Dry Irish Stout

[john luc]

If anyone here likes Guinness Draft Stout served on nitro then this recipe will make a very good copy.
The hops can be any variety that do not have alot of aroma to carry over. I used Maryanka as it was available to me but the main thing you want is the IBU's. The unmalted flaked barley can also be just unmalted barley but you will need to do a stepped cereal mash to gelatinize the starches beforehand. First step for this would be 60C rest.

Batch size 25 Litres

Pale malt 2.0 EBC 3.68 KG 70%

Unmalted Barley flaked 3.3 EBC 1.05 kg 20%

Roast Barley 1200 EBC 0.42 kg 8%

Acid Malt 5.9 EBC 0.11 kg 2%

Maryanka hops 8.3% 38 IBU,s 0.45 gr

Irish ale yeast WLP004

SG 1045 FG 1012

ABV 4.4%

Crush all the grains and do a single infusion mash @ 67 C

Add hops to a 60 minute boil

ferment at 19C

ready in 3 weeks,keg and carbonate and serve on nitro.

[Jim]

Thanks for that JL.

I've not come across Marynka hops before (a Polish variety according to Hopslist)- are they readily available in the UK?

[john luc]

Not to sure about availability but we did a group buy of hops a while back with many varieties and they were the cheapest one we bought. Not because they are poor quality but simply they are not in with the new sexy varieties that you pay big for. Excellent for a nice bittering hop

[Clibit]

Maltmiller and Worcesterhopshop both have them and they are cheap. 8% Alpha. Dual purpose I guess.

[seymour]

Looks great, john luc, thanks for sharing.

Thanks for that JL.

I've not come across Marynka hops before (a Polish variety according to Hopslist)- are they readily available in the UK?

I love Marynka too, though I've never found whole cone. I've worked with pellets and concentrated extract. Michael Jackson praised them for the cedary, licourice-like essence which I agree with. I think that's what makes them so great in amber or darker ales especially, like this one.

[Midlife]

Hello, I was browsing archives to look at a Guinness recipe and the 70/20/10 principles and what other add-ins are used, and come across this post... I was wondering what Acid Malt would do or what affect it has on the beer, I thought it just lowered the PH? also does the unmalted flaked barley take care of the head or would you add some wheat?

Cheers

Doug

[sbond10]

Well Guinness add a sour to give it that twang so thats why I'm guessing acid malts in there.
The unmalted barcley should deffo sort the head

[orlando]

You don't really need acidulated malt, this was really a dodge for German brewers trying to get round Reinheitsgebot and that has just filtered down to US home brewers from their "german" emigre brewing tradition. It does have a H&S aspect too, and as no one is allowed to die anymore without it being someone elses fault, there is an aversion to acid like Sulphuric and Hydrochloric, my weapons of choice. The point is the acidity does not necessarily carry over into the flavour of the beer but will be determined by how much you use.

[Midlife]

Hello, I brewed this as a straight 70/20/10 with a WL004 Irish Ale yeast, and to be honest I can't believe how near to a Guinness it is.... One thing that would take this to the real article would be some more smoothness. Has anyone got any tips, would some malted oats do it?

Cheers

[SMASH3R]

Time aging.
Nitro.

[john luc]

I used the acidulated malt to add a bit of lactic acid. could up it to 5% if you want.

[Hoppydaze]

I take it you mean 45g of hops and not 0.46g. Pure Nitro or nitro/ co2 mix?

[dshar]

Also interested in how to get the smoothness, possible without nitro? Some added flaked oats? Nitro seems a step to far for my simple set up..

[orlando]

Also interested in how to get the smoothness, possible without nitro? Some added flaked oats? Nitro seems a step to far for my simple set up..

Oats and chloride forward water treatment.