Last month, I posted the all-grain recipe for my “other” dry stout. When I make dry stout, I usually brew my Murphy’s clone. However, occasionally I’ll brew this one, which is closer to Guinness (although not an attempt to be a clone). This is a partial mash formulation of that recipe. As partial mash recipes go, the grain to malt extract ratio is high because of its low original gravity and the fact that the pale grains are mashed and the dark grains are steeped separately. The mash actually uses a starchy adjunct — flaked barley — so you can’t do a true “extract and steeped grains” version of this.
None More Black Stout
Dry stout
by Chris Colby
Partial mash; English units
DESCRIPTION
This is a dry stout reminiscent of Guinness. This beer features some black malt along with the usual roasted barley found in a dry stout. This isn’t traditional, but gives the beer a roasted character I like. I use American hops (Centennial) and an American ale yeast, but the beer is dominated by the flavors and aromas of the roasted grains and doesn’t taste markedly dissimilar from a dry stout brewed with English hops and Irish or English ale yeast. Essentially, if you like dry stout in general and Guinness in particular, you will like this beer although you will not confuse it with Guinness.
INGREDIENTS (for 5 gallons)
Malts and Grains (for an OG of 1.039 at 65% extract efficiency and an SRM of 51)
3.0 lb. English pale ale malt
1.0 lb flaked barley
11 oz. roasted barley (500 °L)
6.5 oz. black malt
1.75 lb. light dried malt extract
Hops (for 37 IBU total)
Centennial hops (37 IBUs)
1.0 oz. (at 10% alpha acids), boiled for 60 minutes
Yeast (to attenuate to FG 1.009, for an ABV of 3.9%)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
(a 1-qt. yeast starter is suggested)
Other
4.25 oz. corn sugar (to prime bottles for 2.3 volumes of CO2)
PROCEDURE
Make yeast starter 2–3 days ahead of time. If milling your own grains, crush the dark grains separately from the pale malt. (You will likely need to tighten the mill gap a bit for the smaller dark grains.) Mash the pale malt and flaked barley together in 5.5 qts. of water. Use a single infusion mash with a rest temperature of 150 °F. Rest for 60 minutes. Collect around 2.5 gallons of wort from the mashed grains, if they can be sparged. (If employing a beverage cooler for a countertop partial mash, sparge with water at 190 °F. Yes, this is hotter than what is often recommended). Add 0.50 gallons of 150 °F water to the brewpot before beginning wort collection. Add the black malt and roasted barley to a steeping bag and begin stepping them in the brewpot water. While the wort is being collected, let the black malt and roasted barley steep in the mixture of water and wort being collected. Make sure the total steeping time is at least 30 minutes. Remove steeping bag when you begin heating the wort. Boil the wort for 60 minutes, adding hops at the beginning of the boil. Add boiling water if needed, to ensure the brewpot volume never dips below 2.5 gallons. Stir in the malt extract in the final 10 minutes of the boil. Chill wort and transfer to fermenter. Top up to 5.0 gallons with cool water. Aerate and pitch yeast. Ferment at 68 °F.
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None More Black Stout
Dry stout
by Chris Colby
Partial mash; metric units
INGREDIENTS (for 19 L)
Malts and Grains (for an OG of 1.039 at 65% extract efficiency and an SRM of 51)
1.4 kg English pale ale malt
450 g flaked barley
320 g roasted barley (500 °L)
180 g black malt
790 g light dried malt extract
Hops (for 37 IBU total)
Centennial hops (37 IBUs)
28 g (at 10% alpha acids), boiled for 60 minutes
Yeast (to attenuate to FG 1.009, for an ABV of 3.9%)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
(a 1-L yeast starter is suggested)
Other
120 g corn sugar (to prime bottles for 2.3 volumes of CO2)
PROCEDURE
Make yeast starter 2–3 days ahead of time. If milling your own grains, crush the dark grains separately from the pale malt. (You will likely need to tighten the mill gap a bit for the smaller dark grains.) Mash the pale malt and flaked barley together in 5.2 L of water. Use a single infusion mash with a rest temperature of 66 °C. Rest for 60 minutes. Collect around 9.5 L of wort from the mashed grains, if they can be sparged. (If employing a beverage cooler for a countertop partial mash, sparge with water at 88 °C. Yes, this is hotter than what is often recommended). Add 2 L of 66 °C water to the brewpot before beginning wort collection. Add the black malt and roasted barley to a steeping bag and begin stepping them in the brewpot water. While the wort is being collected, let the black malt and roasted barley steep in the mixture of water and wort being collected. Make sure the total steeping time is at least 30 minutes. Remove steeping bag when you begin heating the wort. Boil the wort for 60 minutes, adding hops at the beginning of the boil. Add boiling water if needed, to ensure the brewpot volume never dips below 9.5 L. Stir in the malt extract in the final 10 minutes of the boil. Chill wort and transfer to fermenter. Top up to 19 L with cool water. Aerate and pitch yeast. Ferment at 20 °C.
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