Walt's Guiness Extra Stout 
All Grain Recipe
Submitted By: OUDRANK12 (Shared)
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| Brewer: Brad Smith | |
| Batch Size: 5.50 gal | Style: Dry Stout (13A) |
| Boil Size: 7.43 gal | Style Guide: BJCP 2008 |
| Color: 37.5 SRM | Equipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain |
| Bitterness: 41.8 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.8° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Three Stage |
| ABV: 4.8% | Taste Rating: 44.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 9 lbs 4.00 oz |
Pale Malt (2 Row) UK (2.5 SRM) |
Grain |
2 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Roasted Barley (Simpsons) (550.0 SRM) |
Grain |
4 |
| 2.75 oz |
Golding US Pellet Type 90 [5.0%] - Boil 60 min |
Hops |
5 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
7 |
Taste Notes
One of my favorite stock beers - I always keep a keg on hand. Rich flavored dry Irish Stout that is very simple to make. Perfect every time!Notes
A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.This Recipe Has Not Been Rated
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