Dusty Mud Irish-Style Stout

ABV: 3.70%

IBU: ~20

SRM: 46

OG: 1.038–1.042 (9.5–10.5 B)

FG: 1.012 (3 B)

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Yield: 6 gallons (23 L)

The following beer recipe is featured in the November/December 2000 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Charlie Papazian shares the following about his Dusty Mud Irish-style stout recipe:

"Dusty Mud revisits the simplicity with which we can brew. After 7-14 days of fermentation you will discover that it tastes great at bottling time! A smooth stout with the hints of caramel, roasted barley and cocoa we seek in stout perfection. Unless you ferment at higher temperatures, you'll find this stout expressive of only a hint of fruitiness. Smooth as silk and easy drinking. Try cans of quality malt extract syrup with your favorite yeast and quality specialty malts and hops. And then with complete satisfaction, introduce a friend to the simplicity and pride of homebrewing."

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Yield: 6 gallons (23 L)

The following beer recipe is featured in the November/December 2000 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Charlie Papazian shares the following about his Dusty Mud Irish-style stout recipe:

"Dusty Mud revisits the simplicity with which we can brew. After 7-14 days of fermentation you will discover that it tastes great at bottling time! A smooth stout with the hints of caramel, roasted barley and cocoa we seek in stout perfection. Unless you ferment at higher temperatures, you'll find this stout expressive of only a hint of fruitiness. Smooth as silk and easy drinking. Try cans of quality malt extract syrup with your favorite yeast and quality specialty malts and hops. And then with complete satisfaction, introduce a friend to the simplicity and pride of homebrewing."

Ingredients:

  • 7.5 lb. (2.9 kg) pale malt
  • 1 lb. (454 g) English crystal malt (15–20 L)
  • 1 lb. (454 g) roasted barley
  • 0.5 lb. (227 g) black malt
  • 0.25 oz. (7 g) First Gold whole hops (60 min)
  • 0.40 oz. (11 g) Kent Goldings whole hops (60 min)
  • 0.25 oz. (35 g) Willamette whole hops (60 min)
  • 0.25 oz. (7 g) Cascade hops (0 min)
  • 0.25 tsp. powdered Irish moss
  • 6 oz. (170 g) corn sugar for priming bottles, or 2.6 oz. (74 g) corn sugar for kegging
  • Your favorite brand of Irish Ale Yeast

Specifications:

Original Gravity: 1.038–1.042 (9.5–10.5 B)

ABV: 3.70%

IBU: ~20

SRM: 46

FG: 1.012 (3 B)

Directions:

Mash all grains at 152° F (67° C) for one hour. Lauter and sparge with enough 168° F (76° C) water to achieve a pre-boil volume of approximately 7 gallons (26.5 L). Bring wort to a boil and continue to boil for one hour, adding hops as indicated. When 10 minutes remain add Irish moss. After a total wort boil of 60 minutes, turn off the heat, strain out hops, and chill wort to room temperature. Direct the cooled wort into a sanitized fermenter, and add additional cold water to achieve a 6-gallon (23 L) batch size if necessary. Add a starter culture of yeast when temperature of wort is about 70 °F (21 °C). Preferably ferment at 65–72° F (18–22° C) for about 7–12 days or until fermentation is complete and the beer appears to clear and darken. For best results, “cellar” or age at 50° F (10° C) for 2–3 days to help drop yeast out of suspension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at temperatures between 60° and 70° F (15.5–21° C) until clear (about one week). Dusty Mud will quench the thirst and revive the spirit of simplicity and quality brewing. Teach a friend the way you first learned to brew—after all you’re still brewing and enjoying it!


 


Extract Option

Substitute the pale malt for 6.6 lb (3 kg) pale/light liquid malt extract.

Add the crush roasted barley, black malt, and crystal malt to one gallon (3.8 L) of 160° F (71° C) water. Let steep for 30 minutes. Afterward, strain out the spent grains, sparge with hot water, and collect the liquid extract. Add 1 gallon (4 L) additional water, the malt extract syrup, and all of the hops. Bring to a boil and continue to boil for one hour. When 10 minutes remain add Irish moss. After a total wort boil of 60 minutes, turn off the heat. Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2 gallons (7.5 L) of cold water have been added. If necessary, add additional cold water to achieve a 6-gallon (23 L) batch size. Add a starter culture of yeast when temperature of wort is about 70 °F (21 °C). Preferably ferment at 65–72° F (18–22° C) for about 7–12 days or until fermentation is complete and the beer appears to clear and darken. For best results, “cellar” or age at 50° F (10° C) for 2–3 days to help drop yeast out of suspension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at temperatures between 60° and 70° F (15.5–21° C) until clear (about one week).

Dusty Mud will quench the thirst and revive the spirit of simplicity and quality brewing. Teach a friend the way you first learned to brew—after all you’re still brewing and enjoying it!


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