Name: Moxies Boston Seaport Restaurants GUINNESS Recipe
Cook time: 48 h
Total time: 48 h
Yield: 23 servings
Cuisine: Irish
Ingredients: 5 kg Maris Otter pale malt; 0.5 kg Flaked barley; 0.25 kg Black patent malt; 0.25 kg Roasted barley; 0.125 kg Caramel/Crystal (40L); 25 g East Kent Goldings (or Fuggle) hops - bittering; 15 g East Kent Goldings (or Fuggle) hops - aroma/finish; 1 tsp Irish moss (or Whirlfloc) - finings; 1 tsp Calcium chloride (optional - water profile); 11 g Irish ale yeast (dry) or English ale yeast (Wyeast 1084 equivalent); 85 g Priming sugar (for bottling) or CO2 for kegging; 23 l Brew water (treated to moderately hard, chloride:sulfate ratio favoring chloride)

Crush the Maris Otter and specialty malts to a consistency that leaves husks mostly intact but allows good extraction. Keep flaked barley separate until the mash.

Crush Grains

Heat about 16 L of your brew water to 74°C to achieve a target mash temperature of 67°C when grains are added (adjust for equipment losses).

Heat Strike Water

Add the crushed base malt, crystal, flaked barley, black patent and roasted barley to the mash tun. Pour in strike water, stirring to eliminate dry pockets. Target mash temp: 65–67°C. Hold for 60 minutes, gently stirring every 15 minutes.

Mash In

Raise temperature to 75–77°C for 10 minutes to stop enzymatic activity and improve wort flow.

Mash Out

Sparge with the remaining water (about 7 L) heated to about 78°C until you collect enough wort for a 23 L pre-boil volume (account for boil-off). Aim for roughly 23 L of wort in the kettle.

Sparge

Bring the wort to a vigorous boil. Watch carefully to avoid boil-overs.

Bring to a Boil

Add 25 g East Kent Goldings (or Fuggle) at the start of the 60-minute boil for bitterness. Maintain a steady rolling boil.

Bittering Hop Addition (60 min)

With 10 minutes remaining in the boil, add 1 tsp Irish moss (or Whirlfloc) and the 15 g aroma hops. Boil the final 10 minutes.

Finings (10 min)

Turn off heat and chill the wort quickly to yeast-pitching temperature (18–20°C) using an immersion or plate chiller. Aim to get below 25°C within 20–30 minutes to reduce infection risk.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Top up with water if necessary to reach 23 L. Aerate well by shaking, splashing, or using pure oxygen. Pitch 11 g of dry Irish/English ale yeast (rehydrated per manufacturer instructions if desired) at 18–20°C.

Pitch Yeast

Ferment at 18–20°C for 5–7 days or until vigorous fermentation subsides and specific gravity has fallen noticeably (target FG ~1.010–1.014 depending on attenuation).

Primary Fermentation

If fermentation has been cool, raise temperature to 20–22°C for 24–48 hours to allow cleanup of off-flavors, then allow to settle for another 2–3 days.

Conditioning / Diacetyl Rest (optional)

Rack to a secondary for clarification for 3–7 days if desired, though not necessary for this style.

Secondary (optional)

Dissolve 85 g priming sugar in 200 ml boiling water, cool, then gently mix into the bottling bucket with the fermented beer. Fill and cap sanitized bottles.

Prepare for Bottling (if bottling)

For a dry stout like Guinness, target relatively low carbonation: 1.5–1.8 volumes CO2. Bottle condition at 18–20°C for 2–3 weeks to carbonate. If kegging, purge and set pressure to 10–12 psi (depending on temperature) to achieve ~1.6–1.8 vols and carbonate for 1–2 weeks.

Conditioning and Carbonation

After carbonation, cold-condition at 2–4°C for 1–2 weeks to clarify and mellow. Serve gently; pour slowly from a height to develop a small creamy head, or use a stout faucet/nitro system if you prefer a Guinness-like cascading nitro presentation (requires nitro gas mix and specialized dispensing).

Cold Conditioning and Serve

If using treated water, add about 1 tsp calcium chloride to the mash or mash water to accentuate maltiness and round mouthfeel. Adjust pH to 5.2–5.6 for optimal mash performance and flavor. Ensure all equipment is sanitized before packaging.

GUINNESS

Descriptors

Tasting Notes

Food Pairings

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