Goriziana

Style: Irish Dry Stout  /  ABV: 4,2%  /  IBU: 42  /  EBC: 63

In 2021 I made my first dry stout, a very good beer but with some characteristics that in my opinion were not perfect. I used a lot of wheat, so I decided to move towards a more classic taste by rebalancing the flaked wheat and the flaked barley. A second thing I tried with this recipe, was to start at a slower temperature (16°C) the fermentation in order to keep calm the violence of S-04 yeast, hoping that will not affect badly the final taste (16°C is actually very near the lower bound of the ideal temperature range for S-04 yeast). The results was as I hoped: much better, the flavor and taste balance was perfect, and I also won a homebrewing contest with that recipe. The 2024 recipe is an adaptation to my new brewing system of the previous 2022 recipe.

Goriziana is a classic Irish Dry Stout with part of the barley replaced with wheat to soften the classic taste and add a little wheat sourness in the finish and with the uncommon Styrian Wolf hops.

It is a fully black beer with a browny / creamy head with a very good retention. Aroma characterized by roasted and biscuit with notes of cocoa and nuts. The cocoa and roasted taste starts very smooth with a very slight sour note, living immediately room to a dry and coffeish bitterness with some herbaceous hints.

Its name is inspired to a coffee factory from my hometown.

AWARDS:

• 1st place at 2nd Milvus Brewery Homebrewing Contest
• 7th place al 4th Homebrewers Gorizia X The Lure contest

GORIZIANA (Recipe 2024)

Specifications

Batch size : 25 liters
ABV 4.2%
EBC: 60
IBU: 42
OG: 1.043
FG: 1.011

Ingredients

Fermentables:

• 2.8 kg Maris Otter malt (6 EBC, 60.4%)
• 880 g Flaked barley (3.2 EBC, 18.9%)
• 480 g Flaked wheat (3.2 EBC, 10.4%)
• 500 g Roasted Barley (1250 EBC, 10.4%)

Hops:

• 25g Styrian Goldings hops (AA 5.4%) at 60′
• 25g Styrian Wolf (AA 12.4%) at 15′
• 30g Styrian Wolf (AA 12.4%) at 5′

Yeast:

• 2 packages (11,5g) of Fermentis SafAle S-04

Water:

• Ca 90 / Mg 11 / Na 2 / Cl 20 / SO 57 / HCO 213

Brew Directions:

1. Protein rest at 55°C for 5 minutes
2. Mash step at 65°C for 65 minutes
3. Mash-out at 78°C for 10 minutes
4. Fly sparge with hot water at 78°C
5. 60′ Boil
6. Chill wort to 25°C and add yeast

Fermentation:

1. Slow start for 3 days at 17°C
2. Standard Ale fermentation at 19°C till FG
3. Cold Crash 3 days