Thursday, January 27, 2011

Scrublin Stout

I used an old-fashioned American yeast (ECY 10 - the old Ballantine Ale strain) for my best bitter, and so I figured it would be a nice yeast to use on a dry stout. Since I hadn't brewed a low-gravity dark beer ever, I thought it seemed prudent to try. Here's what I did:

I dubbed this dry Irish-style stout "Scrublin Stout," as the style originates from Dublin, Ireland and Dublin, California is sometimes called Scrublin by residents of nearby San Ramon, CA, where I grew up. I am kegging this stout today.

Edit: It's good and kegged now and it tastes great.

Recipe: Scrublin Stout
Style: 13A-Stout-Dry Stout

Recipe Overview

Wort Volume Before Boil: 9.00 US gals
Wort Volume After Boil: 6.50 US gals
Volume Transferred: 6.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 6.00 US gals
Final Batch Volume: 5.50 US gals
Expected Pre-Boil Gravity: 1.031 SG
Expected OG: 1.043 SG
Expected FG: 1.008 SG
Expected ABV: 4.7 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 37.5
Expected Color: 31.8 SRM
Apparent Attenuation: 81.4 %
Mash Efficiency: 86.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 56 degF, ramped up to 64, then matured in primary at ambient (68F) for two weeks after fermentation was complete.

UK Pale Ale Malt (Maris Otter) 6lb 0oz (59.3 %) In Mash/Steeped
US Flaked Barley 1lb 12oz (17.3 %) In Mash/Steeped
US Rice Hulls 1lb 0oz (9.9 %) In Mash/Steeped
German Roasted Barley 14.00 oz (8.6 %) In Mash/Steeped
German Carafa Special II 6.00 oz (3.7 %) In Mash/Steeped
US Pilsen Malt 2.00 oz (1.2 %) In Mash/Steeped

US Willamette (4.0 % alpha) 28 g Bagged Pellet Hops used First Wort Hopped
US Magnum (17.0 % alpha) 14 g Loose Whole Hops used 90 Min From End

Other Ingredients

Yeast: East Coast Yeast ECY 10-Old Newark Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 153 degF for 60 mins

Recipe Notes
2 oz of Pilsner Malt were mashed in a thermos brand coffee mug for about 5 days to get sour. That mash was added to the main mash tun at sparge.

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