Pages: 1
Recipe #38 - Screwy's Dry Irish Stout
The last stout I brewed back in September was the first stout recipe I had made using DME and steeping grains. In this first recipe I included 6 different types of steeping grains added to a dark DME base. The yeast I picked for that brew was Safale S-04 dry ale yeast and after sampling before bottling it tasted good.
This recipe I'm about to describe is a bit different than the first recipe in that it uses only 3 different types of grains added to a light DME base this time. Both recipes use Kent Golden UK hops but the new recipes doubles the boil time to a total of 60 minutes.
Recipe:
Click to download this recipe file for qBrew
Size 2.13 gallons: Estimated IBU=38, SRM=31, OG=1.047, FG=1.012, ABV=4.5%
1/8 pound Carapils
1/8 pound Crystal 10L
3/8 pound Roasted Barley
2 pounds Muntons DME - Light
1 ounce Kent Goldings (UK) pellet hops boiled for 60 minutes
11.5 grams Wyeast 1335 British Ale II yeast
Pitched at 65F and fermented at 63F
Directions:
Steep grains at 155F for 30 minutes in 5 quarts filtered water
Add and boil hops in wort for 60 minutes
Boil DME in wort for 10 minutes
Place in ice bath until wort temperature cools to 65F
Pour cooled wort into fermenter keg and pitch yeast
Ferment at constant 65F temperature for 21 days
ScrewyBrewer wrote:
The last stout I brewed back in September was the first stout recipe I had made using DME and steeping grains. In this first recipe I included 6 different types of steeping grains added to a dark DME base. The yeast I picked for that brew was Safale S-04 dry ale yeast and after sampling before bottling it tasted good.
This recipe I'm about to describe is a bit different than the first recipe in that it uses only 3 different types of grains added to a light DME base this time. Both recipes use Kent Golden UK hops but the new recipes doubles the boil time to a total of 60 minutes.
Recipe:
Click to download this recipe file for qBrew
Size 2.13 gallons: Estimated IBU=38, SRM=31, OG=1.047, FG=1.012, ABV=4.5%
1/8 pound Carapils
1/8 pound Crystal 10L
3/8 pound Roasted Barley
2 pounds Muntons DME - Light
1 ounce Kent Goldings (UK) pellet hops boiled for 60 minutes
11.5 grams Wyeast 1335 British Ale II yeast
Pitched at 65F and fermented at 63F
Directions:
Steep grains at 155F for 30 minutes in 2.5 quarts filtered water
Boil DME in wort for 10 minutes
Add and boil hops in wort for 60 minutes
Place in ice bath until wort temperature cools to 65F
Pour cooled wort into fermenter keg and pitch yeast
Ferment at constant 635F temperature for 21 days
A full ounce of hops for a 2 gallon batch. isn't that too much?
DC
1oz does seem like a bit much, but depends on if its a full boil or not too.
Can't really tell from the recipe.
brewchez wrote:
1oz does seem like a bit much, but depends on if its a full boil or not too.
Can't really tell from the recipe.
It says in his post the new recipe doubles the boiling time to 60 minutes so I assume he was doing 30 minute boils which would not be bad I guess for the ful lounce but it seems like 60 minutes would be way too long unless the hops were reduced.
DC
deafcone wrote:
brewchez wrote:
1oz does seem like a bit much, but depends on if its a full boil or not too.
Can't really tell from the recipe.It says in his post the new recipe doubles the boiling time to 60 minutes so I assume he was doing 30 minute boils which would not be bad I guess for the ful lounce but it seems like 60 minutes would be way too long unless the hops were reduced.
DC
deafconem, I checked my notes and the 60 minute hop boil will give me the 38 IBUs needed for the style.. I also corrected some fat fingering in my earlier post that said ferment at 635F. I've brewed 6 other batches in the last 3 weekends and this one is still in my queue until my next brewday.
ScrewyBrewer wrote:
deafcone wrote:
brewchez wrote:
1oz does seem like a bit much, but depends on if its a full boil or not too.
Can't really tell from the recipe.It says in his post the new recipe doubles the boiling time to 60 minutes so I assume he was doing 30 minute boils which would not be bad I guess for the ful lounce but it seems like 60 minutes would be way too long unless the hops were reduced.
DCdeafconem, I checked my notes and the 60 minute hop boil will give me the 38 IBUs needed for the style.. I also corrected some fat fingering in my earlier post that said ferment at 635F. I've brewed 6 other batches in the last 3 weekends and this one is still in my queue until my next brewday.
I put the recipe into beer tools and the IBU came out 57 for a 60 min boil with 1 ounce of EKG hops.
30 minute boil comes out 32.2 IBU.
??
DC
deafcone wrote:
ScrewyBrewer wrote:
deafcone wrote:
It says in his post the new recipe doubles the boiling time to 60 minutes so I assume he was doing 30 minute boils which would not be bad I guess for the ful lounce but it seems like 60 minutes would be way too long unless the hops were reduced.
DCdeafconem, I checked my notes and the 60 minute hop boil will give me the 38 IBUs needed for the style.. I also corrected some fat fingering in my earlier post that said ferment at 635F. I've brewed 6 other batches in the last 3 weekends and this one is still in my queue until my next brewday.
I put the recipe into beer tools and the IBU came out 57 for a 60 min boil with 1 ounce of EKG hops.
30 minute boil comes out 32.2 IBU.
??
DC
deafconem, My Goldings (U.S.) hop entry has 4.5% alpha acid. If I enter only the hop addition at 60 minutes (and no grains) qBrew gives me an IBU of 57. But once I add the grains and DME to the recipe qBrew will begin lowering the IBU number attempting to show the IBU count relative to the malts added to the recipe,
The formula qBrew uses to calculate this balance is the same one used by my Bitterness Balance Calculator to obtain a balance between hopped bitterness and malt sweetness in a hopped beer style. The formula takes into consideration the beer's original gravity, actual attenuation and bittering level but does not take into account phenol, ester or other complexities. The beer drinker should use the desired IBUs as a reference point and decide for themselves what they consider to be balanced.
the difference between the ibu's you 2 are getting could be the progams you are using use 2 different ibu calculations. I know there are at least 2 rager and tinseth, and possibly others that are used, and they will have different outcomes when you put in the same hop amounts.
Hogarthe wrote:
the difference between the ibu's you 2 are getting could be the progams you are using use 2 different ibu calculations. I know there are at least 2 rager and tinseth, and possibly others that are used, and they will have different outcomes when you put in the same hop amounts.
Hogarthe great point! I'm definitely using Tinseth, when I switch I get 44 IBUs instead of 38 IBUs.
That my friends is why you cannot caculate IBU's. You can make the beer with a educated guess, and even that will come up "SCREWY". The only way to nail down a batch is to make it 3 or 4 times. All of them will be good, but you will be able to figure out what you like for bitterness in each finished batch.
Bitterness is a preference thing, go with what you know. Only way to do it is to brew.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|