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Sablefish Stout
I wanted to brew an Irish style stout. I tried to mimic water from Dublin.
| Brewer: | Ophiodon | Email: | ophiodon@attbi.com | |||||
| Beer: | Sablefish Stout | Style: | Irish Dry Stout | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 11 IBU | |||||
| OG: | 1.048 | FG: | 1.005 | |||||
| Alcohol: | 5.5% v/v (4.3% w/w) | |||||||
| Water: | Water filtered through a Pur water filtration system. Added 2.5tsp Gypsum. Water characters extremely close to Dublin with exception of hardness. | |||||||
| Grain: | 2 lb. British pale 1 lb. 8 oz. American crystal 40L 12 oz. British black patent 5 oz. Roasted barley |
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| Mash: | 75% efficiency | |||||||
| Single step infusion of all grains. Crushed grains added to 1gallon of 168°F water. Temperature maintained at 157°F for 60 minutes. Sparged with 1.5 gallons of 170°F water | ||||||||
| Boil: | 60 minutes | SG 1.096 | 2.5 gallons | |||||
| 3 lb. 5 oz. Light malt extract | ||||||||
| Malt extract syrup added to sweet wort and boiled 1hr. Hops added at top of boil (0 minute) and at 45 minute. 1/4tsp Irish Moss added at 45 minute. | ||||||||
| Hops: | .75 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.) |
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| Yeast: | Wyeast 1084 | |||||||
| Log: | Pitched yeast at 90°F, S.G. 1.045. Primary 1 week. Secondary 2.5 weeks, F.G. 1.005. Kegged in Mini-Keg system with .5lb corn sugar. In Keg, 2 weeks. | |||||||
| Tasting: | Tastes very good. Next time will add a pound of dry malt extract for more body. Also add rice to increase head retention. | |||||||
Recipe posted 07/18/02.
