DICKS Dry Irish Coffee Stout Glass Shot
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DICKS - DRY IRISH COFFEE STOUT - MILLED - DRY YEAST

Dicks - Dry Irish Coffee Stout - BeerCo Recipe Kit

Regular price $49.50 Sale

Hands up if you love coffee! Pick Me! Pick Me! Hands up if you love Stout! Oh Yeah! Pick Me Pick Me! If you love Coffee and you love Stout you probably also love Dicks! Dicks for short or Dry Irish Coffee Stout for long, Dicks is modelled on a mash up of two great things - Coffee and Stout. This Dry Irish Coffee Stout is a winter warmer that is dry and remarkably easy to drink. Put down your pen! Pick up your Mash Paddle - time to brew happy some Dicks! Let's get this party started cheers #brewhappy

Vital Stats:

Batch & Boil
  • Batch Size: 21 Litres
  • Boil Time: 60 mins

Properties

  • OG 1.057
  • FG 1.007
  • IBU 30
  • ABV 6.7%
  • Colour 124 EBC
  • Balance - 0.538 IBU/SG Bitterness Ratio

Gladfield Malt:

Grain Bill

%

Kg

Ale Malt 63% 3.5
Flaked Barley 16% 0.9
Roast Barley 11% 0.6
Light Crystal 5% 0.3
Dark Chocolate 2% 0.11
Light Chocolate 2% 0.11
100% 5.52

Hops:

Hops

AA

Gram

Time

IBU

Willamette 4.7% 27 60 mins 15 IBU
Willamette 4.7% 27 20 mins 10 IBU
Willamette 4.7% 27 5 mins 5 IBU

Yeast

Liquid | GigaYeast

Dry

Water Adjustments:

Adjuncts:

  • 140g of fresh roughly ground medium roast coffee from your favourite #fresh #local coffee roaster [note: note included in BeerCo Kit].

Method:

  1. Fill clean Kettle with 17 litres of water and pre-boil your water to precipitate our chlorides and chloramines. Add Mash Salts - 30g or 6 tsp of Calcium Carbonate
  2. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a mash temperature of 67 °C (152 °F).
  3. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for around 45 minutes to 1 hour.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
  5. Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
  6. The total boil time will be 60 minutes. Bring to a rapid rolling boil and make first addition of 27g of Willamette at 60 mins from end of boil.
  7. Make second addition of 27g of Willamette at 20 mins from end of boil.
  8. Deltafloc or Irish Moss is added with any yeast nutrients at 15 mins remaining on the boil.
  9. Add last addition of 27 grams of Willamette into the Boil at 5 mins remaining on the boil.
  10. At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
  11. Over the course of the two-week fermentation, ramp the temperature slowly up to 22°C (72 °F ) to ensure full attenuation.
  12. On approximately Day 7 of fermentation when primary and secondary appear to be coming to a close find and butter up your favourite local coffee roaster for a special fresh grind roughly and dry coffee hop for 24-48 hours before kegging or bottling at a rate of (~5 oz. per 5 gallons/140 g per 19 L) of your local roasters favourite medium roast ground coffee beans.
  13. Wait 1-2 days, then rack off into keg or bottling bucket for immediate carbonation or priming.
  14. Carbonate this beer to 2.4 volumes of CO2 and serve it on both nitrogen and/or CO2. Sláinte!

Sauces of brewspiration: