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Dry Irish stout with WY1450?

I have a pouch of Denny’s favorite 50. I would think it’s attentive enough for a dry stout. Any thoughts?

Why not? Mash @150 and it give it a shot.

It should be fine.

Some suggestions, though: make a starter (1 liter would be good, depending on the original gravity), and for the mash, I’d recommend a longer mash, in the realm of 75-90 minutes, to help make a more fermentable wort, and I’d mash at 150°F (and no higher), as hans caravan stated earlier.

Bklmt2000

[quote=“Bklmt2000”]It should be fine.

Some suggestions, though: make a starter (1 liter would be good, depending on the original gravity), and for the mash, I’d recommend a longer mash, in the realm of 75-90 minutes, to help make a more fermentable wort, and I’d mash at 150°F (and no higher), as hans caravan stated earlier.

Bklmt2000[/quote]

Sounds like good recommendations.

Here is my recipe.

Fermentables Efficiency: 70.0% Batch size: 5.0 gal

Fermentable Amount Use PPG Color
Pale Ale (US) 5.0 lb 62% Mash 37 3 °L
Potato Flaked 1.0 lb 12% Mash 40 0 °L
Black Barley (US) 1.0 lb 12% Mash 27 530 °L
Flaked Barley 0.5 lb 6% Mash 32 2 °L
Flaked Oats 0.5 lb 6% 33 2 °L
Hops Boil time: 60 min

Hop Amount Time Use Form AA
Northdown (UK) 1.0 oz 60 min Boil Pellet 8.2%
Yeasts

Name Lab/Product Average Attenuation
Denny’s Favorite 50 Wyeast 1450 75.0%
Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 153.0 °F 60 min

With the addition of the flaked potato would the concern be the fermentability could be too high? Then it would be too dry if mashed at 150?

OG estimated @ 1.040

Not that your recipe looks bad, but it ain’t even gonna be in the ballpark of a dry Irish stout. Just a tasty beer.

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