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#23:  Solstice Stout (Irish Dry Stout)
  • An attempt at a modern Irish dry stout, similar to Guinness. Brewed on the Winter Solstice.
Chris Swingley 
21-Dec-2003

Recipe (for 5 gallons final volume)
8.0 pounds (80%) American 2-row
1.0 pound (10%) Flaked Barley
1.0 pound (10%) Black Roasted Barley

1.25 ounces   Horizon pellet hops, 10.0% AA (60 minutes)


  • White Labs WLP023 Burton Ale Yeast, pitched at 68°F
  • Starter: 500 ml 1.030 canned wort, started 2 days earlier

Water
  • Water Wagon water
  • 13.5 gallons mash water treated with:
    •  Left open 4 days.
    • 2.5 grams Epsom Salts.
    • 7.0 grams Canning Salt.
    • 1 ml 88% lactic acid (added to mash).
  • 4.5 gallons sparge water treated with:
    • 4 ml 88% lactic acid (added to 4.5 gallons sparge water).

Mash
  • 13 quarts water @ 171°F, grist ratio of 1.3 quarts:pound @ 156°F (Held 90 minutes), Cooled with lid off to 154 F

Sparge
  • 21 quarts water @ 179°F, drain

Boil
  • Boiled 7.0 gallons for 75 minutes to yield 5.5 gallons wort
  • Lost 2 quarts when burner almost tipped over (melted a hole in the snowpack)

Fermentation
  • Primary: glass, 7 days, 65°F
  • Secondary: glass, 20 days, 58°F, Added 2 quarts boiled, cooled water to make up missing volume

Packaging
  • Bottled with 80 grams dextrose, Innoculated beer with 50 mL wort from Scotch Ale (Wyeast 1728, actively fermenting)
  • Conditioned for 4 weeks
  • Ready to drink on 7-Feb-2004

Properties
Starting Gravity: 1.047 Final Gravity: 1.010
Original Extract: 11.7°plato Apparent Extract: 2.5°plato
Real Extract: 4.23°plato
Alcohol: 5.2% by volume (4.0% by weight)
Apparent Attenuation: 78.7% Mash Efficiency: 72%
Bitterness: 40 IBU Color: 50 SRM
BU:SG: 0.85 BV: 1.94

Tasting Notes
  • An excellent Irish Dry Stout -- roasted bitterness, great creamy head, dry finish. Burton Ale Yeast really adds to the flavor profile of this batch.

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