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Mike's Guinness-Like Irish Stout

Beer Style: BJCP Cat. Notes: From fellow RAZE brew club member Mike S. Crush roasted barley, crystal malt, and acid malt. It is best to grind them separately because they may each need slightly different roller pressure. For this stout, crush the roasted barley to a fine powder. Add crushed grains and flaked barley into a grain bag. Place the grain bag into 2 gallons of water. Heat the water to 122 degrees and hold for 30 minutes to activate enzymes. Raise temperatures to 155 degrees and hold between 155 and 150 for 30 minutes by turning off burner at 155 and on at 150. Remove grain bag and wring out as much liquid as possible. Bring the liquid to a boil. Once the wort is boiling, stir in malt extract. After hot break, add bittering hops to hop bag and place bag into boiling wort. Stats Original Gravity: 1.050 (1.036 - 1.050) Final Gravity: 1.014 (1.070 - 1.011) Batch size: 13.6 L Boil time: 60 minutes Color: 33 SRM IBU: 33.2 ƒ: Average ABV: 4.8% Calories: 164 Malt and Fermentables % 81% 10% 3% 3% 3% Hops Time 60 Yeast Wyeast Irish Ale (1084) Ale yeast in Liquid form with Medium flocculation Misc (fining, spices, etc...) Use Boil Time 15 min. Amount 0.25 Oz dry weight Ingredient Irish Moss g 16 Variety Target Form Pellet AA% 11.5 g 1955 195 65 65 49 Fermentable Amber Malt Extract Syrup Roasted Barley Crystal 10L Carapils (instead of Flaked Barley) Acidulated Malt PPG 36 29 34 30 33 °L 10 550 10 2 2 Dry Stout Stout Recipe Type: Brewer: Extract Mike S