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|
||Apartment RO Water
||Epsom Salt (MgSO4) (Mash 60 min)
||Slaked Lime (Mash 60 min)
||Calcium Chloride (Mash 60 min)
||Baking Soda (Mash 60 min)
||Gypsum (Calcium Sulfate) (Mash 60 min)
|3 lbs 4.00 oz
||Maris Otter (Crisp) (4.0 SRM)
|1 lbs 4.00 oz
||Barley, Flaked (1.7 SRM)
||COLD STEEP - Roasted Barley (Crisp) (550.0 SRM)
||Acid Malt (3.0 SRM)
||Goldings, East Kent [5.0%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Irish Ale Yeast (White Labs #WLP004)
NotesOriginally 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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