Name: House of Shamrocks Guinness Recipe
Cook time: 16 h
Total time: 16 h
Yield: 16 servings
Cuisine: Irish
Ingredients: 5 lbs Pale Malt (2-row); 2 lbs Maris Otter Pale Malt; 1 lbs Flaked Barley; 0.5 lbs Roasted Barley; 0.25 lbs Chocolate Malt (unsweetened); 0.25 lbs Caramel / Crystal Malt (80L); 5 gal Brewing water; 1 tsp Gypsum (calcium sulfate); 0.5 tsp Calcium chloride; 1 oz East Kent Goldings (or Fuggle); 0.25 oz East Kent Goldings (or Fuggle) - aroma/late; 1 package Irish Ale / Dry Stout yeast (e.g., Wyeast 1084 or US-05); 3 tsp Priming sugar (corn sugar / dextrose); 1 to taste Nitrogen/CO2 keg charge (optional for draft)

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

Guinness is a classic Irish Dry Stout that comes in at 4.2% ABV. This beer tastes malty, caramelly, and hoppy.

Crush all malts (pale malts, flaked barley, roasted barley, chocolate, crystal) to a coarse crush. Heat 3.5 gallons of brewing water to around 165°F (74°C) to target a mash temperature of 152°F (67°C).

Crush and Heat

Add grains to the water and stir thoroughly to avoid dough balls. Hold mash at 152°F (67°C) for 60 minutes to convert starches to fermentable sugars and develop body and malt character typical of a dry stout.

Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzyme activity and make lautering easier.

Sparge with enough water at 170°F (77°C) to collect about 6.5 gallons of wort in the kettle (this volume accounts for boil-off to reach ~5.0 gallons post-boil). Drain slowly to avoid lautering issues from the high proportion of flaked barley.

Bring collected wort to a vigorous boil. Watch for boil-overs as protein foams form early in the boil.

At the start of a 60-minute boil, add 1.0 oz East Kent Goldings (bittering). This small bittering addition balances the malt sweetness without overpowering the roast character—target IBUs around 30–35.

With 10 minutes left in the boil, add 0.25 oz East Kent Goldings for late hop aroma and a subtle hoppy note.

With 5 minutes left, perform any kettle finings if you use them ( Irish stouts often are fairly clear from conditioning, but optional).

At the end of the boil, chill the wort quickly to 66–68°F (19–20°C) using a wort chiller or ice bath to minimize the chance of infection and to promote a clean fermentation profile.

Transfer chilled wort to a sanitized fermenter, leaving behind heavy trub. Top up with sanitized water if necessary to reach 5.0 gallons total volume.

Aerate the wort well by shaking or pure oxygen (aeration helps healthy yeast start). Pitch the yeast (the package listed) into wort at 66–68°F (19–20°C). If using a liquid Irish ale strain, make a starter sized appropriately for a 5-gallon batch.

Ferment at 66–68°F (19–20°C) for 7–10 days until primary fermentation is mostly complete (gravity approaching terminal).

After active fermentation slows, raise temperature a few degrees (72°F / 22°C) for 2–3 days for a diacetyl rest if desired, then allow the beer to condition at fermentation temperature for another 3–5 days.

If bottling: dissolve priming sugar in 2/3 cup boiling water, cool, and add to sanitized bottling bucket. Siphon beer onto priming solution and bottle. Prime to achieve a relatively low carbonation typical of a dry stout (around 1.7–2.2 volumes CO2). The 3 tsp listed is a guideline for small sample batches; for 5 gallons use ~3/4 to 1 cup (adjust to target volumes).

If kegging: transfer to a keg, seal, and carbonate to low levels (or use a nitrogen blend to create the classic creamy head). Typical dispense uses 30% nitrogen / 70% CO2 at 30–38 psi through a stout faucet or nitro setup; see kegging system instructions for specifics.

Condition bottles at room temperature for 2 weeks, then chill. Kegged beer can condition a few days to a week before serving.

Serve cold (around 45–50°F / 7–10°C). If using nitrogen dispense, pour using a stout faucet for the characteristic creamy head. The beer should present a dry, roasty, caramelly malt profile with moderate bitterness and subtle hop character.

Pale Malt (2-row)

Maris Otter Pale Malt

Flaked Barley

Roasted Barley

Chocolate Malt (unsweetened)

Caramel / Crystal Malt (80L)

Brewing water

Gypsum (calcium sulfate)

Calcium chloride

East Kent Goldings (or Fuggle)

East Kent Goldings (or Fuggle) - aroma/late

Irish Ale / Dry Stout yeast (e.g., Wyeast 1084 or US-05)

Priming sugar (corn sugar / dextrose)

Nitrogen/CO2 keg charge (optional for draft)

Guinness

Make Guinness Recipe in just 16h . Guinness is a classic Irish Dry Stout that comes in at 4.2% ABV. This beer tastes malty, caramelly, and hoppy.

Guinness

Descriptors

Tasting Notes

Food Pairings

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