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Fighting Irish Stout

Yes, I'm a domer :-)

This was my first attempt at recipe formulation on my own. I was
very pleased with it. It's more roasty than Guinness, but it still
has a dry character.

Brewer: Dan Langrill Email: langrill@mcs.com
URL: http://www.mcs.com/~langrill
Beer: Fighting Irish Stout Style: Irish Dry Stout
Type: Extract w/grain Size: 5 gallons
Color:
193 HCU
Bitterness: 36 IBU
OG: 1.053 FG: 1.012
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 0.5 lb. American chocolate
0.5 lb. American black patent
1 lb. Roasted barley
Steep: Steeped grains in 1 gallon 165°F water for 45 minutes
Sparged grains with 1/2 gallon 150°F water
Boil: 60 minutes SG 1.089 3 gallons
6.6 lb. Light malt extract
Added 1 tsp Irish Moss at START of boil (it's dehydrated, so the
extra boil time rehydrates the moss)

Added Polycar during secondary, just before bottling
Hops: 2 oz. Kent Goldings (6.1% AA, 60 min.)
1 oz. Fuggles (5.1% AA, 15 min.)
Yeast: Wyeast 1084 XL (extra large slap pack, no starter)
Log: Primary Ferment: 10 days (plastic)
Secondary Ferment: 1 month (glass)
Bottle Conditioning: 2-3 weeks
Carbonation: 3/4 cup priming sugar used for bottling
Tasting: Don't be frighteded when you taste it before bottling...I was a little
worried because the roasty taste was very powerful. It mellowed out
after a few weeks.

Recipe posted 12/28/98.