McLiliDan's Dry Irish Stout (BS)

A beer made for St. Patrick's day. Inspired by Charlie P.s Dusty Mud Recipe.

Brewed 5.0 gallons on 2020-02-17

Preboil gravity: 1.046

Original gravity: 1.050

Final gravity: 1.013

ABV: 4.9%

Apparent Attenuation: 74.0%

Link about this beverage American Homebrewer's Association (for original recipe)

Inspiration for Best Part of Waking Up (CH)

Process notes

2020-02-18

Temp dropped to 64° overnight, but fermentation is really active.

2020-02-29

Kegged. Black with brown highlights. Roast, burnt toast, coffee, almost a smokiness, but probably just the roast. Light body, chocolate, no real astringency. Easy drinking, smooth, nothing off. Should be good.

Boil for 60 minutes

At 60 minutes

1 ounce of 4.6% Alpha Acid British Kent Goldings pellets

At 60 minutes

1.5 grams of Baking Soda (Added a bit of baking soda to try to raise the pH in the hopes of rounding out the beer a bit.)

At 15 minutes

1 Whirlfloc Tablet

At 0 minutes

0.5 ounces of 4.6% Alpha Acid British Kent Goldings pellets

Mash

[75.00%] 7 pounds 8 ounces of Golden Promise (SimpsonsMalt)

[10.00%] 1 pound of Caramalt (SimpsonsMalt) (My notes say Simpson's C15, this is the closest thing to that that I could find.)

[10.00%] 1 pound of Roasted Barley (VikingMalt)

[5.00%] 8 ounces of Black Malt (VikingMalt)

Single infusion mash. Mashed with 3.75 gallons (1.50 quarts per pound) of reverse osmosis water for 60 minutes. 10lb of grain was used in the mash.

Strike water temp: (0.2/1.50) * (152 - 68) + 152 = 163.2

0.80g calcium chloride, 1.90g gypsum, 1.90g baking soda, and 0.80g chalk added to water

After 0 mins

mash is 154°

After 30 mins

mash is 154°; pH is 5.40

After 60 mins

mash is 154°; pH is 5.25

Sparge

Sparged for 35 minutes with 5 gallons of 170° reverse osmosis water.

1.00g calcium chloride and 2.50g gypsum added to water

After 0 mins

pH is 5.30; specific gravity is 1.084

After 15 mins

pH is 5.23; specific gravity is 1.074

After 25 mins

pH is 5.39; specific gravity is 1.024

After 35 mins

pH is 5.48; specific gravity is 1.016; Topped off with ~1/2 gallon of water when sparge was done.

Yeast

2020-02-17

Pitch starter (started on 2020-02-15 with 1000mL water, StirPlate, 100 grams DME, 0.25 tsp FermaidK) made from 1 pack of WLP004 Irish Ale (WhiteLabs) at 66°. (Decanted ~1/2 of the flask before pitching.)

Tasting notes (7.00/10; 1 rating)

2020-05-30

[7/10] Pretty good head retention. Tan. Roasty, dry wood aroma. Dry roasty, meaty(?). This has been very easy drinking. Pretty dry, though. Kind of spritzy. Chocolate and coffee. Not really sure how to improve it. Nitro would smooth it out and make it even more easy drinking.