Hyperlink to article
This Irish stout recipe comes from Alex Lawes, head brewer and founding father of Whiplash Brewery (Dublin, Eire). It’s featured within the article “The New Black Stuff: Eire’s Craft Brewers Reimagine the Previous Customary” (March/April 2023 Zymurgy journal), showcasing the wave of recent native craft nitro stouts which have hit the Irish market since 2021.
* * *
Gradual Life nitro stout from Irish brewery Whiplash may be described as a stout with the drinkability and attraction of a café au lait. Whereas this recipe may be brewed and served on CO2, it’s meant to be served on nitrogen for an genuine Irish stout expertise. Discover the nitrogen directions on the finish of the recipe.
This Irish stout recipe comes from Alex Lawes, head brewer and founding father of Whiplash Brewery (Dublin, Eire). It’s featured within the article “The New Black Stuff: Eire’s Craft Brewers Reimagine the Previous Customary” (March/April 2023 Zymurgy journal), showcasing the wave of recent native craft nitro stouts which have hit the Irish market since 2021.
* * *
Gradual Life nitro stout from Irish brewery Whiplash may be described as a stout with the drinkability and attraction of a café au lait. Whereas this recipe may be brewed and served on CO2, it’s meant to be served on nitrogen for an genuine Irish stout expertise. Discover the nitrogen directions on the finish of the recipe.
Substances:
- MALTS
- 5.6 lb. (65%) Maris Otter
- 1.3 lb. (15%) Flaked Barley
- 11 oz. (8%) Carafa Particular II
- 9.5 oz. (7%) Brown Malt
- 7 oz. (5%) Amber Malt
- HOPS
- 0.75 oz. Hallertau Magnum, 14.5% a.a. @60 min
- YEAST
- White Labs WLP007 Dry English Ale Yeast or Fermentis SafAle S-04
- ADDITIONAL ITEMS
- Antifoam agent, non-obligatory @ scorching break
- Kettle finings, non-obligatory @ 10 min
- Yeast nutrient @ 10 min
Specs:
Yield: 5 US gal. (18.9 L)
Unique Gravity: 1.047 (11.7°P)
Last Gravity: 1.013 (3.3°P)
ABV: 4.5%
IBU: 43
SRM: 31
Instructions:
Mash at 154°F (68°C) for 60 minutes. When the boil is rolling, add a pure antifoam or minimal hops for decent break. Boil 80 minutes, including hops, kettle finings, and yeast nutrient as indicated.
Cool to pitching temperature of 66°F (19°C) and pitch yeast at a fee of 0.8M cells/ml/°P. Ferment at 66°F for 7 days. Check for diacetyl and chilly crash with finings if attainable.
NITROGENATION OPTION
Disclaimer: Fuel in any pressurized surroundings is a harmful factor. Verify the blowoffs of any pressurized gear with the provider earlier than trying something outdoors its design spec.
Keg beer and construct the carbonation degree to 1.2 vol. (2.4 g/L) of CO2.
Add nitrogen. The tactic I might suggest for a house setup is to push nitrogen by way of a carbonation lid (a particular lid with a sintered stone) on a Corny keg. Corny kegs can comfortably take 45 psi of nitrogen.
Carry the keg to 2.2 bar (32 psi) or as excessive as 3 bar (44 psi) if attainable and permit the nitrogen to slowly dissolve. This takes a while, and with out gasoline testing gear, the pour is your solely indication.
Pour at a high stress of 38 psi (2.6 bar) by way of a creamer nozzle, ideally with nitrogen high stress in order to keep away from any additional carbonation pickup. A full pint at 4–6°C (39–43°F) will take 2 minutes to settle and could have 10–15 mm (about 0.5”) of head relying on the form of the glassware.
Ship me an image of mentioned pint with loads of particulars on the way it’s consuming.
Be part of for Much less Than a Pint
Subscribe for less than $4.99/month
Members get reductions on beer, meals, and merchandise, plus a subscription to Zymurgy journal on-line, and limitless entry to medal-winning and clone recipes for simply $4.99 a month.
