BYO Guinness-Style Dry Stout (orig) Beer Recipe | All Grain Irish Stout by Sašo Škrlj | Brewer's Friend
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BYO Guinness-Style Dry Stout (orig)

125 calories 12.8 g 330 ml
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.4 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil Zainasheff, BYO September 2008
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
URL: https://byo.com/body/item/1674-style-profile
Created: Sunday August 27th 2017
1.041
1.010
4.2%
37.7
35.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.85 kg United Kingdom - Maris Otter Pale2.85 kg Maris Otter Pale 38 3.75 70.5%
794 g Flaked Barley794 g Flaked Barley 32 2.2 19.6%
397 g United Kingdom - Roasted Barley397 g Roasted Barley - (late boil kettle addition) 29 550 9.8%
4,041 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
47 g Kent Goldings47 g Kent Goldings Hops Pellet 5 Boil 60 min 37.66 100%
47 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 49 °C 15 min
Temperature -- 66 °C 60 min
Temperature -- 76 °C --
Fly Sparge -- 77 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Notes

Guinness-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)
FG = 1.010 (2.6°P)
IBU = 41 SRM = 44 ABV = 4.1%

Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) Great Western flaked barley
14.0 oz. (397 g) Great Western roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Extract with Grains Option
Replace the British pale ale malt and flaked barley with 5.25 lb. (2.38 kg) Muntons pale ale liquid malt extract.

Partial Mash Option
The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor.

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  • Public: Yup, Shared
  • Last Updated: 2017-08-27 12:51 UTC
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