Style: Irish Dry Stout  /  ABV: 4,2%  /  IBU: 42  /  EBC: 63

In 2021 I made my first dry stout, 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). 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

Goriziana is a classic Irish Dry Stout with part of the barley replaced with wheat to soften the classic taste and add a little wheat sourness in the finish. Classic floral / earthy english hops were replaced with floral and fruited ones.

It is a fully black beer with a browny / creamy head with a very good retention. Roasted and coffee aroma are well pronounced but very well balanced with floral and wheat notes. Medium-low body a little bit more carbonated as classic stouts, it is very easy to drink with a dry finish. In the mouth a delicate roasty flavor that merges very well with a very soft wheat sourness and a roasty bitterness.

Its name is inspired to a coffee factory from my hometown.



  • 1st place at 2nd Milvus Brewery Homebrewing Contest
  • 7th place al 4th Homebrewers Gorizia X The Lure contest


GORIZIANA (Recipe 2022)


Batch size : 25 liters
ABV 4.2%
EBC: 63
IBU: 42
OG: 1.043
FG: 1.011



  • 3.2 kg Maris Otter malt (6 EBC, 60.4%)
  • 1 kg Flaked barley (3.2 EBC, 18.9%)
  • 550g Flaked wheat (3.2 EBC, 10.4%)
  • 550g Roasted Barley (1250 EBC, 10.4%)


  • 30g Styrian Goldings hops (AA 5.4%) at 60′
  • 25g Styrian Wolf (AA 12.4%) at 15′
  • 30g Styrian Wolf (AA 12.4%) at 5′


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


  • Dublin stouts water profile

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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