Sraid Dashain Stout Porter AG

[Joeyriles]

Hi chaps, my HBC stuff has arrived and so I'm going to do the following brew:

Sraid Dashain Stout Porter
(Apologies for the lbs and oz, I will obviously convert them into old money when I write it in my brew book.)

OG 1.060
5 gallons, all grain

Grist:
9 lbs Maris Otter
1 lbs Amber malt
10 oz Black patent malt

Mash:
154 F for 75 minutes
168 F for 10 minutes

Boil:
4.5 oz East Kent Goldings (whole) 3% aa @ 60”

WLP004 Irish Ale Yeast



I'm off to Dublin on the 19th and so will probably leave it to ferment over Christmas itself and bottle it in order to leave it for my birthday/St. Patrick's day. :drink:

Any tips with the yeast? Starter required?

 

[MyQul]

It's always worth making a starter with liquid yeast

 

[Brewberoza]

Not sure what you expect to achieve from the 154. Seems both a bit redundant and a tad to high.

 

[Brewberoza]

If you are lazy like me you can just rehydrate the yeast but as said starter is the way to go.

 

[clibit]

154*F is a suitable mash temperature.

The yeast is liquid, you re-hydrate dry yeast.

 

[Brewberoza]

154*F is a suitable mash temperature.

The yeast is liquid, you re-hydrate dry yeast.

Thanks.

I should have said the other but I am not too hot on Farhrenheit, pardon the pun.

In Celcius, above 72 is asking for astringency and other nasties.

My conversion software said 168F is above that.

 

[clibit]

Thanks.

I should have said the other but I am not too hot on Farhrenheit, pardon the pun.

In Celcius, above 72 is asking for astringency and other nasties.

My conversion software said 168F is above that.

The 168F is mash out temperature, after the mash. :thumb:

 

[Joeyriles]

Thanks guys. It's a strange recipe due to the lack of flaked barley etc that you would expect in a stout but the recipe is (supposedly) of antiquity and goes back to the era of the malt tax.

Either way, it'll be an interesting one to make and I'm planning on putting the whole process on here.

 

[clibit]

I've never put flaked barley in a stout! The Guinness recipe has made everyone think stout needs it, it seems.

 

[Joeyriles]

The starter is gurgling away in a DJ. I'm doing this brew tonight as the gf and I have the first of the mad pre-Christmas weekends on our plate tomorrow. Looks like a late finish but we usually get a takeaway on a Friday so the kitchen is all mine (twirls moustache and chuckles.)

Will update with pics; the pale malt I'm using is the Best Malz one from the HBC as they were all out of M.O. Will this affect anything and should I therefore adjust the quantity?

 

[Joeyriles]

 

[Joeyriles]

 

[Joeyriles]

 

[Joeyriles]

Pitched the yeast into a 1045 wort. Now the waiting game begins!

 

[Joeyriles]

View attachment uploadfromtaptalk1449922010710.jpg We have lift off!

 

[Joeyriles]

This has turned out beautifully; not too roasted but with a lovely bitter bite to it.

 

[Joeyriles]

I've rebooted this recipe and have added some flaked barley and chocolate malt.
Almost a year since I last brewed it. I've also swapped the Irish ale yeast for my new Ringwood strain as the former is looking a bit poorly in comparison to what it was whereas the latter is having a party in the starter bottle!
It might be more of a popular stout with these changes but I'm getting the confidence to change things around to suit my own tastes.