What the world needs now is another beer blog.
Used T-58, 2/3 c table sugar and 1/3 c table sugar in 16 oz or water. The beer tasted a little bitter than I’d hoped.
Here are the results of your calculations with your gravity readings corrected for temperature:
| Temp Corrected | Scale | UnCorrected | |
| Original: | 1.042 | Specific Gravity | 1.042 |
| Final: | 1.01 | Specific Gravity | 1.01 |
| Alcohol By Weight: | 3.4 % | ||
| Alcohol By Volume: | 4.3 % |
Arguably Ireland’s most famous export, dry stout has a loyal following all over the world. This recipe has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley. Hop bitterness enhances the dryness, and the medium body makes for a very drinkable dark beer. This is one of the most popular styles among home brewers; after a few pints, you’ll understand why.
Dry Irish Stout
Extract kit from Northern Homebrewer
Target OG: 1.042
Malt 1: 6 lbs. Gold Malt LME (60 mins)
Grain 1: 1 lb English Roasted Barley
Hop 1: 2 oz Cluster (60 min)
Yeast: WY 1084 (62° -72°)
Adjunct 1: Irish Moss (15 mins)
Boiling Schedule:
Bring 2.5 gallons of water to a boil. Steep grains at 155°F for 30 minutes. Bring to a boil. Remove water from heat and mix LME until dissolved @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes. Added Irish Moss with 15 minutes left in the boil.
Notes:
Pitched at 70°. Basement temp was 61° and carboy temp was sitting around 66-68° for the first day, 66° the second day and the third day I brought upstairs with a blanket wrapped around it, which held at 64°. Very active fermentation for the first two days. Needed to pull the airlock and swap it out with a blowoff tube, which filled my flask about 1/5th with blowoff. I’ll leave in the primary for about 3 weeks and then begin taking daily hydrometer readings. When hydrometer readings are stable, I’ll bottle. OG read 1.042, so with my hydrometer that should be around 1.041-1.042.
Bottled today with 2/3 c. corn sugar in 16oz of water. Used T-58 for bottling yeast.
Rack to secondary. OG was 1.071 and FG was 1.012, so ABV is 7.7%. Much milder and thinner than the first Tripel I brewed, but that is a good thing. My first batch didn’t have enough yeast I think. There was a bit more notice on the hops compared to last time. Again, maybe a good thing since the sweetness from last time dominated everything. I’ll leave it in the secondary for a couple months or so.