Author Topic: Secret ingredient in dry stout?  (Read 874 times)

Offline duboman

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Re: Secret ingredient in dry stout?
« Reply #15 on: February 08, 2014, 09:42:48 AM »
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!
Peace....Love......Beer......

The Commune Brewing Company-Perfecting the craft of beer since 2010

Offline majorvices

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Re: Secret ingredient in dry stout?
« Reply #16 on: February 08, 2014, 10:33:25 AM »
I personally can't understand the need for finishing hops in a dry stout but, that's me.
Keith Y.

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