Author Topic: Dry Stout  (Read 1275 times)

Offline klickitat jim

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Dry Stout
« on: February 26, 2014, 08:58:33 PM »
Just for fun, brewing this today.

8# Golden Promise
2# Pale Chocolate
1 oz carafa II special (just to get the green check mark)

Mashed it at 148°

44g EKG at 60

Going to pitch WY1084 (fresh start off my Irish Red) after 60 seconds of O2. 55° till krausen starts to fall then walk it up to 68° over a week or so.

I'm looking for toasty nutty dry with just a hint of Belfast

Fun stuff

Offline denny

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Re: Dry Stout
« Reply #1 on: February 26, 2014, 08:59:55 PM »
Looks tasty!  FWIW, the "classic" dry stout formula is 70% pale, 20% flaked and 10% roasted.
Life begins at 60.....1.060, that is!

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Offline denny

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Re: Dry Stout
« Reply #2 on: February 26, 2014, 09:00:22 PM »
Looks tasty, although maybe closer to a porter!  FWIW, the "classic" dry stout formula is 70% pale, 20% flaked and 10% roasted.
Life begins at 60.....1.060, that is!

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Offline dkfick

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Re: Dry Stout
« Reply #3 on: February 26, 2014, 09:46:38 PM »
Denny beat me to it... I'm not sure you'll get that roasted barley character you expect in a dry stout with this recipe... Though that's not to say it won't be good ;-)
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Offline erockrph

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Re: Dry Stout
« Reply #4 on: February 26, 2014, 11:59:34 PM »
Let us know how it comes out. Looks like a roasty brown ale ( a Black Brown Ale?) to me.
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Offline klickitat jim

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Re: Dry Stout
« Reply #5 on: February 27, 2014, 12:56:14 AM »
Ya, I'm ignoring the style guide on this one. Reducing the roasty and going toasty n nutty.

Offline majorvices

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Re: Dry Stout
« Reply #6 on: February 27, 2014, 12:58:25 AM »
Looks delicious. But it's going to be more like a porter than a stout. You'll need a fair amount of roasted barley (or the argument could be made for black roasted malt) if you are going for  stout.
« Last Edit: February 27, 2014, 01:00:06 AM by majorvices »

Offline klickitat jim

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Re: Dry Stout
« Reply #7 on: February 27, 2014, 02:55:20 AM »
No doubt that's accurate. I fumbled for what style to call it with the Irish yeast... how about Irish Brown?

Offline klickitat jim

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Re: Dry Stout
« Reply #8 on: February 27, 2014, 03:01:16 AM »
By the way here's my Irish Red that I thought was too sweet. Its not. Was my hop coated palate fooling me.

Offline klickitat jim

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Re: Dry Stout
« Reply #9 on: March 27, 2014, 03:51:04 AM »
Frankly, this is a dry stout. Tastes like a cross between Guinness and Murphy's. Minus the dead rats, or 3% skunked beer, or lambs blood... or nitrogen. Its plenty toasty, very dry, and light bodied. It does need a touch more carbonation and to sit still a day from being moved into the house.

Offline beersk

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Re: Dry Stout
« Reply #10 on: March 27, 2014, 08:22:39 PM »
What gravity did it finish at? And post a picture!
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Offline klickitat jim

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Re: Dry Stout
« Reply #11 on: March 27, 2014, 08:46:06 PM »
I could see 1.010 above the beer so I called it 1.010, but probably 1.008-9

Offline klickitat jim

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Re: Dry Stout
« Reply #12 on: March 28, 2014, 01:18:38 AM »
Here's the photo. The red dot is the sun shining through it. Hard to capture on phone camera, but there's no turbidity, it's just very dark. Also very tasty.


« Last Edit: March 28, 2014, 01:20:35 AM by klickitat jim »

Offline Joe Sr.

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Re: Dry Stout
« Reply #13 on: March 28, 2014, 02:16:31 AM »
Looks awesome Jim.

I have trouble getting a nice white head on my stouts.


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Offline klickitat jim

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Re: Dry Stout
« Reply #14 on: March 28, 2014, 03:27:48 AM »
Thanks, tye head is kind of latte foam colored. The sunlight hitting the top makes it look white.  Definitely the best stout ive made. Very tasty and quaffable