Dry Stout

[Shawn]

5.5 gallons into fermenter, based on 80% efficiency.

2.27 kg Maris Otter
1 kg Flaked Barley
454 g Roasted Barley

Mash at 150 F for 60 minutes.

60 minute boil, 6.75 gallons pre-boil.

70 g U.S. Goldings pellet hops (4.5% AA) (60 min)
1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)

Wyeast 1084 Irish Ale
Ferment at 65 F, increasing temp to 72 F after 3-4 days for diacetyl rest.

OG 1.042, FG 1.010, IBU 41, SRM 32, ABV 4.1%

Carbonate to 1.5 vol CO2.

[Dave Savoie]

This looks like Earthtones Simple Dry stout I would suggest upping the roast Barley from 14Oz to 1.1 Lbs !!! based on his reccomendation and also I have made it a couple times and I see where he is coming from

[Shawn]

Well, it's at 1 lb right now, so hopefully that'll be enough.

[Dave Savoie]

yeah that should be enough one thing I did notice about mine when i made it it didnt have much body Ive mashed at 150F and 154f and it didnt make any difference with lack of body

I would consider adding 4-8 OZ of crystal 60
 just my thoughts as Ive brewed something very very similar

[Shawn]

The BJCP lists the mouthfeel for this style as medium-light to medium-full bodied, which is a pretty large range. Since it's supposed to be quite dry, I wouldn't want to add too much Crystal or other specialty grains, as it would add too much sweetness. Either way, I guess the point is moot since I brewed it yesterday and it's too late to change anything for THIS batch.

When you brewed yours, where did you aim in terms of carbonation?

[Dave Savoie]

not exactly sure but 40 Hrs at 30 PSI was just about right

[Dave Savoie]

I also see your using 1084 that should add more to the stout than what i used US-05

[Shawn]

This recipe called for a carbonation of 1-1.5 volumes CO2, which is obviously very low to low. I've noticed, however, that the BJCP lists the style mouthfeel as low to medium carbonation, which is quite a range (sounds like saying 1 to 2.5 vol CO2). Maybe that's because of the difference in bottled/canned versions to draught.

[Richard]

I find guinness in a bottle is more carbonated than draught, which feels "smoother" because of the nitrogen. not sure if guinness counts as dry stout, mind. the widget-cans and draught are pretty similar to me, but they both use nitrogen to some degree.

[Shawn]

I think it still counts... may be looked down on as a Dry Stout (not a style I'm overly familiar with) by some, but it definitely counts.

I had an O'Hara's Dry Stout last night... I should have paid more attention to its carbonation. My memory is telling me moderate to moderate-low... maybe 2.0 volumes CO2?

[Richard]

http://www.brewwiki.com/index.php/Dry_Stout

Would seem to suggest that the volumes of (a list of examples including both guinness and O'Hara's) is between 1.8 and 2.5 volumes, so yeah I reckon 2.0 is probably your best bet.

I thought you were a bottle man; in your words: it's a bit of a crap shoot anyway

[Shawn]

2 vol it is.

And yes, I'm a bottle man... again, b/c I don't trust me or my wife with a full-on keg set-up.  :shock:

[Kyle]

Looks tasty,

You may want to add some chocolate malt in future brews, it plays very nicely with the roasted barley.

[Shawn]

Yeah, I considered (too late) adding some pale chocolate, which I like because it gives you more chocolate and less roastiness, compared to regular chocolate (and since I have 1 lb of roasted barley in there already...).

Next time.

[Gil Breau]

Im either going with some chocolate or carafa in my next stout batch in the next week or so.

Probably leaning more to the Coffee-ish side though for the moment.