1879 Dublin XXX Stout

1879 Dublin XXX Stout

(5 gallon/19 L, all-grain)
OG = 1.086 FG = 1.015
IBU = 87 SRM = 55 ABV = 9.1%

A large stout, what today would be called a foreign extra stout, was made in Dublin in 1879. Most assuredly, there would also be a little sourness brought on by Brettanomyces, giving this beer a finishing acidic twang.

Ingredients

10.25 lbs. (4.7 kg) British 2-row pale malt (2-row)
1.0 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) roasted barley
3.5 lbs. (1.6 kg) corn sugar
10 AAU Fuggle hops (120 mins)(2.0 oz./57 g of 5% alpha acids)
10 AAU Fuggle hops (60 mins) (2.0 oz./57 g of 5% alpha acids)
2.0 oz. (57 g) Fuggle hops (10 mins)
Fermentis Safale S-04 yeast

Step by Step

Mash grains at 154 °F (68 °C) in 11.5 qts. (11 L) of water. Boil for 120 minutes, adding hops at times indicated and sugar for final 15 minutes. Ferment at 68 °F (20 °C). As an option, you can add a Brettanomyces culture once the primary fermentation slows.

Countertop partial mash option:
Reduce amount of British pale malt to 3.0 lbs. (4.7 kg) and add 2.0 lbs (0.91 kg) of Muntons Light dried malt extract and 2.75 lbs. (1.3 kg) of John Bull light liquid malt extract (late addition).

Begin by heating 5.5 qts. (5.2 L) of soft or distilled water to 165 °F (74 °C) in a large kitchen pot. Stir 1⁄2 tsp. of calcium sulfate (gypsum) or calcium chloride into this water. In another pot, heat 2.25 qts. (2.1 L) of soft water to around 164 °F (73 °C). Stir 1 tsp. calcium carbonate (chalk) or 1⁄2 tsp. sodium bicarbonate (baking soda) into this water. In your brewpot, begin heating a half-gallon (~2 L) of water to around 170 °F (77 °C). Place crushed pale and crystal malts in one grain bag and place in cooler. Put remaining roasted barley (crushed) in the other bag. Add the 5.5 qts. (5.2 L) of water to the malts in the cooler and stir it in. Let this mash, starting at 154 °F (68 °C), for 45 minutes. Likewise, steep the specialty grains in the pot of carbonate-rich water for 45 minutes (around 153 °F/67 °C), although this exact temperature is not critical. While grains mash and steep, heat about 8.0 qts. (7.6 L) of water to 180 °F (82 °C).

When mashing and steeping is complete, scoop 1 qt. (~1 L) of 170 °F (77 °C) water from your brewpot with a large measuring cup or beer pitcher. Lift the specialty grains out of their steeping pot and place them in a colander over your brewpot. Pour the “grain tea” through the grain bag (to strain out any large bits of grain) and then rinse the grains with the water pulled from your brewpot. Start heating this “grain tea” while you collect the wort from the cooler.

To collect wort from mash, recirculate about 2.5 qts. (2.4 L) of wort, then add 180 °F (82 °C) water to cooler until it is full to the rim. Draw off wort and add to brewpot until the liquid level in the cooler is just above the grain bed. Add 180 °F (82 °C) water to the rim again. Repeat this process until you have collected 2.0 gallons/8 qts. (7.6 L) of wort. Add dried malt extract and bring wort to a boil. Add first dose of hops and boil for 60 minutes.

Add hops at times indicated in the ingredient list. Stir in sugar and liquid malt extract for the final 15 minutes of the boil. Cool wort, in sink or with wort chiller, to 70 °F (21 °C) and transfer to fermenter. Add water to top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C). As an option, you can add a Brettanomyces culture once the primary fermentation slows to a halt.

1879 Dublin XXX Stout

(5 gallons/19 L, extract with grains)
OG = 1.086   FG = 1.015
IBU = 78   SRM = 51   ABV = 10%

Ingredients|
6 oz. (170 g) Muntons light dried malt extract
6.6 lbs. (3 kg) Maris Otter liquid malt extract
1 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) roasted barley (500 °L)
3.5 lbs. (1.6 kg) corn sugar (15 min.)
10 AAU Fuggle hops (120 min.) (2 oz./57 g at 5% alpha acids)
10 AAU Fuggle hops (60 min.) (2 oz./57 g at 5% alpha acids)
2 oz. (57 g) Fuggle hops (10 min.)
Safale S-04 or Wyeast 1099 (Whitbread Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Begin by heating 2 gallons (7.6 L) of water to 165 °F (74 °C) in a large kitchen pot. Place crushed llons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C). As an option, you can add a Brettanomyces culture once the primary fermentation slows, as there most assuredly would also be a little twang brought on by Brettanomyces in 1879, giving this beer a finishing funk.