Adam’s Black Irish Ale < Batches < Black Locust Brewing

Adam’s Black Irish Ale

Specifics

Style:

Category:	Stout
Number:	13A

A very dark, roasty, bitter, creamy ale.

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout.

Brew Date:

September 26, 2009

Tap Date:

October 26, 2009

Yield:

5 gallons

Color (SRM/EBC):

31.5/62.1

BU/GU

Calories:

153 (12 ounces)

Conditioning:

Bottles

ABV:

4.3%

ABW:

3.3%

Bottling ABV:

4.8%

Batch No:	34
OG:	1.046
OG (Plato):	11.43° P
Target OG:	1.046
FG:	1.014
FG (Plato):	3.57° P
Target FG:	1.012
Real Extract:	4.99° P
App. Atten.:	68.8%
Real Atten.:	56.3%

General Information

Method:	All Grain

Method:

All Grain

A super-dark, not so huge Irish stout. Something like Beamish.

Comments

Strike water My equipment loss (degrees) was very close to zero. 1.33 qt/lb is way too much water. Figure 1.15 in the future. Batch sparging Score! This was a huge time saver. Grains didn't absorb as much water as expected. I could've done 1/2 gallon less water in all. That would've been 1/2 gallon less in the mash. I did have to recirculate a bit of wort, but it comes out so fast, it saves a ton of time. First batch should be above 195°. Water for second batch should be 180°. Brown sugar During the boil, we completely forgot the brown sugar. I boiled it in minimal water and added it to the primary on day 2.

Strike water

My equipment loss (degrees) was very close to zero.
1.33 qt/lb is way too much water. Figure 1.15 in the future.

Batch sparging

Score! This was a huge time saver.
Grains didn't absorb as much water as expected. I could've done 1/2 gallon less water in all. That would've been 1/2 gallon less in the mash.
I did have to recirculate a bit of wort, but it comes out so fast, it saves a ton of time.
First batch should be above 195°.
Water for second batch should be 180°.

Brown sugar

During the boil, we completely forgot the brown sugar. I boiled it in minimal water and added it to the primary on day 2.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

7.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

79.9% of grist

0.50 pounds

American Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

5.7% of grist

0.36 pounds

Crystal Malt 90L

Color (L):	90 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

4.1% of grist

0.42 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

4.8% of grist

0.36 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

4.1% of grist

0.12 pounds

British Black Patent Malt

Color (L):	500-600 °L
Info/Use:	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

1.4% of grist

8.76 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	8.8 pounds
Grain Absorbtion:	1.9 gallons
Total Water Needed:	9.6 gallons	6.7 gallons (runoff) + 1.9 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	2.9 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.7 gallons	9.6 gallons (total water) – 2.9 gallons (mash water)

)

100% of grist

Adjuncts

0.50 pounds

Brown Sugar, Light

Hops

1.00 ounces

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

6.3% Pellets @ 60 minutes
Type: Bittering
Use: Boil

6.3 AAUs

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5.5% Pellets @ 50 minutes
Type: Bittering
Use: Boil

5.5 AAUs

0.40 ounces

Hallertauer Hersbrucker

Region:	Germany
AAU Range:	2 - 5%
Notes:	Pleasant, spicy, mild, noble, earthy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Pilsner, Bock, Wheat; Wheathook Wheaten Ale; German style lagers

3% Pellets @ 15 minutes
Type: Aroma
Use: Boil

1.2 AAUs

2.40 ounces

Total Hop Weight

13 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Irish Ale
Manufacturer:	Wyeast
Product ID:	1084
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	62–72°F
Amount:	2000 ml

Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 70% of mash water at 166° F / 74° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Procedure

Batch sparging water amounts: 3 gallons in mash 2.25 gallons first sparge 3.25 gallons second sparge

Batch sparging water amounts:

3 gallons in mash
2.25 gallons first sparge
3.25 gallons second sparge

Fermentation

Primary:	7 days @ 66° F
Secondary:	7 days @ 66° F

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