[gmac]

I'm looking for a good Guiness type stout recipe (all grain) to brew for the upcoming cold and dark winter months.  If anyone has one, can you please share?  I'm looking for something in a session style beer, not a Russian Imperial Stout.  That's just too strong for me...I know that there's been talk on here before about some guy with a brand new Ph.D that has a pretty good stout recipe but I'm not sure if it was ever posted.

[dzlater]

Try this, I brewed it a few times. Very tasty, and a simple grain bill.
here is the link where I got the recipe  http://beerdujour.com/Recipes/Jamil/JamilsDryStout.htm
here is the recipe:
Dry Stout

A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-A  Stout, Dry Stout

Min OG:  1.035   Max OG:  1.050
Min IBU:    30   Max IBU:    50
Min Clr:    35   Max Clr:    90  Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       10.00
Anticipated OG:          1.042    Plato:             10.42
Anticipated SRM:          29.9
Anticipated IBU:          38.7
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------
Evaporation Rate:      12.00    Percent Per Hour
Pre-Boil Wort Size:    7.32    Gal
Pre-Boil Gravity:      1.034    SG          8.60  Plato

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential
SRM
----------------------------------------------------------------------------
-
 70.0     7.00 lbs. Pale Malt Halcyon             Great Britain  1.038
3
 20.0     2.00 lbs. Flaked Barley                 America        1.032
2
 10.0     1.00 lbs. Roasted Barley                America        1.028
450
Potential represented as SG per pound per gallon.

Hops
   Amount     Name                              Form    Alpha  IBU  Boil
Time
----------------------------------------------------------------------------
-
  1.60 oz.    Goldings - E.K.                   Pellet   5.90  38.7  60 min.

Yeast
-----

White Labs WLP002 English Ale

Mash Schedule
-------------
Mash Type: Single Step

Grain Lbs:   10.00
Water Qts:   13.00 - Before Additional Infusions
Water Gal:    3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152  Time:  60
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                170  Time:  60

Total Mash Volume Gal: 4.05 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



0

[tygo]

The recipe above is pretty much what I do when I brew a stout.  Last time I added in a little pale chocolate to bump up the complexity a bit and it turned out really nice. 

[oscarvan]

Consider an American Brown Ale......very drinkable, and although not exactly Guinness, it "lives on the same street".....

http://hopville.com/recipe/575176/american-brown-ale-recipes/wooden-shoe-brown-ale

[kgs]

I've done McQuaker's Oatmeal Stout from Brewing Classic Styles, and it was great. I toasted half the oats and added a cold extract of high-quality decaf french roast (Peet's) at bottling. It's a very accessible, quaffable beer that nonetheless feels very winter-appropriate.

[tschmidlin]

I think I posted it, but here it is again.  The latest time I was out of flaked barley so I subbed flaked oats.  It turned out nice, the neighbors were over drinking it last night.

For 10 gallons
13 lbs Maris Otter
2 lbs flaked oats
1.75 lbs black barley
130 grams Sonnet Goldings, 4.1% alpha, 60 minutes
S-04

Mash at 150F.  OG 1.046.  I didn't measure the FG of the one I kegged, it's usually around 1.012.  I'll check the other carboy after I get a new thief (broke mine a few weeks back).

[jaybeerman]

S-04

+1.  very drinkable stuff, the rest is pretty standard for an easy drinking stout

[tschmidlin]

Yeah, it's nothing fancy in the recipe, although I think an English base malt is important.  Mine looks pretty similar to the one listed above with the Halcyon.  I'm sure the liquid yeast would be fine/great, but I like to keep S-04 on hand for this beer and it does a good job.

[gmac]

Thanks Tom.  I'll be giving yours a try next week with the exception of the yeast.  I have WLP002 ready to go so I'm gonna give that a try.  It's the only thing I have on hand anyway so it'll have to do.  I've been saving 15 lbs of Maris Otter for a stout so I should be good.
Just to clarify, when you say "black barley", do you mean black patent or roasted barley?  Or is this something more obscure that I'm not familiar with?
Thanks again.

[tschmidlin]

Sorry, I should have been more specific.  To me black barley is roasted barley, unmalted.

I'm sure using WLP002 will give you a good result, I've fermented the same recipe with both 1056 and US-05 and it was still good.

[gmac]

Just got looking at available specialty malt on hand and I've only got 1 lb of roasted barley but I've got a lb of chocolate as well so I'm gonna blend Tom's recipe and Tygo's and do 0.75 lbs of Chocolate with the 1 lb roasted.  Anyone see a problem with this? 

[tschmidlin]

For 10 gallons?  Other than the chocolate malt flavor, no problem.

I think it will be a noticeably different beer, but it will still be good.

[gmac]

Tom - stupid me I never noticed yours was a 10 gal recipe.  That may have been important.

The wheels have fallen off my plans.  I gave my starter a swirl this morning and something didn't smell quite right so I took a good whiff.  Vinegar smell is definitely there.  This is a starter I was building up from a previous pitch.

So, assuming the yeast in my ESB is good (no smell apparent right now), I'll do this next week when I harvest the slurry from what I have now. 

[tschmidlin]

Ah, well, no harm done.  Good thing you smelled the starter, eh?

So you have enough that you don't need to add the chocolate, but let us know what you decide on for the recipe and how you like it when it's done.

[tygo]

Don't be afraid of throwing a little chocolate in there  

Maybe a little peated malt too  

(the last one is a joke of course)