Irish Stout Recipe - Resistance

Recipe Info

Recipe Image

Resistance

by on
All Grain
23 Liter(s)
24.6052 Liter(s)
100 min
85%
Based on previous stout - Black Out which was highly successful. This time bit more chocolate malt added, along with flaked maize, to add a slightly sweeter taste, also some roasted rye malt. Hop profile changes too - Waimea with Rakau for bittering, Mandarina and Fuggles joined by Bramling X and Rakau.

This recipe was cloned from Black Out.

Fermentables

71% - Pale 2-Row - UK
3.5
36
2
Mash
6% - Flaked Corn - US
0.3
37
1
Mash
10% - Roasted Barley - UK
0.5
29
488
Mash
2% - Roasted Rye
0.1
34
300
Mash
6% - Chocolate - UK
0.3
34
413
Mash
4% - Rice Hulls - US
0.2
0
0
Mash

Hops

Waimea
15
Leaf
Boil
100 min(s)
15.1
24.3
Rakau
10
Leaf
Boil
60 min(s)
10.5
10.4
Fuggles
10
Leaf
Boil
10 min(s)
5.8
2.1
Mandarina Bavaria
15
Leaf
Boil
10 min(s)
6.4
3.5
Bramling Cross
10
Leaf
Boil
10 min(s)
6
2.2
Rakau
10
Leaf
Boil
10 min(s)
10.5
3.8
Mosaic
10
Pellet
DryHop
5 day(s)
11.5
0.0
East Kent Goldings
10
Pellet
DryHop
5 day(s)
5.1
0.0

Yeast

Fermentis Safale S-04
75%

Other Stuff

Irish Moss
3
ml
Boil
Yeast Nutrient
3
ml
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
16.19 L strike water into Grainfather - heat to 62?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 17.57 L sparge water at 80?C
9.
During mash period prepare bittering hops for adding to boil - 10g Rakau, 15g 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 Bramling Cross, 10g Rakau, 10g Fuggles and 15g 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.
Dry hop after 5 days. 2 mini fermenters - one will dry hop with 10g EKG, the other 10g Mosaic
24.
Primary fermentation for 7 to 14 days minimum
25.
Transfer from fermenters to bottles

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Resistance
Irish Stout
  • 23.00 Gallons Liters Batch Size
  • 24.61 Gallons Liters Boil Size
  • 100  min Boil Time
  • 1.051 OG
  • 1.013 FG
  • 46.3 IBU (tinseth) Bitterness
  • 0.91 BG:GU
  • 46.6° SRM Color
  • 85% Efficiency
  • 4.9% ABV Alcohol
  • 170 per 12oz Calories
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