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Just Brewed: Dry Irish Stout

19 Sep

This recipe was heavily influenced by the Dry Irish Stout recipe in the book Brewing Classic Styles. I have tried a couple of stout recipes before, but for several reasons, they have not turned out great. Mainly the problem had to do with mash issues and yeast not fully attenuating–leaving a medium-ish body finish–which is not ideal for “dry” stout.

I have a good feeling about this one–primarily because of the milled roasted barley and goodly amount of flaked barley. One huge unknown at this point is the yeast. Many recipes call for Irish ale yeast. The plus about this yeast is its low ester production. Of course, just about any yeasts can be “low ester” producing if fermented at the right temperature. So, I decided to give Fermentis Safale US-05 a try. Its label says it is an American Yeast, but it’s qualities are well suited for Stout–high attenuation and clean fermentation. I am fermenting it at 64 F, which should keep things in the clean zone. So far so good, but with only 6 hours into fermentation, it’s much too early to tell.

In the meantime, here is the recipe for Dry Irish Stout. It is unnamed as of yet. we’ll see how it shapes up.

 
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