G Stout

Recipe ala J.J. Jackson for Guinness-style stout.

Brewer:	Mark Riley		Email:	mriley@netcom.com
URL:	http://realbeer.com/brewery/recipator
Beer:	G Stout		Style:	Dry Stout
Type:	All grain		Size:	3 gallons
Color:	115 HCU (~39 SRM)		Bitterness:	56 IBU
OG:	1.051		FG:	1.014
Alcohol:	4.8% v/v (3.7% w/w)
Water:	Boil and decant tap water for mash and sparge. Lactic acid added to sparge water.
Grain:	5 lb. American 2-row 2/3 lb. Roasted barley 2/3 lb. Flaked barley
Mash:	68% efficiency
	"Decoction? For a stout?" you ask. So did I. But J.J. assured me this was the way to go so I said "Ok". (J.J. has won lots of awards, you see.) Anyways, this is based on his suggestions: Mash @ 145°F 20 min. Pull 1/3 thick decoction. Raise decoction to 158°F and hold for 20 min. Raise decoction to boiling over 10 min. Boil decoction for 15 min. Add decoction to rest mash to get 158°F and hold for 30 min. or so 5 min. mash-out @ 170°F You'll note the low efficiency. I sorta messed up on the sparge (tried something new). So, I just boiled it down a little further to get the SG back up.
Boil:	75 minutes	SG 1.045	3.4 gallons
	1/4 tsp. rehydrated Irish Moss (15 min.)
Hops:	.95 oz. Bullion (9.8% AA, 60 min.)
Yeast:	Wyeast #1084 Irish ale 16 oz. starter
Log:	Fermented in glass about 12 days at 70°F (no secondary)
Carbonation:	Lower than normal carbonation: 2 oz. corn sugar for 2.5 gallons. I don't like big bubbles in stout - having been spoiled by drinking lots of Guinness from the nitrogen dispensing cans.
Tasting:	The aroma is roasted barley with a whisp of the hops (go figure - they were boiled 60 min. I guess the hop bag might be the cause.) Body is thin, but it should be for this style. The head sticks around for a long while thanks to the flaked barley. All around a very enjoyable beer - a good "session" brew. Won the judges award in the monthly contest at my local homebrewing club (the Gold Country Brewers Association).

Recipe posted 11/30/97.