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MH Guinness Stout clone
Dry Stout • All Grain • 10.5 gal
I haven't brewed this yet but it should be good. Feel free to provide feedback.
October 13, 2013 am 12:30am
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 14 lbs
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 2 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 2 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Galena - 13.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- .75 oz
Nugget - 13.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .75 oz
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Mash @ 152 Deg. F add 4.5 gal of water after boil OG target before water addition is 1.072 FG 1.008 It is rumored that Guinness uses this same technique. Add soured beer (3%)- let 42 oz. of mash runnings sit in open air for 4 days, remove scum from top, pasturize and add to fermenter. Dispense 25% CO2 75% Nitrogen @ 42 Deg. F. / 38 PSI
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 37.2 SRM | 25 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 5% | |
| Bitterness: | 50.3 IBU | 30 - 45 | |
Discussion
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