2023 Guinness Clone - Beer Recipe - Brewer's Friend

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2023 Guinness Clone

138 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 40 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday January 27th 2023
1.041
1.016
3.2%
33.3
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Pale 2-Row6 lb Pale 2-Row 38 2.5 64.9%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 21.6%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 10.8%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Kent Goldings1.75 oz Kent Goldings Hops Pellet 6.1 Boil 40 min 33.25 100%
1.75 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains (equipment estimates 4.36 g | 17.4 qt) 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.5 qt) 6.58 26.3  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.57 22.3  
Top off amount 0.43 1.7  
Going into fermentor 6 24  
Total: 7.99 31.9
Equipment Profile Used: System Default
 
Notes

Brewed January 27, 2023 - Mashed at 152°F for one hour. Initial runnings at 12° Brix (1.048). Collected 5.75 gal before hitting 4° Brix. Collected wort landed at 11° Brix (1.044) Added 1.5 gal water to bring initial boil volume of 7.25 gal to SG of 1.035... confirmed Brix landed at 8.8. Boiled for 45 minutes adding hop charge at 40 minutes. Cooled into high 60°s and collected 6 gal of wort at 10° Brix (1.040). Ferment room temp 58°-60°F

Kegged Feb 10th - 1.016. Corrected yeast efficiency to reflect actual FG.

Questions - low yeast efficiency due to under pitch? Or should I beta rest in 140's for a bit to thin body?

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  • Last Updated: 2023-02-10 20:55 UTC