brēowanthorpe

The Homestead of Beer

Irish Extra Stout

By thomas #30 minute boil, #Barley, #Beer, #BIAB, #Extra Stout, #Helter-Skelter, #High Gravity, #Homebrew, #Hops, #Irish Extra Stout, #Irish Stout, #No-sparge, #one-gallon, #Torrified Wheat, #Water, #Westfort, #Yeast

Codename : St. Paddy’s Extra Stouthorpe 2024

To aid in celebrations of St. Patrick’s Day 2024, this extra stout completes the trinity of the Irish style beers for the season. A little about the extra stout.

Traditionally a stronger, bottled product with a range of equally valid possible interpretations, varying most frequently in roast flavour and sweetness.

https://www.bjcp.org/style/2021/15/15C/irish-extra-stout/

Ingredients

  • 1 lb 7 oz Maris Otter malt (3.8L)
  • 3 oz Dark crystal (100L)
  • 2 oz Flaked barley (1.4L)
  • 2 oz Roasted barley (400L)
  • 2 oz Torrified wheat (2L)
  • 1 oz Chocolate malt (300L)
  • 0.6 oz Black malt (450L)
  • 0.20 oz Chinook hops at 30 minutes
  • 2 oz Turbinado sugar at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Sasquatch hops at 15 minutes
  • 4 ml Mangrove Jack’s New World dry yeast

Vital Stats

BJCP Style : Irish Extra Stout
Anticipated ABV : 6%
Anticipated IBU : 41
Anticipated SRM : 36
Pre-boil SG : 1.051
Post-boil SG: 1.078
Original SG : 1.057
Target SG : 1.011
Carbonation : 2.4
Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 5.25L strike water, 149F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149F. It is acceptable if the temperature varies by a couple of degrees either direction.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, turbinado and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Pitch the yeast to the carboy
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Add one litre of water for the top-up to the carboy.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day

Brew Notes

  • The approximate material costs for this batch is $11.98
This batch has been fermenting for about 2 days. That is a beautiful kresuen.

Brew day : 20-Jan-2024