This is actually a style that is well suited to using low alkalinity water and reserving the roast. Figure what to add to the main mash to produce a 5.3 to 5.4 mash pH and then add the roast at the end to drive the kettle wort pH lower. The style relies on the crispness of low pH to help accentuate the roast and contrast it to the raw barley flavor. Don't target a high pH for this style.
This is key if you want to brew a good Dry Stout. I wouldn't add the roast at the end of the mash, you will lose color and flavor. Just keep the PH low. You can even mash at 5.1 to 5.3. And target 5.2 preboil so you can end up with 5.0 or so.
Another important thing is to make a very good mash recirculation/filtering to avoid ending up with astringent particles from the roasted barley in the kettle.
im going to take another position on t his one: the suggestion for lower PH is great when roast is removed from the mash. the roast malts I would either cold steep and or mash seperately at higher PH, or save for sparge. you can even use sinmar or maltoferm A-6000 to add color.
my goal for this style is smooth, non astingent sharp roast in finished product, with dry crisp finish.
Topic: Irish Dry Stout - Final recipe? (Read 3300 times)
