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Caveman's Mancave Stout
My tribute to Guinness.
| Brewer: | Chris Ungvarsky | Email: | - | |||||
| Beer: | Caveman's Mancave Stout | Style: | Irish Dry Stout | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.043 | FG: | 1.010 | |||||
| Alcohol: | 4.3% v/v (3.4% w/w) | |||||||
| Water: | 2 tsp gypsum, 1 tbs 5.2 Stabilizer in mash. | |||||||
| Grain: | 6 lb. Maris Otter 1 lb. 8 oz. Roasted barley 1 lb. 8 oz. Flaked barley |
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| Mash: | 75% efficiency | |||||||
| Strike water at 167°F using 1.3 quarts per pound of grain. Hold at 153°F for 60 min. Continuous sparge with 175°F water to collect 7.5 gal in brewpot. | ||||||||
| Boil: | 60 minutes | SG 1.032 | 7.5 gallons | |||||
| Hops: | 1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) |
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| Yeast: | Danstar Nottingham | |||||||
| Log: | Primary fermentation at 60-65°F for 7-14 days. Secondary fermentation at 60-65°F for 10 days. On brew day, take 1 pint Guinness, pour into bowl, loosely cover and allow to sit at room temperature to sour over 3-4 days. Once Guinness has soured, boil and freeze. Add soured beer to secondary fermenter to get that trademark Guinness sour taste. |
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| Carbonation: | Keg and serve through stout faucet with 75% Nitrogen 25% CO2 blend. | |||||||
Recipe posted 01/11/13.
