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 - ([email protected])