[69franx]

That made it so much easier to track down

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[HoosierBrew]

That made it so much easier to track down

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Yeah, I forgot the article went back that far. I was digging!

[69franx]

Jon, when you make it, do you follow his original recipe, or are you mashing the roasted barley in with the rest? Do you make any adjustments for that if you mash it all together?

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[HoosierBrew]

Jon, when you make it, do you follow his original recipe, or are you mashing the roasted barley in with the rest? Do you make any adjustments for that if you mash it all together?

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I only did his once and I used his recipe and process to the letter. Came out outstanding. I normally brew my American stout but I need to revisit that one. It's legit Irish stout.

[69franx]

Thanks again Jon

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[HoosierBrew]

Thanks again Jon

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You bet!  Be sure to post if you brew it up.

[69franx]

Will do


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[el_capitan]

Kind of late in the game here, but I really enjoyed the dry stout from Brewing Classic Styles.  I think Jamil calls it "Cerveza de Malto Seco".  The one thing that was different was that he advises nearly powdering the dark malt in a coffee grinder.  I did this, and I'm pretty sure it contributed to a stuck mash.  The beer was great though.  I might give Martin's recipe a go too.  Cheers!

[mabrungard]

Wow! Thanks for the compliments. While the grist that I use is pretty typical, its really the water and technique that makes the Dry Stout difference. Regular mash at about 5.4 in RO or distilled water followed with the roast barley addition at the end of the mash. That drives down the wort pH and that is the signature of the style. The flavors of Roast Barley meld with the grainy flavor of raw barley and are offset by the acidity of the low beer pH.

I haven't tried Golden Promise in this recipe, but I do like that malt. 

[erockrph]

Here's what I'm thinking. I'm hoping to brew this on Tuesday. I added a touch of pale chocolate and dark crystal, since I get some of those flavors out of Murphy's and that's what I'm shooting for. I'm looking forward to this one.

HOME BREW RECIPE:
Title: Patrick Fitzmichael Stout

Brew Method: BIAB
Style Name: Irish Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.029
Efficiency: 80% (brew house)


STATS:
Original Gravity: 1.039
Final Gravity: 1.009
ABV (standard): 3.93%
IBU (tinseth): 30.6
SRM (morey): 31.35

FERMENTABLES:
3 lb - United Kingdom - Maris Otter Pale (75%)
2 oz - United Kingdom - Dark Crystal 80L (3.1%)
6 oz - Flaked Barley (9.4%)
6 oz - United Kingdom - Roasted Barley (9.4%)
2 oz - United Kingdom - Pale Chocolate (3.1%)

HOPS:
0.8 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 30.6
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 148 F, Time: 75 min, Amount: 17 qt, Sacc Rest

YEAST:
Fermentis / Safale - English Ale Yeast S-04

Water Notes:
Add 2g of CaCl2 to target ~55ppm Calcium
Add 1.8mL of lactic acid to mash to target mash pH of 5.4

NOTES:
Add roast barley and chocolate malt in last 10 minutes of mash

[klickitat jim]

Here's what I'm thinking. I'm hoping to brew this on Tuesday. I added a touch of pale chocolate and dark crystal, since I get some of those flavors out of Murphy's and that's what I'm shooting for. I'm looking forward to this one.

HOME BREW RECIPE:
Title: Patrick Fitzmichael Stout

Brew Method: BIAB
Style Name: Irish Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.029
Efficiency: 80% (brew house)


STATS:
Original Gravity: 1.039
Final Gravity: 1.009
ABV (standard): 3.93%
IBU (tinseth): 30.6
SRM (morey): 31.35

FERMENTABLES:
3 lb - United Kingdom - Maris Otter Pale (75%)
2 oz - United Kingdom - Dark Crystal 80L (3.1%)
6 oz - Flaked Barley (9.4%)
6 oz - United Kingdom - Roasted Barley (9.4%)
2 oz - United Kingdom - Pale Chocolate (3.1%)

HOPS:
0.8 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 30.6
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 148 F, Time: 75 min, Amount: 17 qt, Sacc Rest

YEAST:
Fermentis / Safale - English Ale Yeast S-04

Water Notes:
Add 2g of CaCl2 to target ~55ppm Calcium
Add 1.8mL of lactic acid to mash to target mash pH of 5.4

NOTES:
Add roast barley and chocolate malt in last 10 minutes of mash

Looks great. With your magic touch, no doubt it will be

[el_capitan]

Wow! Thanks for the compliments. While the grist that I use is pretty typical, its really the water and technique that makes the Dry Stout difference. Regular mash at about 5.4 in RO or distilled water followed with the roast barley addition at the end of the mash. That drives down the wort pH and that is the signature of the style. The flavors of Roast Barley meld with the grainy flavor of raw barley and are offset by the acidity of the low beer pH.

I haven't tried Golden Promise in this recipe, but I do like that malt.

Would you share your recipe for me?  I don't have access to back issues of Zymurgy.  No rush, but I'd like to give it a shot!

[Ellismr]

This is Brad Smith's from BeerSmith recipe.  I've brewed this and it was very good.


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[pete b]

Here's what I'm thinking. I'm hoping to brew this on Tuesday. I added a touch of pale chocolate and dark crystal, since I get some of those flavors out of Murphy's and that's what I'm shooting for. I'm looking forward to this one.

HOME BREW RECIPE:
Title: Patrick Fitzmichael Stout

Brew Method: BIAB
Style Name: Irish Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.029
Efficiency: 80% (brew house)


STATS:
Original Gravity: 1.039
Final Gravity: 1.009
ABV (standard): 3.93%
IBU (tinseth): 30.6
SRM (morey): 31.35

FERMENTABLES:
3 lb - United Kingdom - Maris Otter Pale (75%)
2 oz - United Kingdom - Dark Crystal 80L (3.1%)
6 oz - Flaked Barley (9.4%)
6 oz - United Kingdom - Roasted Barley (9.4%)
2 oz - United Kingdom - Pale Chocolate (3.1%)

HOPS:
0.8 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 30.6
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 148 F, Time: 75 min, Amount: 17 qt, Sacc Rest

YEAST:
Fermentis / Safale - English Ale Yeast S-04

Water Notes:
Add 2g of CaCl2 to target ~55ppm Calcium
Add 1.8mL of lactic acid to mash to target mash pH of 5.4

NOTES:
Add roast barley and chocolate malt in last 10 minutes of mash

I'm brewing something like this soon. Maybe I'll call it Michael Fitzpatrick Stout.

[stpug]

Wow! Thanks for the compliments. While the grist that I use is pretty typical, its really the water and technique that makes the Dry Stout difference. Regular mash at about 5.4 in RO or distilled water followed with the roast barley addition at the end of the mash. That drives down the wort pH and that is the signature of the style. The flavors of Roast Barley meld with the grainy flavor of raw barley and are offset by the acidity of the low beer pH.

I haven't tried Golden Promise in this recipe, but I do like that malt.

Would you share your recipe for me?  I don't have access to back issues of Zymurgy.  No rush, but I'd like to give it a shot!

Here's the gist:

OG: 1.042, FG: 1.012, SRM 31, IBU: 36, Eff%: 76, Batch: 5.5G
75% 2-row pale malt
15% flaked barley
10% roast barley
60min EKG 5%AA (75% of total hops)
15min EKG 5%AA (25% of total hops)
Irish Ale Yeast

1/2 tsp gypsum, 1/2 calcium chloride per 8 gallons brewing water (assuming RO/Distilled)
Mash pale malts only at pH 5.3-5.5 using low alkalinity water (treated RO/distilled)
146-150F single-infusion for 60min
Add roast malt at end of mash
Mash-out as desired
Sparge as necessary with low alkalinity water that acidified to ~5.5pH
Boil 60min