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St. Paddy's Stout 2010

#25 No Leprechaun Stout

Brew Type: Extract Date: 1/17/2010
Style: Dry Stout Brewer: Scott
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 2.50 gal Boil Time: 60 min
Equipment: Brew Pot (4 Gallon)
Taste Rating (50 possible points): 35.0

Amount Item Type % or IBU
6.00 lb Amber Liquid Extract (12.5 SRM) Extract 79.37 %
1.00 lb Roasted Barley (300.0 SRM) Grain 13.23 %
2.00 oz Cluster [7.50 %] (60 min) Hops 34.3 IBU
0.56 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 7.41 %
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.048 SG (1.036-1.050 SG) Measured Original Gravity: 1.056 SG
Estimated Final Gravity: 1.014 SG (1.007-1.011 SG) Measured Final Gravity: 1.022 SG
Estimated Color: 28.8 SRM (25.0-40.0 SRM) Color [Color]
Bitterness: 34.3 IBU (30.0-45.0 IBU) Alpha Acid Units: 15.0 AAU
Estimated Alcohol by Volume: 4.41 % (4.00-5.00 %) Actual Alcohol by Volume: 0.00 %
Actual Calories: 0 cal/pint

Carbonation and Storage
Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 70.0 F

Dry stout kit from for $19.99.

brought 2.5 gallons to 160 added sacked roasted barley and turned off heat. I let it sit for about 20 minutes, temp was still above 150, which I was happy with. I brought the wort to about 200 and added the LME and then brought to a boil. Boiled 10 minutes to achieve hot break. I added 2oz cluster and started 60 minute time. With 10 minutes left in the boil I added the lactose and started sanitizing the fermenter and other equipment. At 0 I turned off the heat and put the brewpot in a bath of cold water, drained the water after 5 minutes and then added more cold water and ice. I left the faucet running which kept the bath at a cooler temperature. I added 2.5 gallons of cold tap water to the fermenter and when the ice in the bath melted I added the wort to the water and it came up to exactly 5 gallons. The temp was about 76 degrees so I pitched the yeast and let it rehydrate for 5 minutes, stirred added lid and airlock.

I used us-05 to acheive a higher level of attenuation for the dry stout. The OG at 1.056 was a little higher then what I expected.