Healey Pass Irish Stout

Source: Cliff Brown
Recipe added: 05/25/98
Email: cliffb@hopper.unh.edu

After six years of brewing I've found a stout receipe that really comes close to Guinness. This is an easy but excellent all-grain recipe. I've made it 6-7 times and its always been great. Using gile as a priming solution gives the finished beer a very dense, long-lasting head (it may take a little longer to carbonate than priming sugar, but it is well worth the wait). Also, I'm convinced that using 2 pounds of flaked barley (as opposed to 1 pound, as many recipes suggest) is the key to this recipe. Sparge slowly and with care to avoid a stuck mash.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.052
Finishing Gravity:
Time in Boil: 90 minutes
Primary Fermentation: 10 days

Ingredients:

7 lbs. British Pale Ale Malt
2 lbs. flaked barley
1 lb. roasted barley
4 oz. black patent malt
2 oz. Target hops
Liquid Irish Ale Yeast

Procedure:

Infusion mash all grains at 155 degrees Fahrenheit for 2 hours (I use a Gott cooler with a false bottom). Sparge with 170 degree water (takes 90 minutes or so) to collect about 5.5 to 6 gallons of wort. Bring to a boil and add the hops (I use a hop bag to ease siphoning later on). Boil for 90 minutes. Cool (I use an immersion wort chiller) to about 70 degrees, then siphon to fermenter. As you siphon the beer, save (and refrigerate) about 1.75 quarts in a sanitized container. Add the yeast to the fermenter. After 10 days, bottle using the 1.75 quarts of unfermented gile as primer. Allow 3-4 weeks for conditioning.

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