Author Topic: Secret ingredient in dry stout?  (Read 869 times)

Offline majorvices

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Secret ingredient in dry stout?
« on: February 07, 2014, 06:23:27 AM »
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.
Keith Y.

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Offline beersk

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Re: Secret ingredient in dry stout?
« Reply #1 on: February 07, 2014, 06:59:06 AM »
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.
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Offline duboman

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Re: Secret ingredient in dry stout?
« Reply #2 on: February 07, 2014, 07:05:42 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.
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Online AmandaK

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Re: Secret ingredient in dry stout?
« Reply #3 on: February 07, 2014, 08:01:47 AM »
Yet another excuse to buy a sack of dark Munich... :)
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Offline majorvices

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Re: Secret ingredient in dry stout?
« Reply #4 on: February 07, 2014, 08:11:47 AM »
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.
Keith Y.

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Offline scottNU

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Re: Secret ingredient in dry stout?
« Reply #5 on: February 07, 2014, 09:03:01 AM »
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. 

Offline morticaixavier

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Re: Secret ingredient in dry stout?
« Reply #6 on: February 07, 2014, 09:17:00 AM »
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.
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Offline majorvices

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Re: Secret ingredient in dry stout?
« Reply #7 on: February 07, 2014, 09:28:16 AM »
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%
« Last Edit: February 07, 2014, 09:29:54 AM by majorvices »
Keith Y.

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Offline morticaixavier

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Re: Secret ingredient in dry stout?
« Reply #8 on: February 07, 2014, 09:39:16 AM »
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.
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Offline Joe Sr.

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Re: Secret ingredient in dry stout?
« Reply #9 on: February 07, 2014, 10:00:01 AM »
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.
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Offline majorvices

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Re: Secret ingredient in dry stout?
« Reply #10 on: February 07, 2014, 10:05:39 AM »
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.
Keith Y.

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Offline Joe Sr.

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Re: Secret ingredient in dry stout?
« Reply #11 on: February 07, 2014, 10:11:37 AM »
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.
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Offline el_capitan

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Re: Secret ingredient in dry stout?
« Reply #12 on: February 07, 2014, 07:40:04 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.

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

Offline duboman

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Re: Secret ingredient in dry stout?
« Reply #13 on: February 07, 2014, 07:50:08 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.

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:)
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Offline HoosierBrew

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Re: Secret ingredient in dry stout?
« Reply #14 on: February 07, 2014, 07:53:15 PM »
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.
Jon H.