stout, dry stout, Irish stout, Guinness, all-grain
Source: Kevin L. Scoles (firstname.lastname@example.org)
Issue #646, 5/28/91
This stout is creamy, but not as heavey as some, with a head that takes
almost 30 seconds to form, lightly bitter, with that back of the throat
sourness from the soured ale.
- 5 pounds, pale 2 row British malt
- 1 pound, rolled barley
- 1 pound, roasted barley
- 2 pounds, light dry malt extract
- 2 cups, corn sugar
- 2 ounces, bullion Hops (1.5 boiling, 0.5 finishing)
- 1 package, Whitbread Ale Yeast
Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees.
Protein rest 30 minutes. Starch conversion 2 hours at 153 degrees.
Mashed out 15 minutes at 168 degrees. Sparged with 4 gallons 172 degree
water. Add the 2 pounds dry ME and the 2 cups sugar. Bring to a boil.
Add 1 1/2 ounces of hops. Boil 1 hour. Add 1/2 ounce of hops, turn off
heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into
fermenter, and pitch yeast.
Bottling: one to two days before bottling, sour two bottles of ale. To
do this, pour two bottles of ale into a steril glass container. Cover
with a clean cloth secured with string or rubber band. Put in the
cupboard (or somewhere relatively dark and warm) and let stand one to
two days. It should sour, but not mold. Add 2/3 cup corn sugar to the
sour ale and boil for 10 minutes. Pour into bottling bucket. Add sour
ale and bottle as usual.
- Primary Ferment: 7 days
- Secondary Ferment: 6 to 9 days
- O.G.: 1.066
- F.G.: 1.016