Guinness Record Irish Stout
Batch Size:
5 gal.
Brewed By: Diggers Brewing
Efficiency:
70%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
6
66.7
Flaked Barley
2
22.2
Roasted Barley
1
11.1
Total Weight
9.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
173.3°F
2.6 gal.
5.2 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Kent Goldings - Pellet
4.75
2
60
46.5
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
40 SRM
1.044
4.5
77.3
2.31
FG
IBU
Calories
Target BV
1.010
46.5
193
(per 16 oz. Pint)
2.13
Target Beer Style Info. & Typical Ingredients
STOUT
Dry Stout
SG Range: 1.036 to 1.050
FG Range: 1.007 to 1.011
IBU Range: 30 to 45
SRM Range: 25 to 40
The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 1084 or White Labs WLP004
Fermentaion Temp: 68°F
To try and nail that special taste of Guinness: sour 2 bottles or cans of Guinness by leaving the contents out in a bowl for a week or more and then freez it. Thaw it out while you are brewing and heat to 180° - 190° F for 20 min.. Add the soured stout at the end of the boil. Make your yeast starter 24 hrs prior to brewing with an added bottle of Guinness as well.