Daril Brothers Homebrewery
Brew #57 - O'Daril's Stout
3/17/2002 O'Daril's Stout
Category : Classic Dry Stout
Method : Full Mash
Starting Gravity : 1.052
Ending Gravity : 1.013
Alcohol content : 5.0%
Recipe Makes : 14.0 gallons
Total Grain : 25.75 lbs.
Color (srm) : 67.7
Efficiency : 75%
Hop IBUs : 35.0
Malts/Sugars:
19.00 lb. British Two-Row
0.75 lb. DWC Roast Barley
0.50 lb. DWC Black Patent
0.25 lb. British Chocolate
4.50 lb. German Wheat
0.75 lb. American Crystal 40L
Hops:
4.00 oz. L-Fuggles 5.5% 60 min
Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 6.44 gallons of water at 172F
First Mash Temperature: 154F
Notes:
GRIST: Ideal target proportions -
90% Pale Malt 10% Roast Barley/Chocolate/Black Patent
ACTUAL GRIST (25.75 lbs total malt):
75% Pale Malt 2% Roast Barley
18% Wheat Malt 1% Chocolate Malt
3% Crystal 40L 1% Black Patent Malt
NOTE: For a Classic Dry Stout, Ray Daniels recommends:
Pale Ale Malt for 70% to 90% of the grist; roast barley
(or othe dark grains) for about 10%. I wanted to use up
some of the small quantities of dark grain in the cabinet
that wouldn't otherwise be used. Filled out the grain bill
with Wheat malt, mainly because we had it in stock, but it
also adds a touch of complexity.
GRAIN CHARACTERISTICS:
Munton & Fison Whole Otter 2-Row Pale 1.038 2.0L
DeWolf-Cosyns (DWC) Roast Barley 1.030 563.0L
DeWolf-Cosyns (DWC) Black Patent Malt 1.029 600.0L
Munton Chocolate Malt 1.034 450.0L
German Wheat 1.039 1.8L
Caramel (Crystal) Malt 1.034 40.0L
ADDITIVES: None
MASH: 154F for 1.5 hours (OK range: 150-155F)
SPARGE water - 13 gallons+ @180F (allow for cooling to ~170F)
NOTE: RAKE the top of the grain bed while sparging ... and
SPARGE SLOWLY - remember extraction efficiency issues.
This recipe is based on 75% efficiency. If slower sparging
and raking cause better extraction, then the final OG should
be higher. Mix the mash periodically.
Sparge - collect ~15 gallons. Start boiling after ~3 gallons have
been collected.
SCHEDULE:
- Mash for 1.5 hours @ 154F.
- Sparge - mash out @ 170F.
- Boil for 90 minutes total.
- 4 oz. whole-leaf Fuggles @ 60 min.
- 1.5 tsp. Irish Moss @ 15 min.
- Immersion chiller @ 10 min.
- Cool to 80 F
- Ferment @ 62 - 68 F
Use Munton's Gold Dry Ale Yeast
Style Comparison @ 70%, 75%, & 80% extraction efficiency:
MIN YOURS YOURS YOURS MAX
70% 75% 80%
OG 1.038 1.048 1.052 1.055 1.048
Alc % 3.8 4.6 5.0 5.3 5.0
IBUs 30 35.3 35.0 34.4 40
Color (srm) 40.0 67.7 67.7 67.7 999.0
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Daril-Bill - 11/3/2001 - (darilbrothers@yahoo.com)
