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G Stout

Recipe ala J.J. Jackson for Guinness-style stout.

Brewer: Mark Riley Email: mriley@netcom.com
URL: http://realbeer.com/brewery/recipator
Beer: G Stout Style: Dry Stout
Type: All grain Size: 3 gallons
Color:
115 HCU (~39 SRM)
Bitterness: 56 IBU
OG: 1.051 FG: 1.014
Alcohol: 4.8% v/v (3.7% w/w)
Water: Boil and decant tap water for mash and sparge.
Lactic acid added to sparge water.
Grain: 5 lb. American 2-row
2/3 lb. Roasted barley
2/3 lb. Flaked barley
Mash: 68% efficiency
"Decoction? For a stout?" you ask. So did I. But J.J. assured me
this was the way to go so I said "Ok". (J.J. has won lots of
awards, you see.) Anyways, this is based on his suggestions:

Mash @ 145°F 20 min.
Pull 1/3 thick decoction.
Raise decoction to 158°F and hold for 20 min.
Raise decoction to boiling over 10 min.
Boil decoction for 15 min.
Add decoction to rest mash to get 158°F and hold for 30 min. or so
5 min. mash-out @ 170°F

You'll note the low efficiency. I sorta messed up on the sparge
(tried something new). So, I just boiled it down a little further
to get the SG back up.
Boil: 75 minutes SG 1.045 3.4 gallons
1/4 tsp. rehydrated Irish Moss (15 min.)
Hops: .95 oz. Bullion (9.8% AA, 60 min.)
Yeast: Wyeast #1084 Irish ale 16 oz. starter
Log: Fermented in glass about 12 days at 70°F (no secondary)
Carbonation: Lower than normal carbonation: 2 oz. corn sugar for 2.5 gallons.
I don't like big bubbles in stout - having been spoiled by
drinking lots of Guinness from the nitrogen dispensing cans.
Tasting: The aroma is roasted barley with a whisp of the hops (go figure -
they were boiled 60 min. I guess the hop bag might be the cause.)
Body is thin, but it should be for this style. The head sticks
around for a long while thanks to the flaked barley. All around
a very enjoyable beer - a good "session" brew. Won the judges
award in the monthly contest at my local homebrewing club (the
Gold Country Brewers Association).

Recipe posted 11/30/97.