T22: Murphy's Law

All Grain Recipe

Submitted By: andycr (Shared)
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Brewer: Andrew
Batch Size: 2.50 galStyle: Dry Stout (13A)
Boil Size: 2.95 galStyle Guide: BJCP 2008
Color: 36.9 SRMEquipment: 2.5 Gallon BIAB - No Strain
Bitterness: 37.0 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: BIAB, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Amount Name Type #
2.50 gal Apartment RO Water Water 1
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
0.68 g Slaked Lime (Mash 60 min) Misc 3
0.50 g Calcium Chloride (Mash 60 min) Misc 4
0.40 g Baking Soda (Mash 60 min) Misc 5
0.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
3 lbs 4.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 7
1 lbs 4.00 oz Barley, Flaked (1.7 SRM) Grain 8
8.00 oz COLD STEEP - Roasted Barley (Crisp) (550.0 SRM) Grain 9
2.30 oz Acid Malt (3.0 SRM) Grain 10
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 11
0.50 Whirlfloc Tablet (Boil 15 min) Misc 12
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 13


Originally BierMuncher's Guinness clone, adapted for 2.5 gallon BIAB. Attempt number two, with more IBU's, cold steeping the roasted barley, lower mash temp, and adding a soured pint of Guinness to the boil instead of using acid malt. Guinness was soured for 5 days, in a bowl at room temperature with a strainer over it to prevent debris. Roasted barley was steeped in a grain bag at room temperature in 1 gallon of RO water for 1 day. Hmm, the Guinness grew a beard. Not what I wanted. Removing it from the recipe for this run. Hopefully the 3.2% of acid malt added for PH adjustment will contribute similar sourness to what I was hoping for out of the Guinness. Name changed in reference to a famous character from the Dresden Files. So, so happy with how this turned out. Not sure I like the cold-steeping, as it removed too much of the roastiness. However, as usual, this recipe makes for an astonishingly good Irish stout. It's all I can do not to brew this and nothing else.

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