Goriziana (Recipe 2022)

In 2021 I made my first dry stout (recipe here), a very good beer but with some characteristics that in my opinion were not perfect. I used a lot of wheat, so I decided to move towards a more classic taste by rebalancing the flaked wheat and the flaked barley. A second thing I tried with this recipe, was to start at a slower temperature (16°C) the fermentation in order to keep calm the violence of S-04 yeast, hoping that will not affect badly the final taste (16°C is actually very near the lower bound of the ideal temperature range for S-04 yeast).

As written in the Brew Diary, the results was as I hoped. Much better, the flavor and taste balance was perfect, and I also won a homebrewing contest with that recipe. So, if you wanna try to brew a winning beer, here you have the full recipe!


GORIZIANA (Recipe 2022)


Batch size : 23 liters
ABV 4.2%
EBC: 76
IBU: 42
OG: 1.042
FG: 1.010



  • 3 kg Maris Otter malt (6 EBC, 60%)
  • 1 kg Flaked barley (3.2 EBC, 20%)
  • 500g Flaked wheat (3.2 EBC, 10%)
  • 500g Roasted Barley (1250 EBC, 10%)


  • 30g Styrian Goldings hops (AA 5.4%) at 60′
  • 20g Styrian Wolf (AA 12.4%) at 15′
  • 30g Styrian Wolf (AA 12.4%) at 5′


  • 2 packages (11,5g) of Fermentis SafAle S-04


  • 33 liters of pH fixed water

Brew Directions:

  1. Protein rest at 55°C for 5 minutes
  2. Mash step at 65°C for 65 minutes
  3. Mash-out at 78°C for 15 minutes
  4. Fly sparge with hot water at 78°C
  5. 60′ Boil
  6. Chill wort to 25°C and add yeast


  1. Slow start for 3 days at 16°C
  2. Standard Ale fermentation for 11 days at 19°C
  3. Cold Crash 3 days
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