Jamil's Dry Stout

[herbaljoe]

Jamil,

Hey, first off just wanted to say thanks for publishing all the great recipes and giving so much brewing advice. I've been brewing a bunch of your recipes for the past few months (I started brewing in May '07) and they have all turned out great (the Schwarzbier and "Amber-Red" in particular are freaking amazing).

I brewed your Dry Stout this weekend and just had a couple questions. I brewed it exactly as it is written in your book, but I listened to the Dry Stout episode of your BN show and noticed a few differences. On the show, you recommended a single infusion mash at 152F. In the book you say to do a step mash at 120F and 150F. I'm assuming the book method was to create the highest percentage of fermentable sugars possible, thus adding to the dryness of the beer. My question is, which method would you say works best in creating a great Dry Stout?

Also, on the show you said to use an English Ale yeast and I think you said you didn't really like the Irish Ale very much due to the particular esters it has. But the book says to use the Irish Ale. Again, just wondering which version you think creates the best Dry Stout possible.

I used the book version of the recipe, but I just wondered if perhaps the info in the radio show was a more refined version of what went into the book.

Thanks!

HJ

[macgruffus]

Hey herbaljoe ...

Would that I could answer the questions for Jamil but alas, I am but a lonely soldier in the BN Army. Just wanted to welcome you and invite you to post over in the "New Users" forum (http://www.thebrewingnetwork.com/phpBB2/viewforum.php?f=15) so everyone can warn you about Bub.

Good luck on the stout. Both recipes will give you an excellent dry stout. That I do know!

David

[jamilz]

Joe, go with the book version. I've done a lot of tweaking on the dry stout recipe over time and in the end I decided to go with the version in the book as the best of the versions.

In general, if the show was prior to May 2007, go with the book. If the show was recorded after May 2007, go with the show. I've also started posting corrections for the book at this site:

http://www.mrmalty.com/bcs/

[herbaljoe]

Awesome, thanks!

[herbaljoe]

Just wanted to say that this beer turned out really great. Just the right amount of roasty character with an incredibly dry finish, yet with a really nice mouthfeel. SO easy to drink 5 of these in a row. I brought the keg to a Super Bowl gathering and everyone loved it, even people who don't usually like beer. I also brought it to my last homebrew club meeting and it was a hit. I plan to enter it into the Nationals.

I highly recommend this recipe to anyone who likes easy drinking beer, even if you don't think you like stouts.

[smurfe]

Not to extend an aging thread but glad you asked this as I came here to ask the exact same question. I just got the book a couple days ago and just listened to the podcast on the Dry Stout the day before. This was the first recipe I went to in the book and noticed the difference from the notes I took from the show. It will be the next I brew if I can find Beer Gas anywhere around here. So far, no luck though.

[Steelers&Beer]

i made a 10 gal batch of this, 5 with the english, 5 with the irish. both turned out great. i took the irish batch to a superbowl party and we floated it. it was very good. the english batch has been on tap at the house and everyone that has tried it has liked it. it's a great recipe. the pope rules!!!!

[Whitebeard_Brewer]

Smurfe,

Try Airgas or Praxair....they should carry it, or at the very least, they should know where you can get it. Or ask around at some brew pubs where they get it.....ask for Beer gas , or what they are serving their Guinness with.

HTH