So it’s time to start looking at the next step for the Dry Irish Stout. I’ll put up pictures for it when I end up making it (this weekend hopefully) but I wanted to get the recipe out today so people can start working on it or at least have time to make some modifications if that’s your thing.
If your lost in what I’m talking about, this stout you can drink by it’s own if you wanted to but it’s going to be used for the whiskey/rum aged stout. This is a stand up stout by itself though. If you have ever tasted “Murphy’s Irish Stout” this is based off of that one. You can find this recipe in the “Clone Brews”, it’s loosely based off of it.
Style: Dry Stout
OG: 1.042
FG: 1.009
IBU: 35
SRM: 77
AVB: 4.2%
Yield: 5 Gallons
Serving Notes: This stout is ready to drink as soon as it is carbonated. It will peak at 2-4 months and will keep at cellar temperatures for 5 months.
Food Pairing: Mussels, Clams, Scallops
Ingredients:
9 oz roasted barley
6 oz chocolate malt
4 oz 60L crystal malt
5 lbs Light DME
8 oz cane sugar
1 oz Kent Goldings Hop (60min Boil)
1/4 oz Kent Goldings Hops (15min boil)
Yeast: 004 Irish, 023 Burton, Safale – 04 (what ever your weapon of choice is)
Directions
1) Steep in 2.5 gallons of water: 9 oz roasted barley, 6 oz chocolate malt, 4 oz 60L crystal malt at 150 degree’s for 30min.
2) Strain the grains into your brew pot and 5 lbs of your malt extract, 8 oz of cane sugar and bring to boil. At the beginning of the boil add 1 oz of Kent Golding hops.
3) Boil for 45min and then add 1/4 oz of East Kent Goldings hops and also irish moss if you want (1 tsp).
4) Boil for 15 more min and then turn off the heat and let it cool. Fill up to 5 gallons and pitch yeast.
All grain method:
Mash 6.25 lbs of British 2-row pale mat with specialty grains at 152 degrees for 90min. Add 20% less of the hops & cane sugar that you would for the extract recipe for 90 min boil. Add the flavor hops and Irish moss for the last 15min of the boil.
For the fermenation of this beer, you are going to let it ferment in the primiary fermenter for about a week, then rack it into the secondary. In the secondary add the oak chips to your beer which have been soaking in rum or whiskey. Let it sit in secondary for about 4 weeks – 6 if you would like.
Analysis:
Roasted Barley
This has an almost coffee like flavor that comes out. Roasted barley is commonly seen in stouts and porters.
Chocolate Malt
This malt is much like the roasted barley in the sense that you will get coffee flavors out of it, but it is bit darker. Also hints of chocolate… may seem obvious but that’s kinda my thing – I like to state the obvious.
Crystal Malt 60L
You’re going to get some sweeter flavors out of this malt. 0.25 lbs of crystal 60L is just enough for an accent in the brew and not much more.
WHY NO BLACK PAT?
Actually this is one of the reasons why I enjoy this brew. Black pat to me if not used correctly can leave some very over powering flavors, I believe people refer to them as HARSH. Black pat, is kinda like roasted barley but up to 600L depending on who makes it. It’s just a dark malt. By not using it, your avoiding an over powering flavor that would take away from the oak if you chose to use it. If you wanted to add black pat to make this beer a bit more, “Robust” then I would just add 1-3 oz of it. Not any more then that.
5lbs DME
Just the body of the brew. This brew is only getting up to 4.2%. It’s a border line session beer.
8 oz cane sugar
Don’t worry it’s not going to make your beer taste, “cidery” as so many brewers have been told. The reason that it would taste cidery was because of the pitch rate back in the day and poor nitrogen levels. Adding cane sugar is going to be adding fermentable sugars to the wort. Check it out.
Kent Golding Hops
Great hop for Irish Stouts. Its just a great European hop. If you wanted to choose 2 hops, for the last 15min you could always do, Fuggles or Styrian Goldings. Either one would work fine.
Conclusion:
I’m a big stout guy. I very much enjoy the stouts when it gets into colder temps. One thing that I really enjoy about this recipe is how light of a brew it actually is. While it’s dark it’s very easy to drink. So like I said earlier, if you just want a solid dry stout recipe, this is the one to do. If you want to spruce it up with the oak and whiskey thing, it can handle it as well.
Either way, it’s a pretty good dry stout to make. One that has been a staple of my brewing for some time.
Related Post
Jay's Brewing Blog 
January 1, 2012 at 11:22 pm
Derek,
I am going to brew a stout this weekend; can I use oak chips in the secondary to impart an “Oak Barrel Stout” kind of flavor? Old Dominion Oak Barrel stout is what I would be going for…or maybe there’s another technique?
January 2, 2012 at 9:43 am
Ya defiantly, here is a recipe that I found if you wanted to base it off the Old Dominion one it’s a clone.
http://www.homebrewtalk.com/f12/old-dominion-oak-barrel-stout-clone-242411/
Naturally it will have to be converted into extract with specialty grains if you weren’t planning on doing it all-grain.
Here is a link if you wanted to make your own vanilla extract.
http://www.diynatural.com/homemade-vanilla-extract/
Of course you could just use vanilla beans by themselves if you wanted to.
January 8, 2012 at 11:15 am
Nice! Thank you Derek, I will check those links out. I was looking to upgrade to all-grain, but think I may hold off so I can get some kegging gear instead. Bottling sucks.
January 9, 2012 at 4:51 pm
I would have to agree. If you were going to do either or, I would keg. You’ll make more of your own beer!