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Guinness Extra Stout Clone

149 calories 15.9 g 12 oz
Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created Tuesday February 25th 2014
1.045
1.012
4.3%
40.2
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 53.1%
1.60 lb Dry Malt Extract - Light1.6 lb Dry Malt Extract - Light 42 4 21.2%
12 oz United Kingdom - Roasted Barley12 oz Roasted Barley 29 550 10%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 6.6%
4 oz Flaked Barley4 oz Flaked Barley 32 2.2 3.3%
4 oz United Kingdom - Crystal 60L4 oz Crystal 60L 34 60 3.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2.5%
120.60 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 33.03 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 7.18 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains in brewpot -- 152 °F --
0.5 gal sparge grains, boil, add LME and DME, top up to 3.5 gallons, boil, start hop schedule. Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.1 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Use filtered water and add brewing salts to match above Dublin water profile.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.24 -1  
Volume increase from sugar/extract (early additions) 0.46 1.9  
Starting boil volume 3.72 14.9  
Boil off losses -1.5 -6  
Hops absorption losses -0.06 -0.2  
Post boil volume 2.17 8.7  
Fermenter Volume 2.17 8.7  
Top off amount 3.33 13.3  
Target batch size 5.5 22  
Total: 6.61 26.5
 
Notes

Ferment in the primary fermenter 7 days, or until fermentation slows, the transfer to secondary and let sit for 14 days. Bottle when fermentation is complete.

This stout is ready to drink as it is carbonated; it is the clone of the version brewed in Ireland and is only 4.3% ABV. It will peak at 2 to 4 months and will keep at cellar temperatures for 5 months. Serve at 50^F (10^C) in a pint glass.

Slow-cook a warming Irish stew with Guinness gravy and serve with Irish soda bread.

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  • Last Updated: 2014-09-03 18:30 UTC