Here's an easy recipe to brew your own version of Guinness Extra Stout. It's a partial mash extract recipe especially for beginning to mid-level brewers. Despite the name and reputation as a dark heavy beer, Guinness is actually very light, smooth, and lower in calories than most beers. Don't be afraid of the dark. Enjoy.
INGREDIENTS
5 lb Dark Dry Malt Extract
3/4 lb Roasted Barley
1 lb Flaked Barley
1/4 lb Black Patent Malt
1/2 lb Pale 2-Row Malt
1 oz East Kent Goldings Hops
1 oz Target Hops
1 oz Irish Moss
1 pkg White Labs #WLP004 Irish Ale Yeast (best)
or
1 pkg Nottingham Dry Yeast (substitute)
YEAST PREPARATION
Prior to your brew session, carefully read and follow the instructions on your yeast package to prepare it for use.
STEEP GRAINS
Fill your brewpot with 4-5 gallons of H20 (2/3 full depending on your size) and add the following:
- 1 lb Flaked Barley
- 3/4 lb Roasted Barley
- 1/4 lb Black Patent Malt
- 1/2 lb Pale 2-Row Malt
Steep the grains at 150 degrees for 45 min to 1 hour. Don't let your temperature get above 170 degrees. You're making "tea" not boiling soup (yet). I often tie the grains up in a nylon knee high stocking making them easy to remove after steeping.
BOIL
Remove the grains and heat your pot up to boiling. Once you're up to temperature, adjust your heat to a nice rolling boil and let it go for about 10 minutes. This will release a lot of the oxygen and reduce your chance of a boilover later.
Add the following to your boil...
- 5 lbs Dark Dry Malt Extract
- 1 oz East Kent Goldings Hops
- 1 oz Target Hops
Boil for 60 min. After 45 minutes add 1 oz Irish Moss.
FERMENT
Remove from heat. Cover. Let your wort stand until cool to room temperature or use a wort chiller.
Transfer to fermenter, add yeast and seal tightly with an airlock. Let ferment for 2-3 weeks.
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