Irish Stout (Guinness)
Batch Size:
6 gal.
Brewed By: Jim P.
Efficiency:
74%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
10
77.5
Chocolate
.80
6.2
Roasted Barley
.80
6.2
Crystal (60L)
.80
6.2
Corn Sugar
.50
3.9
Total Weight
12.90
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
171.6°F
3.7 gal.
5.6 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Hersbrucker - Pellet
4.5
1
90
17.5
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
43 SRM
1.057
4.9
64.9
0.53
FG
IBU
Calories
Target BV
1.020
17.5
255
(per 16 oz. Pint)
1.08
Target Beer Style Info. & Typical Ingredients
STOUT
Sweet Stout
SG Range: 1.044 to 1.060
FG Range: 1.012 to 1.024
IBU Range: 20 to 40
SRM Range: 30 to 40
The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common.
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 Scottish 1728 Liquid Yeast
Fermentaion Temp: 68°F