Guiness Stout
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Extract with Grains
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Yield: 5 Gallons
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Starting Gravity: 1.068
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Ending Gravity: 1.017
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Alcohol Content: 6.6% ABV
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Color: 122.3 SRM (Black)
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Bitterness: 62.9 IBU's
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Hop Additions
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1.0 oz.
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4.9% Alpha
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60 min.
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Bittering Hops
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1.5 oz.
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6.9% Alpha
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60 min.
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Bittering Hops
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Miscellaneous Additions
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8 oz.
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(Non-Fermentable)
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60 min.
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Increase Body & Mouthfeel
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2 tsp.
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(Non-Fermentable)
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15 min.
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Water Conditioner
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½ tsp.
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15 min.
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Clarifier
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5 oz.
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At Bottling
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Carbonation
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NOTE: To get the "tant" of Guiness: sour about 24 oz. of stout (preferably Guiness) by leaving it out in a bowl for a week or more and then freezing it. While brewing, thaw out the stout and heat to 180° - 190° F for 20 min.. Add the soured stout at the end of the boil.
1. Steep specialty grains in water and bring to 150° F. Remove from heat and steep for additional 15 minutes.
2. Remove the grains and bring water to a boil.
3. Add extract, bittering hops, and maltodextrine.
4. Bring to a rolling boil for 60 minutes, and start timing when rolling boil is achieved.
5. Add hops and miscellaneous additions at intervals listed above.
6. Cool wort to 75° F - 80° F and place into primary fermentor.
7. Stir vigorously for a few minutes, then pitch yeast.
8. Ferment for 3 - 5 days, then transfer to secondary until fermentation has completed.*
9. Transfer to bottling vessel and add priming sugar, mix thoroughly and bottle.
10. Store bottles at 65° F - 70° F for 2 weeks minimum to carbonate, then store bottles at cool temperature and enjoy!
* For actual fermentation time, check the specific gravity.
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