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15C1. Irish Extra Stout

202 calories 20 carbs
Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 202 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Saturday August 26th 2017
1.061
1.014
6.22%
42.93
34.27
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.25 lb United Kingdom - Pale 2-Row9.25 lb Pale 2-Row 38 2.5 62.9%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 13.6%
6 oz United Kingdom - Chocolate6 oz Chocolate - (late addition) 34 425 2.6%
10 oz United Kingdom - Roasted Barley10 oz Roasted Barley - (late addition) 29 550 4.3%
2.45 lb Rice Hulls2.45 lb Rice Hulls 0 0 16.7%
14.7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2.25 oz East Kent Goldings2.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 42.93 100%
 
Mash Guidelines
Amount Description Type Temp Time
3.83 gal Single Infusion Infusion 152 °F 90 min
5.48 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
12.67 g Chalk Water Agt Mash 1 hr.
0.81 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.85 g Gypsum Water Agt Mash 1 hr.
31.65 ml Phosphoric acid Water Agt Mash 1 hr.
8.24 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 390 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.5 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Hot steep and cold steep with short boil.
Milled separately and finely ground.
1lb grain to 2qts water.
Mix with cold water and leave at room temperature for a full day.
Add to last 10 min of boil.

Chocolate:
Add after mash-out, during vorlauf.

Flaked Barley:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.
Great on nitro.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A fuller-bodied black beer with a pronounced roasted flavor, often like coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.

Aroma:
Moderate to moderately high coffee-like aroma, often with slight dark chocolate, cocoa, biscuit, vanilla and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or spicy, but is typically absent. Malt and roast dominate the aroma.

Appearance:
Jet black. Opaque. A thick, creamy, tan head is characteristic.

Flavor:
Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high hop bitterness. The finish can be dry and coffee-like to moderately balanced with up to moderate caramel or malty sweetness. Typically, has roasted coffee-like flavors, but also often has a dark chocolate character in the palate, lasting into the finish. Background mocha, biscuit, or vanilla flavors are often present and add complexity. Medium-low to no fruitiness. Medium to no hop flavor (often earthy or spicy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.

Mouthfeel:
Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected.

Comments:
Traditionally a bottled product. Consumers expect a stout to always have a black color; the flavor intensity from whatever made it black is what consumers expect in their beer. Not all breweries make a dry, roasty version typical of Guinness; a more balanced and chocolaty version is equally acceptable.

History:
Same roots as Irish stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product. Described by Guinness as a “more full-bodied beer with a deeper characteristic roasted bitterness and a rich, mature texture. Of all the types of Guinness available today, this is the closest to the porter originally brewed by Arthur Guinness.” Note that in modern times, Guinness Extra Stout has different strengths in different regions; the European version is around 4.2% and fits in the Irish Stout style.

Characteristic Ingredients:
Like Irish Stout.

Style Comparison:
Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like a porter.

Vital Statistics:
OG: 1.052 – 1.062
FG: 1.010 – 1.014
IBUs: 35 – 50
SRM: 25 – 40
ABV: 5.5 – 6.5%

Commercial Examples:
Guinness Extra Stout (US version), O’Hara’s Leann Folláin, Sheaf Stout

Tags:
high-strength, dark-color, top-fermented, British-isles, traditional-style, stout-family, bitter, roasty

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  • Last Updated: 2019-10-29 20:55 UTC
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