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| Why Settle For Guinness Stout
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
8 lbs. Pale Extract
1 lb. Roasted Barley
1/4 lb. Chocolate grain
1/2 lb. Flaked Barley
1/2 lb. Crystal 60L
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1 oz. Bullion hops (boil)
1 oz. Fuggle hops (finish)
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Irish Ale Yeast or British Ale yeast
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| INSTRUCTIONS: |
1. Steep grains in a large mesh bag in 2 gallons of water while heating to boiling. Control heat level to avoid burning your steeping bag and to allow a 25-30 minute steep. Remove grains and bring water to a boil.
2. Pour Pale Extract into water and stir to completely dissolve. If necessary, turn heat down to avoid scorching the extract as it is added.
3. Stir frequently while slowly bringing mixture back to boiling. When a slow simmering boil is reached, add Bullion hops and begin timing a 30 minute simmer.
4. Monitor the boil closely to avoid boil over. Stir gently, but frequently. Add Irish Moss in the last 15 - 20 minutes.
5. With 5 minutes remaining in the 30 minute total boil, add the Fuggle hops.
6. Continue to monitor the boil for the remaining 5 minutes, then turn off the heat, cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transfering the beer to secondary if two-stage fermentation is employed. Talk to us about your options if you are uncertain.
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| NOTES: |
| Irish Moss and Gelatin clarifier (optional but strongly recommended)
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