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General Category => Beer Recipes => Topic started by: majorvices on February 07, 2014, 01:23:27 PM

Title: Secret ingredient in dry stout?
Post by: majorvices on February 07, 2014, 01:23:27 PM
No doubt some of you already know this but I've been homebrewing a dry(ish) stout and the one malt I find that really makes a nice touch is Best Munich II.

Off top of my head recipe is something like (12 gallons)

8 lbs Thomas Faucett Maris Otter
4 lbs Best Dark Munich II
2 lbs Flaked Barley
2 lbs Roasted Barley
4 oz Kent Goldings @ 60 minutes.

Clean ale yeast (this last one I used WY1007 fermented at around 56 degrees).

I'm playing around with the percentage of dark Munich and may get rid of the MO all together.

Especially good on nitro! Have a pin conditioning right now too that I plan to tap on St. Patties day through beer engine.
Title: Re: Secret ingredient in dry stout?
Post by: beersk on February 07, 2014, 01:59:06 PM
Nice. That sounds great. One of these days, I'll get a nitro setup. Just not wild about driving 30 miles to get a tank filled with nitrogen. The shop in town that fills my co2 does not do nitrogen.
Title: Re: Secret ingredient in dry stout?
Post by: duboman on February 07, 2014, 02:05:42 PM
Curious at what temp and time do you mash?

Have a recipe from boulevard that makes a really nice dry stout. They do a single infusion mash at 156 for 120 minutes.
Title: Re: Secret ingredient in dry stout?
Post by: AmandaK on February 07, 2014, 03:01:47 PM
Yet another excuse to buy a sack of dark Munich... :)
Title: Re: Secret ingredient in dry stout?
Post by: majorvices on February 07, 2014, 03:11:47 PM
Temp mashed at 152, it's a bit higher OG than guiness though. Around 1.048. If I went more towards a traditional guiness clone I'd mash higher.
Title: Re: Secret ingredient in dry stout?
Post by: scottNU on February 07, 2014, 04:03:01 PM
I'm playing around with the percentage of dark Munich and may get rid of the MO all together.

That recipe looks great. 

Are you suggesting a recipe with Munich in the role as "base" malt?  I have thought this approach would be a nice method to really explore how Munich or Vienna would taste carrying the main responsibility in the grist. 
Title: Re: Secret ingredient in dry stout?
Post by: morticaixavier on February 07, 2014, 04:17:00 PM
I'm playing around with the percentage of dark Munich and may get rid of the MO all together.

That recipe looks great. 

Are you suggesting a recipe with Munich in the role as "base" malt?  I have thought this approach would be a nice method to really explore how Munich or Vienna would taste carrying the main responsibility in the grist.

munich is a great base malt. it is a little low on enzymes so if you are using a lot of adjunts or want the beer to finish really dry it helps to include a bit of something more ezymatically active but it can convert itself quite well. I've done an all munich barley wine a couple times that is amazing.
Title: Re: Secret ingredient in dry stout?
Post by: majorvices on February 07, 2014, 04:28:16 PM
Correction on recipe.

OG 1.050 12 Gallons
38.8 BU

10 lbs MO
4 lbs Munich II
4 lbs Roasted barley.
2 lbs Flaked Barley
4 oz Kent Goldings @ 60
WY1007 @ 56 degrees

Yeah, if I go to all dark Munich as base I will definitely add some pils in for the enzymes. At least 10%
Title: Re: Secret ingredient in dry stout?
Post by: morticaixavier on February 07, 2014, 04:39:16 PM
Correction on recipe.

OG 1.050 12 Gallons
38.8 BU

10 lbs MO
4 lbs Munich II
4 lbs Roasted barley.
2 lbs Flaked Barley
4 oz Kent Goldings @ 60
WY1007 @ 56 degrees

Yeah, if I go to all dark Munich as base I will definitely add some pils in for the enzymes. At least 10%

it sounds super tasty to me. I've been thinking of a dry stout lately. maybe time to start that planning. I'll likely be including some munich. I use munich in my porter don't know why I didn't think of it in a stout.
Title: Re: Secret ingredient in dry stout?
Post by: Joe Sr. on February 07, 2014, 05:00:01 PM
Interesting choice of yeast.  Any reason you went that direction? 

I typically use 1084 or 1968.  Sometimes a dry English yeast like Windsor or Nottingham.
Title: Re: Secret ingredient in dry stout?
Post by: majorvices on February 07, 2014, 05:05:39 PM
Interesting choice of yeast.  Any reason you went that direction? 

I typically use 1084 or 1968.  Sometimes a dry English yeast like Windsor or Nottingham.

It's what I had available. All I had to do was pull off the bottom of the cone. I really love that yeast, too. And it really works well with this beer.

I'm fermenting it again right now, this time with WY1056.

I used to use WLP007 for my stouts, but that's not something I keep on hand any more. Label me practical.
Title: Re: Secret ingredient in dry stout?
Post by: Joe Sr. on February 07, 2014, 05:11:37 PM
I'm fermenting it again right now, this time with WY1056.

I've used that, too, as well as US05.  But, like you, I tend to default to what I have at hand.

I think you can make a good stout with a wide variety of yeasts.
Title: Re: Secret ingredient in dry stout?
Post by: el_capitan on February 08, 2014, 02:40:04 AM
Curious at what temp and time do you mash?

Have a recipe from boulevard that makes a really nice dry stout. They do a single infusion mash at 156 for 120 minutes.

Boulevard Dry Stout is some good stuff.  Not to jack the thread, but can you post that one?
Title: Re: Secret ingredient in dry stout?
Post by: duboman on February 08, 2014, 02:50:08 AM

Curious at what temp and time do you mash?

Have a recipe from boulevard that makes a really nice dry stout. They do a single infusion mash at 156 for 120 minutes.

Boulevard Dry Stout is some good stuff.  Not to jack the thread, but can you post that one?

I will, have to find my notes and email with the recipe....give me a day or two:)
Title: Re: Secret ingredient in dry stout?
Post by: HoosierBrew on February 08, 2014, 02:53:15 AM
I need to try Munich in an Irish stout now. I love Munich in porters and stouts, but never tried it in a Dry Irish.
Title: Re: Secret ingredient in dry stout?
Post by: duboman on February 08, 2014, 04:42:48 PM
For those that were interested, here is the clone recipe for Boulevard's Dry Stout that was provided to me after a tour I took, inquiry and subsequent email to inquire:

You’ll find info for brewing a Dry Stout clone, below. Be sure to let us know if you have any questions or need clarification on anything. Happy brewing!
 
Dry Stout
 
Malt Percentages
Pale Malt 74.7
Cara 300 2.0
Amber 50 2.0
Roasted Barley 9.1
Flaked Barley 12.1
 
Mash in at 40 C, rest for 60 minutes
Heat up to 65 C for 75 minutes
We don't mash off before pumping up to the lauter tun, we begin lautering at 65 C
 
Hops (Provided in Hop used and IBUs gained)
Bravo 12.6 BU at 10 minutes after beginning of boil
Columbus 5.4 BU at 10 minutes after beginning of boil
Golding 2.5 BU 44 minutes after beginning of boil (16 before end of boil)
Golding 2.5 BU 65 minutes after beginning of boil (5 before end of boil)
 
We boil for 70 minutes so adjust these times if you're using a longer boil. Beginning of boil gravity is 10.5 Plato and end of boil gravity is 11.0 Plato.
 
We cool to 19 C and pitch with our house English Ale strain. We ferment at 19 C until 6 degrees plato at which point we temp up to 23 for the remainder of fermentation. Final gravity is 1.8 Plato. In keeping with style for Dry Stout, we nitrogenate this beer during filtration. We have recently discontinued the bottled Dry Stout, but that version of this beer was carbonated.
 
Cheers!
Title: Re: Secret ingredient in dry stout?
Post by: majorvices on February 08, 2014, 05:33:25 PM
I personally can't understand the need for finishing hops in a dry stout but, that's me.