T22: Murphy's Law 
All Grain Recipe
Submitted By: andycr (Shared)
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| Brewer: Andrew | |
| Batch Size: 2.50 gal | Style: Dry Stout (13A) |
| Boil Size: 2.95 gal | Style Guide: BJCP 2008 |
| Color: 36.9 SRM | Equipment: 2.5 Gallon BIAB - No Strain |
| Bitterness: 37.0 IBUs | Boil 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 |
Ingredients
| 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 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 1.0 pkgs |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
13 |
Notes
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.This Recipe Has Not Been Rated
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