Dry Irish Draught Stout, " Daft For Draught "
by Bruce Brode and Brian Vessa, Los Angeles, CA.
For 15 gallons:
Grains: 16.25 lbs. English pale malt (65%). 3.125 lbs. American
2-row pale malt (12.5%). 2.25 lbs. Roast Barley (9%). 5/8 lb. 17 L.
Carastan malt (2.5%). 1/4 lb. 120 L. Caramel malt (1%). 1/4 lb.
Black Patent malt (1%). 3 oz. uncrushed Black Patent malt added to
boil. 2.5 lbs. Flaked Barley, cooked in ample water and added to
mash after dough-in.
Adjuncts: None
Hops: 21.9 gm. Bullions pellets, 6.9% A.A., first wort hopped. 6.26
gm. Nugget pellets, 14.6% A.A., first wort hopped. 87.7 gm.
Bullions, boiled 60 min. 25.04 gm. Nugget, boiled 60 min. 15 gm.
homegrown Nugget flowers, added at end of boil. Total estimated IBU:
35 IBU Bullions, 10 IBU Nugget.
Yeast: Wyeast #1084 Irish Ale, in starter.
Water: Tap water, no amendments.
Procedure: Mash grains, except for flaked barley and 3 oz. boil
addition of Black Patent malt, at 122 F. for 30 min., 151 F. for 60
min., 158 F. for 30 min., then mash-out at 170 F. Total sparge time
75 min. with first wort hopping additions as listed above. Total
boil time 72 min. with hop and Black Patent malt additions as listed
above. Ferment two-stage at ambient temperature (65 F.). O.G.
1.045, F.G. not stated.
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