Name: Salt Factory Pubs Guinness - Extra Stout Recipe
Cook time: 12 h
Total time: 12 h
Yield: 46 servings
Cuisine: Irish
Ingredients: 5.5 lbs Maris Otter pale malt (crushed); 1 lbs Pilsner malt (crushed); 0.75 lbs Flaked barley; 0.25 lbs Flaked oats; 0.5 lbs Roasted barley (not malted); 0.25 lbs Chocolate malt; 1 oz East Kent Goldings (dry); 0.25 oz Fuggle hops (dry); 1 tsp Irish Moss or kettle finings; 1 pack Irish ale yeast (liquid slurry or dry yeast Wyeast 1084/White Labs WLP004 or Safale S-04); 6.5 gal Water (treated for moderately hard profile: calcium 100–150 ppm); 1 tsp Gypsum (calcium sulfate) – if needed to raise sulfate; 0 to taste Gypsum or chalk adjustments are to taste; 3.25 oz Corn sugar (dextrose) for priming

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

Heat 4.5 gallons of strike water to 164°F (73°C). Target mash temperature after dough-in is 153°F (67°C). Account for thermal losses from your mash tun.

Heat strike water

Stir the crushed Maris Otter, Pilsner malt, flaked barley, flaked oats, roasted barley, and chocolate malt into the strike water to reach 153°F (67°C). Mix thoroughly to avoid dough balls and ensure even hydration.

Mash in

Hold the mash at 153°F (67°C) for 60 minutes. Optional brief protein rest of 10–15 minutes at 131–136°F (55–58°C) can be done if using lots of oats or under-modified malt, but the 153°F single infusion is typical.

Protein rest / conversion

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort runoff. Vorlauf until wort runs clear.

Mash out

Sparge with approximately 3.0–4.0 gallons of 168°F (76°C) water until you collect ~6.5 gallons of wort (pre-boil volume), adjusting for equipment loss.

Sparge

Bring the collected wort to a rolling boil. Watch for boilovers as darker worts can foam quickly.

Bring to boil

At the start of the 60-minute boil, add 1.0 oz East Kent Goldings. Boil vigorously for 60 minutes.

60-minute boil — bittering hops

With 10 minutes left in the boil, add 0.25 oz Fuggle hops and 1 tsp Irish Moss (or kettle finings). This helps with protein coagulation and clarity.

10-minute additions — flavor hops and finings

At flameout, optionally add a small pinch of Fuggle or Goldings for aroma (not required for authentic profile). Stir and chill quickly.

End of boil

Chill the wort rapidly to 66–68°F (19–20°C) using an immersion or counterflow chiller. Transfer wort to a sanitized fermenter, leaving trub behind as much as possible.

Chill wort

Aerate or oxygenate the cooled wort thoroughly (e.g., shake, splashing, or O2 stone) to support healthy fermentation. Target dissolved oxygen ~8–10 ppm if using O2.

Oxygenate

Pitch the Irish ale yeast at 66–68°F (19–20°C). If using a liquid yeast, pitch a properly prepared starter for healthy cell count. Ferment at a controlled 66–68°F for primary fermentation.

Pitch yeast

Expect vigorous fermentation for 3–5 days, then moderate activity for another 4–7 days. Total primary fermentation typically completes in 7–10 days; allow up to 14 days for full attenuation and flavor development.

Primary fermentation

If diacetyl is detected, raise temperature by 2–3°F for 24–48 hours near the end of active fermentation to encourage yeast cleanup.

Optional diacetyl rest

When fermentation is complete (stable gravity over 3 days), rack to secondary or directly prepare for packaging. For bottle conditioning, dissolve 3.25 oz (92 g) corn sugar in a small amount of boiled water, cool, and add to bottling bucket; gently rack beer onto priming solution and bottle. For kegging, carbonate to a low carbonation typical for stouts (1.5–2.2 volumes CO2).

Finish and condition

Condition bottles at 65–70°F for 2–3 weeks for conditioning, then store cool for a week before tasting. If kegging, allow 5–10 days at serving pressure and temperature to settle; stouts often benefit from an extra 1–2 weeks of cold conditioning.

Maturation

Serve cool at 50–55°F (10–13°C) for full flavor. If you want a nitro-like mouthfeel, use a stout faucet or nitrogen/CO2 mix (70/30) on keg. Pour with a steady, controlled pour to develop a creamy head.

Serving

Maris Otter pale malt (crushed)

Pilsner malt (crushed)

Flaked barley

Flaked oats

Roasted barley (not malted)

Chocolate malt

East Kent Goldings (dry)

Fuggle hops (dry)

Irish Moss or kettle finings

Irish ale yeast (liquid slurry or dry yeast Wyeast 1084/White Labs WLP004 or Safale S-04)

Water (treated for moderately hard profile: calcium 100–150 ppm)

Gypsum (calcium sulfate) – if needed to raise sulfate

Gypsum or chalk adjustments are to taste

Corn sugar (dextrose) for priming

Guinness - Extra Stout

Make Guinness - Extra Stout Recipe in just 12h . Stout | abv: 5.60% | 16oz. | Ireland

Guinness - Extra Stout

Descriptors

Tasting Notes

Food Pairings

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