Guinness Stout Clone - Beer Recipe - Brewer's Friend

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Guinness Stout Clone

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 95% (brew house)
Source: The Electric Brewery
Rating:
5.00 (1 Review)

Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Sunday March 15th 2015
1.050
1.013
4.9%
48.1
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb United Kingdom - Maris Otter Pale11.25 lb Maris Otter Pale 38 3.75 62.5%
3.25 lb Flaked Barley3.25 lb Flaked Barley 32 2.2 18.1%
2 lb United Kingdom - Roasted Barley2 lb Roasted Barley 29 550 11.1%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5.6%
0.50 lb American - Smoked Malt0.5 lb Smoked Malt 37 5 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Kent Goldings5 oz Kent Goldings Hops Pellet 5 Boil 60 min 48.09 100%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
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:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 703 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
100% RO Water 7g Chalk, 3g Gypsom, 4g Calcium Chloride, 6g Epsom Salt, 4g Canning Salt

Electric Brewery Ca=51, Mg=10, Na=16, Cl=71, S04=71 HCO=NA

Brewers Friend Ca=110 Mg=4 Na=12 Cl=19 S04=53 HCO=280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 gal Infusion -- 148 °F 90 min
Mashout Temperature -- 168 °F --
6.7 gal 13.9 - 7.2 Fly Sparge -- 168 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.69 gal (54.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.69 gal (6.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 9.44 g | 37.8 qt) 9.65 38.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.69 g | 54.8 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.4 65.6
Equipment Profile Used: System Default
 
Notes

Notes:

500 - 600L Black malt - UNMALTED GRAIN

Fill HLT with 20 gallons:

EB Strike Water: (1.5 mash thickness X 17.25 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.2 gallons

Batch calls for 15.93 gal / 63.7 qt of total mash water.
Water losses from grain absorption and mash tun dead space are: 2.41 gal / 9.6 qt
Batch calls for a starting boil volume of: 13.53 gal / 54.1 qt

EB Boil Volumes:
60 minute boil - 13.9 gallons
75 minute boil - 14.4 gallons
90 minute boil - 14.9 gallons
120 minute boil - 15.9 gallons

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  • Last Updated: 2016-07-30 17:34 UTC