Dusty Mud Dry Irish Stout - Extract Version Beer Recipe | Extract Irish Stout | Brewer's Friend

Dusty Mud Dry Irish Stout - Extract Version

159 calories 17.2 g 12 oz
Beer Stats
Method: Extract
Style: Irish Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: 2018 AHA Big Brew Day C. Papazian
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/dusty-mud-irish-style-stout/
Created: Tuesday September 29th 2020
1.048
1.013
4.6%
17.1
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 72.5%
6.60 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 11%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 11%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 5.5%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.14 80%
0.25 oz Yakima Valley Hops - Cascade0.25 oz Cascade Hops Leaf/Whole 6 Boil 0 min 20%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Steeping -- 160 °F 30 min
0.25 gal Batch Sparge -- 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 1.8 Volumes
 
Target Water Profile
Vancouver 2013
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Substitute the pale malt for 6.6 lb (3 kg) pale/light liquid malt extract.

Add the crush roasted barley, black malt, and crystal malt to one gallon (3.8 L) of 160° F (71° C) water. Let steep for 30 minutes. Afterward, strain out the spent grains, sparge with hot water, and collect the liquid extract. Add 1 gallon (4 L) additional water, the malt extract syrup, and all of the hops. Bring to a boil and continue to boil for one hour. When 10 minutes remain add Irish moss. After a total wort boil of 60 minutes, turn off the heat. Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2 gallons (7.5 L) of cold water have been added. If necessary, add additional cold water to achieve a 6-gallon (23 L) batch size. Add a starter culture of yeast when temperature of wort is about 70 °F (21 °C). Preferably ferment at 65–72° F (18–22° C) for about 7–12 days or until fermentation is complete and the beer appears to clear and darken. For best results, “cellar” or age at 50° F (10° C) for 2–3 days to help drop yeast out of suspension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at temperatures between 60° and 70° F (15.5–21° C) until clear (about one week).

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  • Last Updated: 2020-10-26 03:57 UTC
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