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.
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
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.
Consider an American Brown Ale…very drinkable, and although not exactly Guinness, it “lives on the same street”…
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.
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).
+1. very drinkable stuff, the rest is pretty standard for an easy drinking stout
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.
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.
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.
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?
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.
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.
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.
Don’t be afraid of throwing a little chocolate in there ;D
Maybe a little peated malt too ;)
(the last one is a joke of course)
Just a reminder…a great place to look for (or post) recipes is the AHA recipe wiki…
No pressure though, right D? 
I posted the recipe there, with flaked barley listed since that is what I normally use.
Pressure? Me???
Tiny bit.
I looked there first Denny. I didn’t find anything with Tom’s name on it which is why I asked. I almost always check that first. I do find a lot of recipes get talked about but far fewer end up in the wiki.