Simply Stout

Classification: stout, dry stout, Irish stout, all-grain

Source: Keith MacNeal (kmacneal@aol.com), r.c.b., 4/15/96

I entered the following recipe in a local homebrew competition. Both judges called it a clean, well made beer but a miss on the style with the beer being to malty and lacking the neccessary roasted character (on a 50 point scale I received a 28 and a 25). The recipe is based on Papazian's Propentious Stout, a recipe he claims is a dead ringer for Guinness.

Ingredients:

7 lb. British 2 row pale malt
1 lb. flaked barley
1 lb. roasted barley
1/2 oz. gypsum (in mash water)
1 oz. Bullion whole hops (10.3% AA, 60 minutes)
Wyeast 1084 Irish Ale Yeast

Procedure:

Mash schedule: Protein rest at 124 deg. F for 50 minutes. Saccharification at 150 deg. F for 3 hours. A sour mash was added to the main mash prior to the protein rest.

Specifics:

OG=1.050
FG=1.008