Sunday I transferred my Irie Stout to the secondary. The final gravity was 1.020. I calculated the abv with an online calculator and it came out 9.3%. I hadn't intended for it to be that big! In addition to the malt extract, I added 1.5 lbs of brown sugar and two packets of dried yeast. It was very active for close to two weeks. It tasted good today, but there was a definite alcohol presence that I'm hoping will mellow out with a couple more weeks. Originally, I had intended for this beer to be a foreign extra stout. But I think this is going to be on the sweeter side, without as much roastiness to it. But we'll see. I used paradise seeds and 2 1/2 tablespoons of orange peels. There was an interesting taste today, but the orange was real subtle. We'll see how it does with time, but I'm optimistic and curious about this beer.
Salud!
Bearded Brewer
Tuesday, April 1, 2008
Irie Stout Update
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4 comments:
This stuff sounds like it's going to turn out delicious. Can't wait to hear what it ends up tasting like.
At 1.09-ish for OG you're verging into RIS territory, so I wouldn't worry too much about residual sweetness. The spicing sounds interesting. Keep us posted.
Yes, I think it sounds good. I'm interested to see how the paradise seeds, orange peels and brown sugar come together.
I sampled the Irie 5 days into the secondary and I think its mellowing out nicely. Its definately ,more of a tropical stout with more chocolate-sweet flavors. But there is a roastiness to it that I was hoping for. I might bottle it soon.
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