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This beer won Second Place in the 2000 Mayfaire Competition.
Mash-in with 18.5 Qt of water at 170°F. Target temp 149°F
2 hr Starch Conversion. Decoct 2 qt & heat to boiling to keep temp ~148°F
Mash-out by recirculating run-off to 180°F
Sparge with about 6 gallons water at 170°F
Skim hot break prior to first hop addition
Primary Ferment at 68°F 1 week
Secondary Ferment at 63°F 3 weeks
This stout is supposed to duplicate Guinness Stout. We even bought a Guinness-style tap handle in preparation for dispensing. The flavor is quite robust and resembles bottled Guinness, a Foreign-style stout. However, the creamy head from the tap matches the dry-stout style.