Guinness 
All Grain Recipe
Submitted By: jakeatwood (Shared)
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| Batch Size: 5.50 gal | Style: Dry Stout (13A) |
| Boil Size: 6.22 gal | Style Guide: BJCP 2008 |
| Color: 39.7 SRM | Equipment: My Equipment |
| Bitterness: 46.2 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.1° P) | Mash Profile: My Mash |
| Est FG: 1.014 SG (3.6° P) | Fermentation: My Aging Profile |
| ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs 0.00 oz |
Barley Flaked (2.2 SRM) |
Adjunct |
0 |
| 2.00 oz |
British Black Patent (525.0 SRM) |
Grain |
0 |
| 1 lbs 4.00 oz |
Roasted Barley (455.0 SRM) |
Grain |
0 |
| 8 lbs 0.00 oz |
Maris Otter Pale Ale Malt (2.5 SRM) |
Grain |
0 |
| 0.50 oz |
Northern Brewer [6.7%] - Boil 30 min |
Hops |
0 |
| 1.50 oz |
Northern Brewer [6.7%] - Boil 60 min |
Hops |
0 |
| 0.0 pkgs |
Irish Stout (White Labs #WLP004) |
Yeast |
0 |
Notes
This makes a 6 gallons batch. Keg 5 gallons and bottle remaining gallon.Add gympsum and irish mossMashing Instructions:Need to end up with 6 gallons of wortAdjust ph ot 5.3-5.5Step Infusion Mash7.5 Quarts water, rest at 125 degrees for 30 minutesAdd 5 quarts water and raise temp to 150. (if using cooler mash tun, add water at 170)). Hold for 60 minutes.Mash out and collect 6 gallons. ***Before boiling, remove 1/2 gallon of wort and 1 cup of grain. Put in 1 gallon jug and set out for 12-24 hours to sour. Then, add 4 oz of fermenting wort to sour mash and let ferment on same schedule as primary.After sour mash finished primary fermentation, add 1/2 gallon water, along with 1/2 oz hops and boil for 30 minutes to kill germs. Cool to 74 degrees and rack with main primary.BREWING NOTES:I ended up with about 5.25 gallons. I transferred 1/2 gallon to a 1 gallon jug to sour. This left me with 4.75 gallons. I topped off with about 1/4 gallon water. OG was 1.054This Recipe Has Not Been Rated
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