As I sip my latest draught Irish Stout I have to think, it just doesn't get
any better than this. Maybe it's because I haven't brewed a Stout since
last year, and this one just tastes so close to draught Guinness. But to
be able to create a black nectar like this (or other FRESH HOMEBREW) is THE
perfect hobby. I feel sorry for those who have to purchase beer this good!
Here's the recipe if anyone's interested:
HBRCP 2.1 Recipe:
Name: Dark Side Stout O.G.: 1.043
Style: Classic Dry Irish I.B.U.: 37.3
Volume: 5.5 Gallons A.B.V.: 3.9%
Grains/Fermentables Lbs Hops AAU Grams Min
Pale Ale, Pauls 7.00 Northdown FWH* 6.0 15.00 90
Barley, Flaked 1.00 Northdown 6.0 35.00 60
Barley, Roasted 1.00
Miscellaneous Ingredients Amt
Calcium Carbonate 4.00 Grams
Irish Moss 0.50 Tsp
Yeast: European Ale Wyeast 1338
Prime: Force Carb- Applied 5.5 lbs at 42F for 1.80 volumes
Add 3 gal of 172 H2O to the grains, stabilize at 156. Hold for 45 min then
add 1/2 gal boiling H2O to bring temp back up to 156 (dropped to 150).
Hold for 15 min more then drain ~ 1 gal wort, boil, and add back to mash
Meanwhile heat 3.5 gal sparge water to 180. Drain lauter tun onto FWH
and start heating to boil. Add sparge water to grains, let sit 5 min, then
drain and add runoff to main boiler. Once boil commences, add bittering
Chilled w/immersion chiller and racked to corny keg. Chilled to 72 then
forced onto yeast cake from Pale Ale. Shook carboy several times.
Placed in water bath. Active ferment within 1.5 hours!
Closest to Guinness that I've gotten! Wonderful roast barley aroma.
* First Wort Hopped
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