Arthur was a man of vision, passion and wisdom. Over 265 years ago he was signing a lease for 9,000 years with little more than an idea in his head the fine folks of Dublin, Ireland and soon to be further afield needed his special liquid bread to keep their spirits high in good times of times of trouble. Arthur is our tribute to a Master Brewer, a philanthropist, a pragmatist, an innovator, a family man, and a fighter!  Without Arthur we would not have his legacy of a smooth creamy Irish Stout to enjoy responsibly in good times and in times of trouble.  Fear not, the time is yours to enjoy but first you will have to get your brewing on, then you can take the time to do a two step pour and toast Arthur for his generous legacy!

Sláinte mhaith! #brewhappy #drinkhappier #enjoyresponsibly

Brewing Software Recipe Links:

• Arthur | Irish Stout | Brewfather app Recipe link

Vital Stats:

Batch & Boil

• Batch Size: 23 Litres 
• Boil Time: 60 mins

Properties

• OG 1.044
• FG 1.008
• ABV 4.7%
• IBU 38
  
• Colour 83 EBC
• BU/GU 0.86

Malt:

Amt             Name                                          Colour                   % Grist

2.50 Kg            Joe White Traditional Ale Malt                (6 EBC)                          55%

0.50 Kg            Joe White Dark Munich Malt                 (19 EBC)                         11%

0.90 Kg            Essantis Rolled Barley                              (3 EBC)                          20%

0.70 Kg            Gladfield Roasted Barley                    (1375 EBC)                         15%

4.60 Kg            TOTAL                                                     (83 EBC)                        100%

Hops:

• 35 gm East Kent Goldings UK T90 Hop Pellets Alpha: 5.8% – 60 minute start of boil addition for 24 IBU
• 35 gm East Kent Goldings UK T90 Hop Pellets Alpha: 5.8% – 20 minutes from end of boil addition for 14 IBU

Yeast:

Liquid | Bluestone Yeast

• BSY-A016 Dublin Bluestone Yeast x 1 Liquid Pitch

Dry | Lallemand Brewing

• Lallemand Brewing Nottingham Ale Yeast 2 x 11.5 g Sachets

Water | Brewing Aids (optional):

Target Dublin Water Profile:

Ca2+ 120ppm (can be as high as 150-200ppm calcium carbonate - high alkaline water)

Mg2+ 4ppm  Na+ 12ppm Cl 19 ppm S042- 53ppm HCO3 319ppm

Method:

1. Mash in with approx. 3L of water per 1Kg of grain adding  17 litres of water to allow for your mash tun false bottom.  Water chemistry adjustments optional (0.33g Calcium Chloride, 0.72g Epsom Salts (MgS04), 0.88g Gysum (CaS04), 1.3ml Phosphoric Acid 85% target Mash pH of 5.3 (between 5.2-5.4 pH).  Mash for 1 hour at 65.6°C.
2. Vorlauf after 60 minutes and ramp up to Mash Out at 77 °C (170 °F) for 10 mins. Fly Sparge slowly with 14 Litres of  water (see brewfather app for water adjustments), collecting wort until the pre-boil kettle volume is around 25.0 L. to boil kettle.
3. First Hop addition of 35 gm of EKG UK Hop Pellets Alpha: 5.8% – 60 minute start of boil addition for 24 IBU of bitterness.
4. Second Hop addition of 35 gm of EKG UK Hop Pellets Alpha: 5.8% – 20 minutes from end of boil for 12 IBU of bitterness and hints of hop aroma and flavour.
5. 15 minutes boil remaining optional: add Deltafloc tablet or Irish Moss and Yeast Nutrient
6. Cool the wort as quickly as possible to your yeast pitching temperature around 18-20°C.
7. Pitch yeast at 18-20 °C and hold temperature constant or allow a gradual rise to no more than 22 °C  for the duration of active fermentation.  After one week to 10 days or after two constant terminal gravity hydrometer readings drop yeast cone (or rack to secondary) and cold crash for 72 hours prior to kegging or bottling.
8. Carbonation:  Depending on whether you are using C02 or a C02/Nitrogen Mix please see guidance: 
   1. Lower End for Creaminess: Many brewers aim for the lower end of this range (around 1.7 to 2.0 volumes of C02) when trying to emulate the smooth mouthfeel of Guinness. Higher carbonation can make the beer seem thinner and more fizzy, which isn't characteristic of the style.
   2. Nitrogen vs. CO2: The iconic creamy head of Guinness is primarily achieved through the use of a nitrogen/CO2 blend (typically 70-75% nitrogen and 25-30% CO2) for dispensing, along with a special stout faucet. Nitrogen bubbles are much smaller and less soluble than CO2, creating the cascading effect and dense, stable head
9. Serving Temperature: Serving temperature also plays a role in the perception of carbonation. Irish Dry Stouts are often served slightly warmer than other beers (around 11-13°C), which can make higher carbonation levels seem more pronounced.
10. Food compliments - Irish Stew, Shepherds Pie, Beef and Stout Pie, Oysters, Bangers with Mash and Onion Gravy, Grilled or Roast Meats, Smoked Meats, Sharp Cheeses, Game, Chocolate &/or Coffee Based Desserts, Bread Pudding with Whisky Sauce.

BeerCo Recipe Kit Contents:

• Malt - 4.6 Kg Milled or Unmilled
• Hops - 70g EKG UK Hops
• Yeast - 1 x Bluestone Liquid Yeast or 2 x LalBrew Dry Yeast

Not Included in Recipe Kit:

• Kettle Finings
• Yeast Nutrients
• Aids for Water Adjustment

Sauces of Brewspiration:

• Guinness | Irish Draught

What’s in the box:

*Indicates items included only with specific variants.