full list
narrow list
prev next
PDF version #38:  Solstice Stout (Irish Dry Stout)

• A modern Irish dry stout, brewed on the weekend of the Winter Solstice. Similar to last year's Solstice Stout but with a bit more variety in the dark roasted malts. Same classic Irish Stout 8:1:1 ratio of pale malt, flaked barley and roasted malts.

Chris Swingley 
26-Dec-2004

Recipe (for 5 gallons final volume)

8.0	pounds	(80%)	Crisp Maris Otter Pale Malt
1.0	pound	(10%)	Breiss Flaked Barley
8.0	ounces	(5%)	Dark Roasted Barley
4.0	ounces	(3%)	Chocolate Malt
4.0	ounces	(2%)	Breiss Roasted Barley (300 L)
1.5	ounces		Northern Brewer whole hops, 7.1% AA (60 minutes)
0.25	teaspoon		Irish Moss (15 minutes)

• White Labs WLP022 Essex Ale Yeast, pitched at 68°F
• Starter: Top crop from previous recipe stored under distilled water in fridge, pitched into 1 quart sterile wort a few days early, crash cooled, decanted, warmed.
• Aeration: Drill aerator for three minutes after pitching

Water

• Fairbanks city water
• 36 quarts  water treated with:
• •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
  • 2/3 teaspoon Gypsum. adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)
  • 1 2/3 teaspoons Baking soda. adds 165 ppm carbonate ion, 65 ppm Sodium ion

Mash

• 15 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes)

Sparge

• 6 quarts water @ 210°F, drain
• 15 quarts water @ 168°F, drain

Boil

• Boiled 8.0 gallons for 80 minutes to yield 5.5 gallons wort
• Spigot got plugged with hops during chilling, requiring some hot wort transfers.

Fermentation

• Primary: plastic, 7 days, 68°F, Temperature range 68 - 66 F
• Secondary: glass, 12 days, 66°F, 7 days at 64, 5 days at 54

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 6 weeks
• Ready to drink on 27-Feb-2005

Properties

Starting Gravity: 1.049	Final Gravity: 1.015
Original Extract: 12.1°plato	Apparent Extract: 3.8°plato
	Real Extract: 5.36°plato
Alcohol: 4.4% by volume	(3.5% by weight)
Apparent Attenuation: 68.5%	Mash Efficiency: 76%
Bitterness: 36 IBU	Color: 50 SRM
BU:SG: 0.73	BV: 1.38

Tasting Notes

• 22-Mar-2005 (12 weeks) -- I've made this beer before, and I like it. It's light and easy to drink, but still creamy, dark and roasted.