The World’s Most Famous Stout. The crisp hint of roasted barley, the fresh breeze of hops and that refreshing bite. Nothing compares to a Guinness.
1kg Stout Combo Dried malt
150g Rolled/flaked Barley
150g Chocolate Malt grain
50g Roasted barley malt grain
15g Fuggles Hop Pellets
Safale S04 Yeast
1. Well in advance of preparing recipe, place 5-10 litres of water in closed containers in a fridge and chill
2. Place Grains and 2 litre of hot tap water in a pot and steep for 30 minutes
3. Strain the grain into a saucepan and rinse sieve with another litre of boiling water. Throw grain away.
4. Add 300gm Dried Malt in saucepan with grain wort and bring wort to boil.
5. Add Fuggles Hop Pellets and boil for 5-10 minutes, then pour all into the fermenter.
6. Pour Wals Stout and rest of Dried Malt in fermenter and mix.
7. Add chilled water to make up 20 litres at 20-25°C and stir vigorously.
9. Add Safale Yeast, seal fermenter and store in cool conditions, preferably 18-20°C
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.