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My Guinness clone
Dry Stout • Partial Mash • 5.5 gal
mmm guinness...
October 23, 2005 pm 04:38pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.5 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 1 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.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.5 oz
East Kent Goldings - 5.7 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.5 oz
East Kent Goldings - 5.7 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
1 teaspoon gypsum 1 teaspoon yeast nutrient pinch of salt
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 38.8 SRM | 25 - 40 | |
| Alcohol: | 4.7% ABV | 4% - 5% | |
| Bitterness: | 36.7 IBU | 30 - 45 | |
Discussion
Brewed 11/4/05
2005-11-05 8:40am
Flavor hops were done during the hour mash at 150F. Tried this before with the October Belgian Honey Wheat with good results.
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