Guinness Extra Stout Homage - Beer Recipe - Brewer's Friend

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Guinness Extra Stout Homage

264 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 264 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Saturday November 20th 2021
1.079
1.022
8.1%
40.5
42.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.13 lb Ireland - Stout Malt8.125 lb Stout Malt 37 2 78.3%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 14.5%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley - (late mash tun addition) 29 550 7.2%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34.60 g Challenger34.6 g Challenger Hops Pellet 7 Boil 60 min 40.54 100%
34.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
3 g Yeast Nutrient Other Boil 10 min.
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
1.03 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin - Boiled - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 4 12 19 55 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Pale Mash Strike -- 152 °F 60 min
Batch Sparge 152 °F 170 °F 15 min
Mash-out Temperature 152 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt) 2.66 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.55 g | 22.2 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 3.25 g | 13 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3.25 13  
Total: 6.55 26.2
Equipment Profile Used: System Default
 
Notes

There is a fancy procedure involving three steps, a pale mash, a dark mash and a "tang". I'll do a pale mash, cap with the Roasted Barley at sparge, then add lactic acid to taste at packaging.

Make 1 liter starter.

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  • Last Updated: 2021-11-27 18:51 UTC