Black Hammock Porter

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

Stout - Irish Dry - Dublin, County Dublin - 4.2% ABV - 45.0 IBU Swirling clouds tumble as the storm begins to calm. Settle. Breathe in the moment, then break through the smooth, light head to the bittersweet reward. Unmistakeably GUINNESS, from the first velvet sip to the last, lingering drop. And every deep-dark satisfying mouthful in between.

Crush the grains (Maris Otter, flaked barley, roasted barley, Carafa Special II) coarsely. Heat 16 L of brewing water to 74°C (165°F) to allow for mash-in temperature drop.

Mill and Heat

Add the crushed grains to the water to reach a mash temperature of 66°C (150°F). Stir thoroughly to eliminate dough balls and ensure even hydration.

Mash In

Hold the mash at 66°C (150°F) for 60 minutes. This moderate mash temperature yields a balance of fermentable sugars and body appropriate for a dry Irish stout.

Saccharification Rest

Raise the mash to 76°C (169°F) for 10 minutes (mash out) to stop enzymatic activity and make the mash more fluid for lautering.

Mash Out

Sparge with 7 L of water heated to 76–78°C (169–172°F) until you collect roughly 23 L of wort in the kettle (pre-boil volume).

Sparge

Bring the collected wort to a vigorous rolling boil. Watch for boilovers when wort first reaches a boil.

Bring to a Boil

At the start of the 60-minute boil, add 28 g Target hops. This provides the bulk of the bitterness ~40-45 IBU target for a Guinness-style stout (adjust hop amount if you want slightly lower IBU; traditional Guinness is lower around 40-45).

Bittering Hop Addition

With 10 minutes remaining in the boil, add 15 g Fuggles hops and 1 tsp Whirlfloc or Irish moss to aid cold break and clarity.

Late Hop Addition

After 60 minutes total boil time, turn off heat and cool the wort quickly. Use a wort chiller to cool to about 20-22°C (68-72°F).

End of Boil

Transfer cooled wort to a sanitized fermenter, leaving trub behind. Top up with water if necessary to reach 20 L. Aerate/oxygenate the wort well (strong shaking or pure O2) to support healthy fermentation. Pitch the yeast (rehydrated dry yeast or a prepared liquid yeast starter) at 18–20°C (64–68°F).

Oxygenation and Pitching

Ferment at 18–20°C (64–68°F) for 5–7 days until vigorous activity slows. Irish dry stout character benefits from a relatively bland, clean fermentation profile; maintain steady temperature to avoid phenolics.

Primary Fermentation

After primary subsides, allow the beer to drop bright for another 5–7 days at the same temperature or slightly cooler (14–16°C / 57–61°F) to clear.

Secondary / Conditioning

For the classic Guinness 'nitro' mouthfeel, transfer the beer to a keg, stone-filter if desired, and carbonate/serve using a 75/25 N2/CO2 gas mix at 30–35 psi through a stout faucet or restrictor plate to produce a dense, creamy head. Set keg to 1.0–1.2 vol CO2-equivalent (primarily achieved by nitrogen dispense, not higher dissolved CO2). Chill the keg to 3–6°C (37–43°F) before serving.

Kegging with Nitrogen

If bottle-conditioning, dissolve 110 g priming sugar in 250 ml boiling water, cool and gently mix into the fermenter, then bottle. Condition bottles at 18–20°C for 2 weeks, then lager (cold condition) for another 1–2 weeks to develop smoothness. Note: bottled stout will have CO2 character and not the true nitro creaminess.

Bottling (if not kegging)

If using RO or very soft water, add 2 g gypsum and 1 g calcium chloride to the mash or mash water to achieve a balanced mineral content that supports a firm malt backbone and moderate sulfate/chloride balance. Adjust to taste and target profile prior to mashing.

Water Profile Adjustments

To serve a nitro stout: pull the stout faucet handle in a two-stage pour (fully open briefly then close) to create the cascading effect. Let settle for ~30–45 seconds until the creamy head forms and the beer goes from dark with a pale head to uniformly dark. Serve in a tulip or pint glass chilled 3–8°C.

Pouring Nitro-Stout

Expect a dark ruby to black beer with a very smooth, creamy mouthfeel, light to medium body, roasted barley bitterness up front, subtle chocolate/coffee notes, and a dry finish. ABV target ~4.2% and bitterness 40–45 IBU.

Tasting Notes

Maris Otter pale malt (base)

Flaked barley

Roasted barley

Carafa Special II (dehusked roasted malt) or similar dark malt

Target hops (bittering, 9-11% AA)

Fuggles hops (aroma/finish, 3.5-4.5% AA)

Irish ale yeast (dry or liquid strain suited for Irish dry stout, e.g., Wyeast 1084 or White Labs WLP004 or equivalent)

Irish ale yeast (additional starter or second pack if using dry)

Gypsum (calcium sulfate) - optional, water profile adjustment

Calcium chloride - optional, water profile adjustment

Whirlfloc or Irish moss (finings) - optional

Priming sugar (corn sugar / dextrose) for bottle conditioning

Nitrogen/CO2 gas mix cylinder (75% N2 / 25% CO2) for dispensing

Brew water (adjusted to soft, slightly alkaline profile; target Ca 50-100 ppm, sulfate low)

Guinness Draught

Farmhouse Ales

Bière de Garde - Still - Santa Fe, NM - 7.5% ABV - 15.0 IBU

Notorious BdG - Gin Barrel

Sour - Berliner Weisse - Santa Fe, NM - 5.0% ABV - 5.0 IBU

Germophile - GABF Silver Medal

Lambic - Santa Fe, NM - 6.0% ABV - 5.0 IBU

Lover - Mango/Goldings Dry-Hopped

Fruited Sour - Santa Fe, NM - 5.0% ABV - 5.0 IBU

Mountain of Light - Palisade Peach

Barleywine - Santa Fe, NM - 14.0% ABV - 44.0 IBU

Ned Ryerson - Colkegan BBL

Make Guinness Draught Recipe in just 8h 45m. Stout - Irish Dry - Dublin, County Dublin - 4.2% ABV - 45.0 IBU Swirling clouds tumble as the storm begins to calm. Settle. Breathe in the moment, then break through the smooth, light head to the bittersweet reward. Unmistakeably GUINNESS, from the first velvet sip to the last, lingering drop. And every deep-dark satisfying mouthful in between.

Guinness Draught Recipe

Descriptors

Tasting Notes

Food Pairings

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