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Beginning Draught Stout A.K.A. Genesis
Dry Stout • All Grain • 5 gal
Keep It Simple Stout. Good stuff.
April 1, 2004 pm 12:48pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 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.
- .25 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 1.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
East Kent Goldings - 6.1 AA% pellets; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Beginning draught stout .... Genesis... Guinness... get it? So much for my poor play on puns. Seriously, only serve this from a keg, it is a waste to try to bottle this. You would be better of with a stonger 'extra stout' style beer. Oh, yeah, do use irish moss, it really helps foam retention.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 25.7 SRM | 25 - 40 | |
| Alcohol: | 4.0% ABV | 4% - 5% | |
| Bitterness: | 34.4 IBU | 30 - 45 | |
Discussion
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