r both! I am not the type who thinks of darker beers as winter seasonals... I can drink a porter anytime, and a dry stout functions just fine as a "lawnmower beer" for me.
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| Sláinte Mhaith - my dry stout |
I have a standby (award winning) dry stout recipe that I brew at least 2-3 times per year. It is consistent and a pleaser for any fan of the style. I call it 'Sláinte Mhaith' (SLAHN-cha wa - Irish Gaelic for 'Good Health'). It is really just the recipe from Brewing Classic Styles (http://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926) by Jamil Zainasheff (@mrmalty) and John Palmer with whatever uniqueness my system/process lends:
70% Maris Otter British Pale Malt
20% Flaked Barley
10% Roasted Barley
I use WY1098 British Ale as my yeast...
I have always loved stout - I was among the first people I knew to like Guinness (I will not admit how early). Like many brewers, I originally fell prey to the "more is better" thinking when formulating my stout recipes. When I sat down to write this blog entry, I looked back through my recipe binders and brew logs... There were TEN stout recipes (American and dry). Each was decent - I don't believe I ever made a terrible stout (I have made a few terrible beers though). But none of them was what I was looking for - thus the ten different recipes, none brewed a second time.
Then I listened to Jamil's Dry Stout episode on The Jamil Show (http://thebrewingnetwork.com/shows/The-Jamil-Show) - the original one, not the Brewing with Style newer one... He talked about the simplicity of classic Dry Irish Stout. I brewed that recipe, which he later included in the book referenced above: it was exactly what I had been pursuing! I have been brewing that exclusively as my dry stout recipe ever since.
2015. The year is young, and I have been immersing myself in brewing media: Basic Brewing Radio/Video, the beer engine, Chop & Brew, Brewing Network... Was it time to brew a different stout? Should I put more than one stout on tap? An episode of Chop & Brew and an entry in the beer engine blog featured a Beamish-inspired dry stout - I had tried clones of Beamish in the past, but they had fallen short. This recipe, and the subsequent tasting on Chop & Brew, seemed compelling.
I talked through my ideas with my local brewery's tasting room manager (and former student), and he mentioned he had a nitro system that was not currently in use. What?! He offered it to me on loan! That iced it - I was going to brew both, and serve them both on nitrogen!
Brewed and ready for March 17th. No green beer here - only proper stout!
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Slainte Mhaith
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Category: Stout
Subcategory: Dry Stout
Recipe Type: All Grain
Batch Size: 5.5 gal
Volume Boiled: 7 gal
Mash Efficiency: 70 %
Total Grain/Extract: 10.00 lbs
Total Hops: 2.0 oz
Ingredients
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7 lbs Maris Otter Pale
1 lbs Black Roasted Barley
2 lbs Barley (Pregelatinized Flakes)
**2 oz East Kent Goldings (Whole, 5.00 %AA) boiled 60 minutes.
Yeast: Wyeast 1028 London Ale
Notes
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Mash @ 152°
Vital Statistics
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Original Gravity: 1.044
Terminal Gravity: 1.009
Color: 27.47 SRM
Bitterness: 41.8 IBU
Alcohol (%volume): 4.5 %
** I actually shifted 10% of the hop bill to 10 minutes to match the Beamish-inspired recipe (for analoous comparison purposes)
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Squeamish
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Category: Stout
Subcategory: Dry Stout
Recipe Type: All Grain
Batch Size: 5.5 gal
Volume Boiled: 6.5 gal
Mash Efficiency: 72 %
Total Grain/Extract: 9.25 lbs
Total Hops: 1.9 oz
Ingredients
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7 lbs Maris Otter Pale
1 lbs Malted Wheat
0.75 lbs Black Roasted Barley
0.5 lbs American Chocolate Malt
0.6 oz East Kent Goldings (Pellets, 5.00 %AA) boiled 60 minutes.
0.4 oz Perle (Whole, 8.25 %AA) boiled 60 minutes.
0.5 oz Hallertau (Whole, 4.50 %AA) boiled 60 minutes.
0.2 oz East Kent Goldings (Pellets, 5.00 %AA) boiled 10 minutes.
0.1 oz Perle (Whole, 8.25 %AA) boiled 10 minutes.
0.15 oz Hallertau (Whole, 4.50 %AA) boiled 10 minutes.
Yeast: Wyeast 1098 British Ale
Notes
------------------------------
Mash @ 152°
Vital Statistics
------------------------------
Original Gravity: 1.042
Terminal Gravity: 1.008
Color: 28.44 SRM
Bitterness: 39.1 IBU
Alcohol (%volume): 4.3 %
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