Payne's Irish Stout

Source: Cody Payne
Recipe added: 03/15/98
Email: paynec@ucsu.colorado.edu
URL: http://ucsu.colorado.edu/~paynec

Tried to imitate Guinness w/o the sour beer or lactic acid. Pretty darn close w/o the N2 gas.

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gal.
Starting Gravity:
Finishing Gravity:
Time in Boil: 45 Min
Primary Fermentation: 1 week
Secondary Fermentation: 1 week

Ingredients:

Grains
1 Pd Flaked Barley
.5 Pd Roasted Barley
.25 Pd Black Patent
.5 Pd Wheat Malt
.25 Pd Chocolate Malt
.5 Pd English Crystal 70L
Dry Malt
4 Pds Mutons Dark Dry Malt (unhopped)
Water Adjustments
1 Tbl Spoon Gypsum
1 Tbl Spoon Irish Moss
Hops
.5 Oz Northern Brewer (Bittering)45 Min
.5 Oz Norther Brewer (Finishing)5 Min
Yeast
Wyeast #1084 Irish (Large Pack)

Procedure:

Crack all grains together. Add Gypsum to water. Steep grains for 45 Minutes. Add Dry Malt and bring to boil twice to breakdown fermentables. Add Northern Hops and boil for 45 minutes. Add Finishing hops and irish moss. Cool to 80 degrees and bring water level to 5 gallons. Pitch yeast and give good shake to carboy. Artifically carbed for 1 week at 12 pds at 40 degrees F.

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