Guinness clone 13L - Beer Recipe - Brewer's Friend

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Guinness clone 13L

189 calories 19.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 5.5 liters
Pre Boil Gravity: 13.1 °P (recipe based estimate)
Post Boil Gravity: 23.0 °P (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 189 calories (Per 500ml)
Carbs: 19.7 g (Per 500ml)
URL: https://byo.com/recipe/guinness-draught-clone/
Created: Friday April 24th 2020
10.2 °P
2.6 °P
4.0%
44.6
41.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg German - Pale Ale1.6 kg Pale Ale 39 2.3 59.3%
0.75 kg Flaked Barley0.75 kg Flaked Barley 32 2.2 27.8%
0.35 kg United Kingdom - Roasted Barley0.35 kg Roasted Barley 29 550 13%
2.70 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
47 g East Kent Goldings47 g East Kent Goldings Hops Pellet 5 Boil 60 min 44.58 100%
47 g / 0.00 €
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 66 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Heat up to 72°C before adding grains Temperature -- 66 °C 60 min
mash-out Temperature 66 °C 76 °C 5 min
6 L Sparge 77 °C 77 °C --
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.9
Mash volume with grains (equipment estimates 4.1 L) 11.6
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 8 L) 3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.3 L) 10
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 5.5
Top off amount 7.5
Going into fermentor 13
Total: 13.6  
Equipment Profile Used: System Default
 
Notes

Guinness Draught clone
(5 gallons/19 L, all-grain)
OG = 1.038 FG = 1.006
IBU = 45 SRM = 40 ABV = 4.2%

Ingredients
5.0 lbs. (2.3 kg) English 2-row pale ale malt
2.5 lbs. (1.1 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
Heat 2.66 gallons (10 L) of water to 161 °F (72 °C) and stir in crushed grains and flaked barley. Mash at 150 °F (66 °C) for 60 minutes. Stir boiling water into grain bed until temperature reaches 168 °F (76 °C) and rest for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops with 60 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear. If beer is kegged, consider pushing with a nitrogen blend (see the Jan-Feb 2005 issue for more information on this).

To get that "Guinness tang," try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.

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  • Last Updated: 2020-04-24 09:31 UTC