grains weren’t taxed going into the brew pot! So Arthur Guinness, who brewed what has now become a style unto its own, was trying to make a more economical brew. Personally, I like all the fine stout’s from Ireland, and have a recipe below that is sure to bring out the blarney and begorrah in all of us this coming St. Patrick’s day! Consumed by the pint, this low alcohol beer is best enjoyed as a cask, or nitro poured beer, but even with low carbonation is also good bottle or keg conditioned.

 

Extract:

  • 5 lbs. Extra-Light LME
  • 1 lb. Black Roasted Barley
  • 2 lbs. Flaked Barley
  • 2 oz. Goldings Hops
  • Whirlfloc tablet or Irish Moss
  • Wyeast 1084, WLP004, Imperial Darkness, or Safale S-04 yeast

Instructions:

  • Heat 1 gallon of water to 155°F.
  • Turn off heat and add steeping grains, and steep for 20 minutes.
  • Remove the steeping grains, adding the malt extract and stirring until fully dissolved, then add water to volume.
  • Return to heat, bring to boil for 10 min. then add bittering hops.
  • At 15 minutes remaining in the boil, add a Whirfloc tablet.
  • After boil has finished, turn off heat, and cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
  • 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 68° F until completed (about a week).
  • Allow to age an additional four to six weeks before packaging up as usual.

All Grain:

  • 7 lbs. Pale Ale Malt
  • 1 lb. Dark Roasted Barley
  • 2 lbs. Flaked Barley
  • 2 oz. Goldings Hops
  • 1 Whirlfloc tablet
  • Wyeast 1084, White Labs WLP004, or Imperial Darkness, or Safale S-04 yeast

Procedure:

Infusion mash at 158°F for 1 hour, using a standard (1.33qt./lb.) mash. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 15 minutes into the boil. At 15 minutes remaining add the Whirlfloc tablet or Irish moss. At 0 minutes (knockout), cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 68°F. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed.

Package up as usual; bottled versions should use 120 gms. corn sugar (approx. ½ cup), or kegged to 15 psig, and allow two weeks to come into condition. Serve at 55°~60°F in a Dimpled mug or modern Stout pint glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

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