Fitzpatrick's Celtic Stout

Yeast(s) Used: 
WLP001 California Ale Yeast
Recipe Supplied by: 
Mark Duchow, Fitzpatrick’s, Iowa City, Iowa
About this Recipe: 

This beer won the Silver medal in the Classic Irish-Style
Dry Stout category at the 2001 Great American Beer Festival. Recipe for 5 US gallons (19L).

Malt
5 lb Pale two-row malt
14 oz Roasted Barley
11 oz Chocolate Malt
5 oz Black Malt
- Total Grainbill 6.875 pounds (3.125 kilograms)

Hops
Kent Goldings @ 30 IBU's - 60 min

Yeast
White Labs WLP001, California Ale Yeast

7 to 8 gallons brewing liquor should be brought up to 168° F. The brewing liquor and sparge water should not exceed 168° or drop below 165° F. I do a 4:1 ratio of brewing liquor over malt, (4 liters over 1 kilogram = 3.3 gallons or 12.5 liters of brewing liquor).

The mash should rest at 148° to 151°F for an hour. Sparge the mash with remaining brewing liquor until 5.5 to 6 gallons of wort are obtained. I like to boil the wort until I get 10 to 15 percent evaporation rate, (estimated time 90 minutes) with a target original gravity of 1.036 to 1.040 (9 to 10 degrees Plato).

Add hops 60 min before the end of the boil.

Cool wort to 65° - 70° F and pitch the WLP001. After the yeast kicks off, or the first signs of a crown I like to drop the temp between 63° and 66° for the remainder of fermentation. After fermentation I pull the beer off the yeast and let it rest for a week to 10 days or until the yeast has mostly settled. I will add either 1/2-cup of corn syrup or malt extract and transfer the beer into kegs or bottles to condition for and additional week or two.

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