Wednesday, March 14, 2007

Dry Stout

My annual Dry Stout for St. Patty's Day.

3/3: Brew

7# Crisp Marris Otter
1# Roasted Barley
1# Flaked Barley
4 ozs. Chocolate malt

Gave me 5 gals. 11.5P wort.

2 ozs. 4.8% alpha Domestic Goldings in one addition.

Pitched the Wyeast 1084.

3/13: Rack to keg.

Terminal is 3.75P (or 1.015). Higher residual sweetness; a little too firm and chewy for a proper Dry Stout, quite nutty (Choc. Malt), long coffee-ish finish. Needs a bit of conditioning to sweeten up a bit, still a fair bit of yeasty sulfur hanging in. But tasty nonetheless.

3/15: QC

Tapped the keg to check the gas level. Turned out fine. And the sulfur has cleared. Deep brown/black, moussy tan head, mild aromatics (coffee and dark bittersweet chocolate), a light-medium body, not so chewy with the gas in it, slightly oily on the palate, firm roast flavors ending on a quite smoky note in the finish. Tasty and drinkable. Cheers.

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