5-08-22. Brewed this recipe 2 weeks ago today. Kegged it Thursday. Had my first pint today. Its a little young but already really, really great. Has that earthy, “dirty” taste. I don’t know how to describe that but you probably know what I mean. Excellent recipe. Thanks.
I just brewed this one, but did substitute other English roasted grains and malts since Crisp isn't readily available near me. I was also shy on Chocolate malt, so I substituted Crisp Pale Chocolate for about 40% of the chocolate malt, understanding that this would add a more obvious chocolate flavor. The result is very rich and roasty. If you're looking for a Guinness Stout clone, I don't think that's really what this is. That is a simpler grain bill and less roast-forward. The beer is quite delicious, though!
whats the best way to avoid astringency? I have tried adding the grain for 15mins to mash, but the flavour doesnt come up... then cold mash, same thing, I have to do 25-30mins so that flavour is there, but its quite astringent, not that you cant drink it, but present and easily noticeable
In the past I've only used roasted barley but have never loved the result. Meanbrews has inspired me to try this more complex grain bill. So how did your Irish Dry Stout come out? I wonder if it was more complex than the popular commercial example given your grain bill? Looks like you only posted the video 5 days ago so maybe it is finishing up primary.
@@MeanBrews UPDATE: My brew came out great! Severed it on St. Patty's Day to my homebrew club and it was a hit. More complex than my usual UK Pale malt, flaked barley, and roasted barley grain bill. Not a Guinness clone - that's pretty much what I've brewed for years. This one has a bit more body which is great in this low OG style and a touch more depth of flavor. Thanks!
@@nathanzman1937 Awesome! Glad you liked it. The owner of bacchus and barleycorn brewed one with Gulo yeast from Omega and said it dried it out completely. he liked it as well. no it is not a guiness clone for sure!
Hi I,m gonna brew up this recipe this coming weekend ,and I'd like to ask if you added the roasted malts for the full 60min or at the 10min mashout rest ?
pH of 5.4 - 5.5 plus such a large percentage of flaked barley seem too high to finish dry. I'm betting this recipe finishes around 1.014 at best. I'm going to shoot for a lower pH of 5.2 or even slightly lower with ~10% flaked barley. I'm curious what other recipes are doing for pH and adjuncts when the beer has actually finished below 1.011. I've also had better results holding out the roasted malts for steeping in the last 20 mins of the mash to get fresher flavors instead of the astringency. Irish dry stouts have far fewer "being right for the wrong reasons" or happy accidents to achieve a dry finish alongside the other style requirements for mouthfeel and water softness.
You really don't need munich and neither melanoidin! You are doing an Irish Stout not a scharzbier so roasted barley not black patent and no chocolate at all!
5-08-22. Brewed this recipe 2 weeks ago today. Kegged it Thursday. Had my first pint today. Its a little young but already really, really great. Has that earthy, “dirty” taste. I don’t know how to describe that but you probably know what I mean. Excellent recipe. Thanks.
awesome! know what you mean about what the roast brings to the table. usually fades with age but it surely brings some complexity to the beer.
Fantastic job, as always!
Thank you! Cheers!
This is awesome! Its really intresting to see trends in beers and hops, malt, etc
Yaaaaaa!!! Pearsons is back. Brewing a Guinness will have to go on my short list.
Thanks for doing this... looking forward to brewing one soon!
Any time!
Great. Thanks.
I would love to see you do an Australian Lager, enjoying your videos.
I just brewed this one, but did substitute other English roasted grains and malts since Crisp isn't readily available near me. I was also shy on Chocolate malt, so I substituted Crisp Pale Chocolate for about 40% of the chocolate malt, understanding that this would add a more obvious chocolate flavor. The result is very rich and roasty. If you're looking for a Guinness Stout clone, I don't think that's really what this is. That is a simpler grain bill and less roast-forward. The beer is quite delicious, though!
Thanks for the feedback.
whats the best way to avoid astringency? I have tried adding the grain for 15mins to mash, but the flavour doesnt come up... then cold mash, same thing, I have to do 25-30mins so that flavour is there, but its quite astringent, not that you cant drink it, but present and easily noticeable
astringent or roasty?
In the past I've only used roasted barley but have never loved the result. Meanbrews has inspired me to try this more complex grain bill. So how did your Irish Dry Stout come out? I wonder if it was more complex than the popular commercial example given your grain bill? Looks like you only posted the video 5 days ago so maybe it is finishing up primary.
I haven't brewed this one in a while but if I remember correctly it does well in competition
@@MeanBrews UPDATE: My brew came out great! Severed it on St. Patty's Day to my homebrew club and it was a hit. More complex than my usual UK Pale malt, flaked barley, and roasted barley grain bill. Not a Guinness clone - that's pretty much what I've brewed for years. This one has a bit more body which is great in this low OG style and a touch more depth of flavor. Thanks!
@@nathanzman1937 Awesome! Glad you liked it. The owner of bacchus and barleycorn brewed one with Gulo yeast from Omega and said it dried it out completely. he liked it as well. no it is not a guiness clone for sure!
Can you do another high abv one? Like a barley wine?
ua-cam.com/video/jNaVboSeqwM/v-deo.html
@@MeanBrews im stupid 🙃
Hi I,m gonna brew up this recipe this coming weekend ,and I'd like to ask if you added the roasted malts for the full 60min or at the 10min mashout rest ?
I put them in for the full mash but if you want a smoother stout you can add at mashout.
@@MeanBrews Thanks for the response, keep up the great educational content 🙂
pH of 5.4 - 5.5 plus such a large percentage of flaked barley seem too high to finish dry. I'm betting this recipe finishes around 1.014 at best. I'm going to shoot for a lower pH of 5.2 or even slightly lower with ~10% flaked barley. I'm curious what other recipes are doing for pH and adjuncts when the beer has actually finished below 1.011.
I've also had better results holding out the roasted malts for steeping in the last 20 mins of the mash to get fresher flavors instead of the astringency.
Irish dry stouts have far fewer "being right for the wrong reasons" or happy accidents to achieve a dry finish alongside the other style requirements for mouthfeel and water softness.
You really don't need munich and neither melanoidin! You are doing an Irish Stout not a scharzbier so roasted barley not black patent and no chocolate at all!
I only report the facts of what wins, not people's opinions.
@@MeanBrews I know, awesome channel.