The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

McGuinness

Brewer: Matt Email: tcbrewguy@hotmail.com
Beer: McGuinness Style: Irish Dry Stout
Type: Extract w/grain Size: 5 gallons
Color:
151 HCU (~46 SRM)
Bitterness: 43 IBU
OG: 1.045 FG: 1.012
Alcohol: 4.2% v/v (3.3% w/w)
Water: Use tsp of Gypsum if you have soft water.
Grain: 1.25 lb. Roasted barley
1.5 lb. Flaked barley
1.5 lb. British pale
Steep: Steep grains in 3 gallons of water for 45 minutes at 155° F.
Boil: 60 minutes SG 1.074 3 gallons
3.3 lb. Light malt extract
1 lb. Light dry malt extract
Add DME for the boil. Use late extract method for LME (wait until flame out and then incorporate LME; you'll have less chance of imparting uncharacteristic caramel sweetness to your 'Dry Stout'). Add Irish Moss with 15 min. left in the boil.
Hops: 2 oz. Bullion (7.9% AA, 60 min.)
Yeast: Wyeast Irish Ale 1084. Cold pitched starter by refrigerating it after it fermented out for 12 hours. Then decanted spent wort, added a little fresh wort, swished slurry and pitched.
Carbonation: Bottle with about 3 oz corn sugar (for 5 Gallon batch) or keg and force carbonate.
Tasting: My goodness, my McGuinness!

Recipe posted 12/01/05.