Irish Stout Recipe - River House Stout

Recipe Info

Recipe Image

River House Stout

by on
All Grain + Extract
5 Gallon(s)
2.5 Gallon(s)
60 min
60%
Looked at a bunch of Guinness recipes. Came up with this. A partial mash. I'm only going to put the black barley in for 20 min.

This recipe was cloned from Guinness Clone.

Fermentables

19% - Maris Otter Pale - UK
2.5
38
3
Mash
7% - Black Barley - US
1
25
500
Mash
15% - Flaked Barley - US
2
32
2
Mash
4% - Rolled Oats - US
0.5
33
2
Mash
56% - Liquid Malt Extract - Light - US
7.5
35
4
Extract

Hops

No hops in this recipe

Yeast

White Labs Irish Ale WLP004
76%

Other Stuff

Gypsum
0.125
tsp
Boil
Soured stout (boiled)
1
each
FlameOut
Calcium Carbonate
0.125
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep the black barley for 20 @ 150-155°F in separate pot, Pull out
2.
Mash remaining grains in bags for an hour.
3.
While sparging, you can get the rest boiling, add the LME and black wort
4.
Add sparge water, get boiling, follow hops schedule, cool, bring to 5 gals.
5.
I've got no carboy. 10 days then 4 weeks in the bottle.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

River House Stout
Irish Stout
  • 5.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.018 FG
  • 31.4 IBU (tinseth) Bitterness
  • 0.41 BG:GU
  • 37.8° SRM Color
  • 60% Efficiency
  • 7.5% ABV Alcohol
  • 263 per 12oz Calories
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