Brew Date: 02/16/13
Kiss Me, I’m Irish Moss - Dry Irish Stout
Difficulty to Brew: Easy
TIME/TEMP: 60 @ °152
GRAIN- Pale Malt, Roasted Barley, Flaked Barley
HOPS – Fuggles, Whitbread Golding
YEAST – WLP004 Irish Ale
ABV – 4.5%
Occasionally, we brew a beer for a special occasion. Kiss Me, I’m Irish Moss was brewed for our first St. Patty’s Day “Kick The Keg” party. At the time of this writing, the beer is still in primary while the yeast chew away at the last few gravity points. It was a difficult decision to brew a Dry Irish Stout — we were dead-set against brewing a beer that really demands a stout faucet. At first, I was set on buying one. After doing more research, I learned that A) a good stout faucet will run you over $100, B) I would need to purchase a nitrogen tank, C) I would need to buy a nitrogen regulator, and D) I would need to give up space in the kegerator currently cold-conditioning both our Bohemian Pilsner as well as our Doppelbock.
Consensus: Brew the beer, keg-carb it to around 2.0 volumes of CO2, and pour aggressively to get something of a “Guinness Look” without the cascading nitrogen bubble effect. Perhaps, down the line, I will include a stout rig for our pipeline, but for now, it’s CO2bad.
The brew day went off without a hitch. Recipe for a Dry Irish Stout is one of the easiest: You can’t really mess up the colour, and there’s only one or two hop additions. We don’t personally see a point of doing anything other than 60 minute mash at 152° for this beer. We did mimic Dublin’s water profile. This would be a great style for those starting out (without the water treatment).
…Update to follow once beer is complete…