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#53:  Solstice Stout (Irish Dry Stout)
  • Classic dry stout, brewed near to the Winter Solstice.
Chris Swingley 
28-Dec-2005

Recipe (for 5 gallons final volume)
8.0 pounds (80%) Crisp Maris Otter Pale Malt
1.0 pound (10%) Flaked Barley
1.0 pound (10%) Black Roasted Barley

1 ounce   Chinook whole hops, 12.1% AA (60 minutes)


  • White Labs WLP007 Dry English Ale Yeast, pitched at 66°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 36 quarts  water treated with:
    •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
    • 2/3 teaspoon Gypsum. Adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)
    • 1 2/3 teaspoons Baking soda. Adds 165 ppm carbonate ion, 65 ppm Sodium ion

Mash
  • 15 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes)

Sparge
  • 6 quarts water @ 210°F, drain
  • 15 quarts water @ 168°F, drain

Boil
  • Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 66°F
  • Secondary: keg, 7 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 8-Feb-2006

Properties
Starting Gravity: 1.051 Final Gravity: 1.012
Original Extract: 12.6°plato Apparent Extract: 3.1°plato
Real Extract: 4.89°plato
Alcohol: 5.1% by volume (4.0% by weight)
Apparent Attenuation: 75.7% Mash Efficiency: 79%
Bitterness: 38 IBU Color: 50 SRM
BU:SG: 0.75 BV: 1.59

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