stout, dry stout, Irish stout, all-grain
Source: Keith MacNeal (firstname.lastname@example.org),
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.
- 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
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.