Luck of the Irish Stout

The Perfect St. Patty's Beer!

GRAIN and EXTRACTS:

• 6 lbs. Briess Dark malt extract
• 3 lbs. 2-row malt
• 1 lb. 30 deg. L. Crystal malt
• 1 lb. Stout Roast (Black Barley)
• 1 lb. Flaked Barley
• 1/2 lb. Dextrine malt (Carapils)

• 2 oz. Fuggles hops (4.2 AAUs) boiled for 60 min.
• 1 and 1/2 oz. Kent Golding hops (4.O AAUs) boiled for 60 min.
• total IBUs = 14.4
• 1/2 tsp. Irish moss (10 min.)

• Yeast = Ale yeast (my starter didn't start on time so the Wort sat for 24 hours without yeast! I resorted to a friends yeast culture originally from dry yeast) plus the dregs of Irish Ale yeast from a previos bottle of Porter.
• Mashed grains at 150 deg. for 1 hour
• Sparged with 3.5 gals. 170 deg. water
• Pitching temp. 62 degrees
• 5 day primary fermentation at 60 degrees
• 10 day Secondary fermentation at 52 degrees
• added 1.25 gal. of brewer's water at bottling
• Original Gravity=1.065 (adjusted to 1.053 after addition of water)
• Terminal Gravity=1.0 ??
• Bottled on March 24, 1997

Luck of the Irish Stout II (a.k.a. British Stout)(#52)

and Bailey's Irish Cream Stout (#53)

Brew Date: March 11, 2005 with Peter Chocholak

We brewed these stouts in preparation for the Southern Cal. Homebrew Festival April 30, 2005! We split a 10 gallon batch and fermented half with British Ale Yeast (took longer to ferment) and Irish Ale Yeast (smoother stout flavor) along with some Irish Cream flavoring in the latter to make an Irish "Cream" Stout!

Type:All Grain recipe; Amount: 10 gals.

GRAIN Bill:

• 19.5 lbs. Briess 2-rom pale malt
• 1 lb. Stout Roast (Black Barley)
• 1 lb. Flaked Barley toasted in oven at 350 degees for 20 minutes.
• 1 lb. Chocolate malt
• 1/2 lb. "Special B"
• 1/2 lb. Belgian Crystal malt (90 degrees Lov.)

• 2 oz. First Gold hops (8.2% AAUs) boiled for 75 min.
• 2 oz. Fuggles hops (4.O% AAUs) boiled for 60 min.
• 1 oz. Yakima Magnum (13.6% AAUs) boiled for 20 min.
• total IBUs = 35
• 1 tsp. Irish moss (15 min.)

• Yeast = Batch #52 - White Labs British Ale ; Batch #53 - White Labs Irish Ale
• Mashed grains at 152 deg. for 1 1/2 hours
• Sparged with 10 gals. 170 deg. water
• Pitching temp. 68 degrees
• 8 day primary fermentation at 67 degrees
• 7 day Secondary fermentation at 67 degrees
• added 1.2 oz. vial of Irish Cream flavoring at kegging to batch #53
• Original Gravity=1.052
• Terminal Gravity=1.022
• Bottled on March 26, 2005