Recipe: Opus 12, The Dubliners Stout

Posted: November 21, 2012 in Recipes

It’s Thanksgiving Break, so I have time to brew! Since this one will finish up right after the holidays, I wanted something that would be great in the dead of winter. So why not try my first Stout? This dry stout should be Guinness-like, and comes from this recipe on mrbeerfans.com. A traditional Irish stout for the masses named after a traditional Irish band for the masses! I had to make a few substitutions because my LHBS didn’t have everything I needed, but I think it will turn out pretty well. I also lowered the boil time to 40 minutes because of the AA of the Golding hops.

Opus 12: Dubliners Stout
Recipe Opus 12: Dubliners Stout Style Dry Stout
Brewer Bandmaster’s Brewing Batch 2.40 gal
All Grain

Recipe Characteristics

Recipe Gravity 1.033 OG Estimated FG 1.011 FG
Recipe Bitterness 40 IBU Alcohol by Volume 4.2%
Recipe Color 31° SRM Alcohol by Weight 3.3%

Ingredients

Quantity Grain Type Use
0.50 lb Black Patent (British) Grain Mashed
1.00 lb Flaked Barley [Briess] Adjunct Mashed
2.50 lb Two-row (US) Grain Mashed
Quantity Hop Type Time
1.00 oz Kent Goldings (U.K.) Pellet 40 minutes
Quantity Misc Notes
1.00 unit Safale S-05 Dry Ale Yeast Yeast American: Temperature Range: 59°-75° F 11.5 GRAMS

Process

I used the same BiaB method as on my first all-grain attempt, with a few alterations. I used 3 gallons of water for the mash, heating to 158. It was 156 when I put it in the pre-warmed oven for the mash.

I also used 1 gallon of water heated to 170 for a sparge in a separate pot instead of a mash out. I sparged for 10 minutes, then combined the water for the boil. This was a lot easier than trying to mash out in the same pot, since it gives me room to stir the grain.

After this, I followed the normal routine: boil and ice bath to cool. Once cooled, I put the wort in the LBK, and placed that in the beer fridge. I checked it 1 hour later or so, and pitched the rehydrated yeast at 64 degrees.

My efficiency is hard to say. According to tastybrew, it’s about 49%. But, according to Brewer’s Friend, it’s closer to 80%! Guess I’ll need to figure out how to do that later. Seems lower with the sparge, so maybe the mashout is the way to go!

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Comments
  1. […] Recipe: Opus 12, The Dubliners Stout […]

  2. […] Dubliners Stout gives me hope that I can do all grain! I borrowed the recipe from High Iron, a poster over at Mr. […]

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