You bet! Be sure to post if you brew it up.
Will do
Kind of late in the game here, but I really enjoyed the dry stout from Brewing Classic Styles. I think Jamil calls it “Cerveza de Malto Seco”. The one thing that was different was that he advises nearly powdering the dark malt in a coffee grinder. I did this, and I’m pretty sure it contributed to a stuck mash. The beer was great though. I might give Martin’s recipe a go too. Cheers!
Wow! Thanks for the compliments. While the grist that I use is pretty typical, its really the water and technique that makes the Dry Stout difference. Regular mash at about 5.4 in RO or distilled water followed with the roast barley addition at the end of the mash. That drives down the wort pH and that is the signature of the style. The flavors of Roast Barley meld with the grainy flavor of raw barley and are offset by the acidity of the low beer pH.
I haven’t tried Golden Promise in this recipe, but I do like that malt.
Here’s what I’m thinking. I’m hoping to brew this on Tuesday. I added a touch of pale chocolate and dark crystal, since I get some of those flavors out of Murphy’s and that’s what I’m shooting for. I’m looking forward to this one.
HOME BREW RECIPE:
Title: Patrick Fitzmichael Stout
Brew Method: BIAB
Style Name: Irish Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.029
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.039
Final Gravity: 1.009
ABV (standard): 3.93%
IBU (tinseth): 30.6
SRM (morey): 31.35
FERMENTABLES:
3 lb - United Kingdom - Maris Otter Pale (75%)
2 oz - United Kingdom - Dark Crystal 80L (3.1%)
6 oz - Flaked Barley (9.4%)
6 oz - United Kingdom - Roasted Barley (9.4%)
2 oz - United Kingdom - Pale Chocolate (3.1%)
HOPS:
0.8 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 30.6
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min
MASH GUIDELINES:
- Infusion, Temp: 148 F, Time: 75 min, Amount: 17 qt, Sacc Rest
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Water Notes:
Add 2g of CaCl2 to target ~55ppm Calcium
Add 1.8mL of lactic acid to mash to target mash pH of 5.4
NOTES:
Add roast barley and chocolate malt in last 10 minutes of mash
Looks great. With your magic touch, no doubt it will be
Would you share your recipe for me? I don’t have access to back issues of Zymurgy. No rush, but I’d like to give it a shot!
I’m brewing something like this soon. Maybe I’ll call it Michael Fitzpatrick Stout.
Here’s the gist:
OG: 1.042, FG: 1.012, SRM 31, IBU: 36, Eff%: 76, Batch: 5.5G
75% 2-row pale malt
15% flaked barley
10% roast barley
60min EKG 5%AA (75% of total hops)
15min EKG 5%AA (25% of total hops)
Irish Ale Yeast
1/2 tsp gypsum, 1/2 calcium chloride per 8 gallons brewing water (assuming RO/Distilled)
Mash pale malts only at pH 5.3-5.5 using low alkalinity water (treated RO/distilled)
146-150F single-infusion for 60min
Add roast malt at end of mash
Mash-out as desired
Sparge as necessary with low alkalinity water that acidified to ~5.5pH
Boil 60min
Looking for opinions on handling the roast barley step on a re-circulating eBiab system. The original recipe adds the roasted barley at the end of the mash so it would actually be in contact with the existing wort for the duration of the sparge.
Since there is no sparge in biab how long before the end of the mash would you add the roasted barley, 20-30 minutes?
I no sparge, and I add them in the last 10 minutes of the mash. That seems to be plenty long enough.
Thanks Eric!
When I put Martins recipe in brewers friend, it comes out to be like 22 SRM. Recipe says it should be in the 30s. Any ideas on what im doing wrong?
Brew Method: BIAB
Style Name: Sweet Stout
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Boil Size: 5 gallons
Boil Gravity: 1.037
Efficiency: 74% (brew house)
STATS:
Original Gravity: 1.053
Final Gravity: 1.014
ABV (standard): 5.09%
IBU (tinseth): 36.51
SRM (morey): 24.78
FERMENTABLES:
5.17 lb - American - Pale 2-Row (74.6%)
1.1 lb - Flaked Barley (15.9%)
10.6 oz - American - Roasted Barley (9.6%)
HOPS:
1 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 90 min, IBU: 32.71
0.25 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 3.79
MASH GUIDELINES:
- Infusion, Temp: 148 F, Time: 60 min, Amount: 4.3 gal
YEAST:
White Labs - Irish Ale Yeast WLP004
Starter: Yes
Form: Liquid
Attenuation (avg): 71.5%
Flocculation: Med-High
Optimum Temp: 65 - 68 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)
EDIT: Ignore my post below - I hadn’t yet installed my brain for the day 
Back in 2011 (a couple years before the article), mabrungard stated that he was using the Rager calculations for IBU estimation. Try switching to that calculation and see what it does for the IBU estimation. I generally find that Rager will increase the IBU estimation - sometimes only 1-2 IBUs but sometimes it’s much more significant like 8 IBUs or more.
source: https://www.homebrewersassociation.org/forum/index.php?topic=6610.msg79464#msg79464
I think he’s asking about the color (SRM) discrepancy. I wonder if he entered his batch size into software. That recipe is darker than 22 SRM.
Oh crap, you’re right. Nevermind my last post; hadn’t had my morning coffee yet
With head firmly screwed on this time:
Proportions look good; OG a little high but no worries. As for the color discrepancy, it may simply be the malt choice you’re using for the roasted barley. For instance, Briess/American roasted barley comes in around 300°L (or ~400 SRM); whereas, Crisp/UK roasted barley comes in around 555°L (or ~751 SRM). My instinct would be to use UK roasted barley for a classic Irish Dry Stout due to the geographic proximity of Ireland to Great Britain. I bet if you substituted in Crisp roasted barleys in your brewing software you’ll see that final SRM beer color discrepancy go away (or be greatly reduced).
Sounds right to me. I generally use a UK roasted barley for my stouts.
yea I put the OG a little higher on purpose.
Batch size is also correct in the software.
when I switch from American to UK, the color DEFINATELY gets to 36 
Thanks for the help all!
One other question is that im doing this BIAB with a sparge thru a strainer. Im thinking of adding the roasted in the last 15 mins of the mash since the recipe says add at he end of mash (which seems to me like that would be steeped in with the grains during the sparge. Think 15 mins is enough time? Whats the purpose of that? is it to just not get as many tannins out of the roasted barley?