The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Ode to Arthur

Brewer: Whitehead Brew Email: -
Beer: Ode to Arthur Style: Irish Dry Stout
Type: Extract w/grain Size: 5.00 gallons
Color:
190 HCU
Bitterness: 33 IBU
OG: 1.054 FG: 1.013
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 1 lb. 8 oz. American crystal 40L
8 oz. British black patent
1 lb. Roasted barley
8 oz. Flaked barley
Steep: Steep grains in 1-1/2 gallons of water from cold up to 165° and hold at 165° for 20 min. remove grain bag and let drain then sparge with 1-1/2 gallons of 155° water.
Boil: 60 minutes SG 1.073 3.67 gallons
5 lb. Amber dry malt extract
Add Irish Moss at 50 min into boil.
Hops: 1 oz. Willamette (5% AA, 60 min.)
1 oz. Willamette (5% AA, 30 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
.5 oz. Kent Goldings (5% AA, 5 min.)
Yeast: White Labs Irish Ale
Log: Pitch yeast when wort reaches 75°. Let ferment at 66° for 5-7 days then rack to secondary and maintain 66° temp for another 10-14 days. Prime and bottle. Let bottle condition for 3 weeks.
Carbonation: Dissolve 3.61 oz of corn sugar in about 2 cups of boiling water. Add the sugar mixture to your bottling bucket then siphon the beer into bucket. Very gently stir the beer to mix well.
Tasting: When the beer is about 1 week from being bottled take a bottle of Guinness and 1 oz of grain and combine the two in a container, cover and let it sit in a dark warm place for about a week. The day before you bottle, skim the mold from the top of the soured beer and strain the soured beer into a saucepan then boil for 20 to 30 min, let cool to 66° and gently pour the soured beer into your secondary, give it a gentle stir, let it sit overnight then bottle the next day.

Recipe posted 08/27/11.