Please review my Stout recipe

Hey guys, appreciate all the help many of you gave on my first couple all grains attempts. Kept them from being disasters at least. Ready for my theird AG brew, a nice simple Irish Stout. Trying to get something close to a Guinness Draught, but with more body and flavor, keeping it sessionable with a low abv.....
Please give me your opinion of this simple little recipe that i forumulated trough beersmith. Will thid get me close to what i am looking for? Any suggestions/tweaks?

In Bloom Irish Session Stout
Brew Type: All Grain Date: 3/30/2007
Style: Dry Stout (Irish)
Batch Size: 5.00 gal
Boil Volume: 6.41 gal Boil Time: 60 min
Brewhouse Efficiency: 55.0 % Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)


Ingredients Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 52.0 %
3.50 lb Barley, Flaked (1.7 SRM) Grain 28.0 %
2.00 lb Roasted Barley (300.0 SRM) Grain 16.0 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.0 %
1.25 oz Northern Brewer [8.50%] (60 min) Hops 37.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs US 56 Safe-Ale (DCL Yeast) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.046 SG (1.036-1.050 SG) Measured Original Gravity: 1.040 SG
Estimated Final Gravity: 1.013 SG (1.007-1.012 SG) Measured Final Gravity: 1.008 SG
Estimated Color: 41.6 SRM (35.0-200.0 SRM) Color [Color]
Bitterness: 37.4 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.1 AAU
Estimated Alcohol by Volume: 4.2 % (3.0-5.5 %) Actual Alcohol by Volume: 4.2 %
Actual Calories: 174 cal/pint


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 9.00 lb
Mash Grain Weight: 12.50 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.25 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 15.63 qt of water at 170.3 F 154.0 F 60 min

English pale malt : 70% -> 80%
flaked barley : 10% -> 20%
English roasted barley : 10%



Hops = Bullion, but EKG would work


Yeast = White Labs WLP002 English Ale, or their irish, just something that is english in character.

(Don't use US 56)

jager said:

English pale malt : 70%
flaked barley : 20%
American roasted barley (350srm) : 5%
English roasted barley (+500srm) : 5%

I think the two different types of roasted barley aides in complexity.


Hops = East Kent Goldings


Yeast = White Labs WLP002 English Ale

(Don't use US 56)

Click to expand...

The yeast i have available is all dry yeast as follows:
US 56, Muntons, Nottingham Ale, and Doric. Which would you suggest, and why?

I'd suggest dropping the crystal 40 as well. A Guinness style dry stout is very light bodied with little if any perceptable sweetness.

That's a ton of flaked barley. I'd reduce it to about around 10% or about a pound and make up the difference in 2-row. Also, 2 lbs of roasted barley is also alot. I would cut that in half.

Ok would this be better and closer to style? And for yeast i have US 56, Muntons, Nottingham Ale, and Doric. Which would you suggest, and why?

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.7 %
2.50 lb Barley, Flaked (1.7 SRM) Grain 20.8 %
1.50 lb Roasted Barley (300.0 SRM) Grain 12.5 %
1.25 oz Northern Brewer [8.50%] (60 min) Hops 37.6 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs US 56 Safe-Ale (DCL Yeast) Yeast-Ale

I'd do a search on here and find out which one of those yeast is more english in character.