Irish Stout Recipe - Black Out

Recipe Info

Recipe Image

Black Out

by on
All Grain
23 Liter(s)
24.6052 Liter(s)
100 min
85%
Guiness style clone - dry stout. Vary aroma hop inclusion for more hoppy flavour.

This recipe was cloned from Afternoon.

Fermentables

74% - Pale 2-Row - UK
3.5
36
2
Mash
6% - Flaked Barley - US
0.3
32
1
Mash
11% - Roasted Barley - UK
0.5
29
488
Mash
4% - Chocolate - UK
0.2
34
413
Mash
4% - Rice Hulls - US
0.2
0
0
Mash

Hops

Northern Brewer
20
Leaf
Boil
100 min(s)
8.4
18.5
Waimea
10
Leaf
Boil
100 min(s)
15.1
16.6
Sovereign
10
Leaf
Boil
10 min(s)
5.9
2.2
East Kent Goldings
10
Leaf
Boil
10 min(s)
5.1
1.9
Fuggles
10
Leaf
Boil
10 min(s)
5.8
2.1
Mandarina Bavaria
10
Leaf
Boil
10 min(s)
6.4
2.4

Yeast

White Labs Cream Ale WLP080
78%

Other Stuff

Irish Moss
3
ml
Boil
Yeast Nutrient
3
ml
Boil

Mash Steps

Saccharification Rest
Infusion
62
40 min
Saccharification Rest
Infusion
67
35 min

Special Instructions

1.
15.65 L strike water into Grainfather - heat to 55?C
2.
Add fermentables with rice husks in stages, stir in gently
3.
For stout recipe, Add Calcium Chloride Flake - 8g, Calcium Sulphate - 4g, Sodium Chloride (Table Salt) - 4g
4.
Check pH of wort during mash stages - should be close to 5.3
5.
Mash stage 1 - saccharification rest - 62?C for 40 mins
6.
Mash stage 2 - saccharification rest - 67?C for 35 mins
7.
Take Liquid Yeast out of fridge and shake well - let it warm to room temp
8.
During mash period prepare 17.95 L sparge water at 75-77?C
9.
During mash period prepare bittering hops for adding to boil - 20g Northern Brewer, 10g Waimea
10.
At end of mash, lift out malted grains and sparge slowly with 17.95 L sparge water
11.
Add bittering hops and boil for 100 mins
12.
During boil prepare aroma hops 10g Sovereign, 10g EKG, 10g Fuggles and 10g Mandarina Bavaria
13.
Also prepare protofloc (Irish Moss) 1/4 teaspoon and Yeast Nutrient 1/2 teaspoon
14.
At 90 mins boil time add aroma hops and protofloc and yeast nutrient
15.
At end of boil 100mins, switch off boiler
16.
Hook up counterflow chiller and syphon wort into conical fermenter
17.
Use thermometer to gauge temp during transfer - ensure around 20-23?C
18.
Take hydrometer reading for OF value and store result
19.
Use aeration paddle to vigorously aerate wort in fermenter
20.
Add primed yeast mixture and stir in carefully
21.
(optional) add sterilised water to make up to 23L in fermenter if necessary. Include Coopers Brew Enhancer 1 - 250g to 1 L - if desired
22.
Primary fermentation at 22?C until primary fermentation stops or specific gravity is static for 24h
23.
Primary fermentation for 7 to 14 days
24.
Transfer to cask to condition for at least 2 weeks
25.
Transfer fro cask to mini kegs or bottles

Tasting Notes (1)

crispyd

Tasted on 11/20/2018 by crispyd

Notes:

This is my best beer yet. Balanced rounded flavour - the dryness of the roasted barley just counterbalanced by the sweetness of the chocolate malt. Good infusion of hops - tastes a bit like a black IPA but with a richer mouthfeel. A good beer to give to ale drinkers who claim they don't like stouts, as t has a refreshing hoppiness and lots of character.

Recipe Facts

Black Out
Irish Stout
  • 23.00 Gallons Liters Batch Size
  • 24.61 Gallons Liters Boil Size
  • 100  min Boil Time
  • 1.048 OG
  • 1.011 FG
  • 43.6 IBU (tinseth) Bitterness
  • 0.90 BG:GU
  • 40.8° SRM Color
  • 85% Efficiency
  • 4.9% ABV Alcohol
  • 160 per 12oz Calories
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