Guinness Clone (revised) - Beer Recipe - Brewer's Friend

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Guinness Clone (revised)

135 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32.2 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 85% (brew house)
Source: The Electric Brewery
Calories: 135 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday April 23rd 2017
1.044
1.012
4.3%
36.5
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 68.5%
0.88 kg Flaked Barley0.88 kg Flaked Barley 32 2.2 20.1%
500 g United Kingdom - Roasted Barley500 g Roasted Barley 29 550 11.4%
4.38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
62.50 g East Kent Goldings62.5 g East Kent Goldings Hops Pellet 5 Boil 60 min 36.46 100%
62.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.55 each Whirlfloc Other Boil 15 min.
0.50 each Campden Water Agt Other --
4.30 g Gypsum Water Agt Other --
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
Lactic acid 88% to 5.4ph - test with strips
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 L Infusion -- 64 °C 90 min
21.5 L Fly Sparge -- 76 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15.3
Mash volume with grains 18.2
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 21 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 32.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

Cold Steep Roasted Barley overnight in 3 litres of water (Avoid tannins and add smoothness)

Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 19c and aerate well. Ferment at 19c until complete.

1 vials White Labs WLP-004 Irish Ale liquid yeast
1.6 litre 1.037 starter with pinch of nutrient - Stir plate 48hrs
Crash 36hrs, decant, warm to 19c and pitch.

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  • Last Updated: 2017-05-22 10:07 UTC