Dry Stout notes
I was listening to the brewing network’s show on Dry Stouts. I scribbled these notes; they are mainly just for me but I guess if you can make sense of them, feel free.
draught = draft
Dry Stout
Description of the style:
4% alcohol
Coffee-like from roasted barley, not roasted malt. Not fruity or hoppy. It could also taste like chocolate, bittersweet chocolate. Color should be jet black with thick creamy head.
mouthfeel: Not a lot of hop flavor but with a lot of hop bitterness ( 20 – 45 IBUs ) ~ 37 IBUs. Darker and bigger beers can handle a lot more IBUs without having a bite. Thirty-seven IBUs would almost make a ligher beer undrinkable.
Carbonating dry stouts
Dry stouts should be carbonated with beer gas that is composed of 70% nitrogen and 30 carbondioxide. The niitrogen gives draft is creamy head. If only Co2 is used, it could contribute a harsh flavor; it will add a lot of bitternes to the roasty flavor. Note: To use nitrogen in your kegging system, you will need a high pressure regulator designed for use with nitrogen. For homebrewers that bottle condition, Use less sugar to prime the beer; Use about half of normal of the normal, 3/4 cup corn sugar will do.
Mash temp = 152F for a more dexrionous beer.
For a low gravity beer, you have to up the mash temp to ensure that you have some mouthfeel. Otherwise, it will completely dry out and leave you with high alcohol but low mouthfeel beer.
grain bill
pale mal 70%
roasted barley 20%
flaked barley 10%
yeast
Use one of these yeast: Irish Ale, English Ale, California Ale Yeast
English Ale yeast should be the number one choice. This will produce a clean stout.
Calif Ale Yeast is going to produce some esters that will just sudtley mingle with the coffee flavors.
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