Name: Abby's Irish Pubs Guinness Draught Recipe
Cook time: 6 h
Total time: 6 h
Yield: 40 servings
Cuisine: Irish
Ingredients: 3.6 kg Maris Otter pale malt (2-row); 0.25 kg Flaked barley; 0.15 kg Roasted barley; 0.1 kg Carafa Special II (dehusked black malt) or chocolate malt; 0.2 kg Munich malt; 28 L Water (total, treat for mash and sparge); 1 pack Irish ale yeast (English ale strain; e.g., Wyeast 1084 or White Labs WLP004 or dry equivalent); 2 g Gypsum (calcium sulfate) - optional for sulfate to accent bitterness; 1 tsp Irish moss or Whirlfloc (for clarity) - optional; 18 g East Kent Goldings or Fuggle hops (4.2% alpha); 8 g East Kent Goldings or Fuggle hops (aroma); 100 g Corn sugar (dextrose) for bottling (if bottling); 1 to taste Nitrogen/CO2 gas for kegging (70:30 N2/CO2 for draft nitrogenated style)

(Stout) - Ireland - Roasted, Creamy, Coffee

Heineken 0.0

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Irish Stout
4.2% ABV 25 IBU
Dublin, Ireland

Aroma
Hints of roasted coffee and chocolate

Appearance
Dark Ruby Red with a creamy head

Taste
Smoothly balanced with bitter, sweet, roasted notes

Heat approximately 18 L of strike water to 74°C. Dough in the crushed grains to reach a mash temperature of 66°C. Hold the mash at 65-67°C for 60 minutes to allow enzymatic conversion and develop a smooth body appropriate for an Irish stout.

Mash

Raise the mash temperature to 75°C for 10 minutes (mash out) to stop enzymatic activity and improve lauterability.

Mash out

Vorlauf until clear runnings, then sparge with enough 75°C water to collect approximately 25 L of wort (total pre-boil volume ~24–25 L, adjust for kettle losses).

Sparge

Bring wort to a vigorous boil for 60 minutes. Add 18 g East Kent Goldings or Fuggle at 60 minutes (bittering). With 10 minutes left, add Irish moss or Whirlfloc and the final 8 g hops for aroma. Boil for the full hour.

Boil and hop schedule

After the 60-minute boil, cool the wort quickly to yeast-pitching temperature (18–20°C) using a wort chiller. Transfer cooled wort to a sanitized fermenter, leaving heavy trub behind in the kettle.

Finish and chill

Top up to a final volume of 20 L with sterile water if necessary. Aerate or oxygenate the wort thoroughly to support fermentation (either shake, stir vigorously, or use pure oxygen).

Top up and oxygenation

Pitch the Irish ale yeast (one pack or appropriate cell count). Ferment at 18–20°C for primary fermentation. Expect active fermentation for 3–5 days, with primary largely complete in 7–10 days.

Pitch yeast

After primary fermentation slows, allow the beer to condition at cooler ale temperatures (12–15°C) for 5–7 days to improve clarity and flavor balance. Optionally, transfer to a secondary vessel to help settle yeast and trub.

Secondary or conditioning

Both hop additions are incorporated during the boil as described above: the 18 g at 60 minutes (bittering) and the 8 g with 10 minutes left for subtle hop aroma. These hops (East Kent Goldings/Fuggle) provide mild earthy, floral notes that complement roasted character without overpowering.

Transfer beer to a sanitized keg. If you have a stout faucet or nitro setup, purge the keg and fill. Force-carbonate gently with CO2 to a low carbonation level (around 0.8–1.2 vols CO2) if using mixed gas system, then serve with a 70:30 N2/CO2 blend through a stout faucet or restrictor plate at 30–40 psi for 24–48 hours to achieve the characteristic creamy head and tight bubbles.

Kegging and nitrogenation (recommended for a true Draught mouthfeel)

If bottling, add 100 g priming sugar (dissolved in 250 ml boiling water and cooled) to the beer and bottle. Note: bottled beers will be carbonated with CO2 and will not replicate the nitrogenated creamy mouthfeel of Guinness Draught; you can try a small nitro widget bottle system but results vary.

Bottling (alternative)

After carbonation/nitrogenation, cold condition beer at 1–4°C for 2–4 weeks to allow flavors to mellow and for roasted notes to integrate. Serve on draught with a stout faucet or with a nitro dispense to emphasize the creamy head and soft carbonation.

Cold conditioning and serving

If the beer tastes too thin, consider increasing flaked barley or Munich malt slightly in future batches for more mouthfeel. If overly roasted or astringent, reduce roasted barley or switch to a smaller proportion of de-husked black malt. Adjust sulfate/chloride water profile to prefer chloride (for roundness) over sulfate to maintain smooth balance.

Maris Otter pale malt (2-row)

Flaked barley

Roasted barley

Carafa Special II (dehusked black malt) or chocolate malt

Munich malt

Water (total, treat for mash and sparge)

Irish ale yeast (English ale strain; e.g., Wyeast 1084 or White Labs WLP004 or dry equivalent)

Gypsum (calcium sulfate) - optional for sulfate to accent bitterness

Irish moss or Whirlfloc (for clarity) - optional

East Kent Goldings or Fuggle hops (4.2% alpha)

East Kent Goldings or Fuggle hops (aroma)

Corn sugar (dextrose) for bottling (if bottling)

Nitrogen/CO2 gas for kegging (70:30 N2/CO2 for draft nitrogenated style)

Guinness Draught

Angels Envy Kentucky Straight Envy Bourbon Whiskey

HIGHLAND SCOTCH SINGLE WHISKY MALT

HIGHLAND SINGLE MALT

IRISH ALE

BREWING CO

LESS THAN ACC

Make Guinness Draught Recipe in just 6h . Irish Stout
4.2% ABV 25 IBU
Dublin, Ireland

Aroma
Hints of roasted coffee and chocolate

Appearance
Dark Ruby Red with a creamy head

Taste
Smoothly balanced with bitter, sweet, roasted notes

Guinness Draught Recipe

Descriptors

Tasting Notes

Food Pairings

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