Jamil’s Guinness-Style Dry Stout

Jamil’s Guinness-Style Dry Stout

(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)  FG = 1.010 (2.6°P)
IBU = 41  SRM = 35  ABV = 4.1%

Ingredients

6.25 lb. (2.83 kg) British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) flaked barley
14.0 oz. (397 g) roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
1/2 cup corn sugar (if priming)

Step by Step

Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

 

Jamil’s Guinness-Style Dry Stout

(5 gallons/19 L, extract with grains)
OG = 1.041   FG = 1.010
IBU = 41   SRM = 35   ABV = 4.1%

Ingredients

5.25 lbs. (2.4 kg) Maris Otter liquid malt extract
14 oz. (397 g) roasted barley (500 °L) (crushed to powder)
10 AAU Kent Golding hops (60 min.) (2 oz./57 g at 5% alpha acids)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale), or Fermentis Safale US-05 yeast
⅓ cup corn sugar (if priming)

Step by Step

Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Place the crushed roasted barley in a muslin bag and steep in 5.5 gallons (21 L) water as it heats up to 170 °F (77 °C). Remove the grain bag and let drip back into the kettle. Now remove the kettle from heat and stir in the liquid malt extract. The pre-boil kettle volume should now be around 6 gallons (23 L) and the gravity is 1.032.

The total wort boil time is 60 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Partial Mash Option

The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor.