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Guinness Extra Stout Clone

148.53 calories 15.94 g 12 oz
Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday February 25th 2014
1.045
1.012
4.3%
40.21
40
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 53.1%
1.60 lb Dry Malt Extract - Light1.6 lb Dry Malt Extract - Light 42 4 21.2%
12 oz United Kingdom - Roasted Barley12 oz Roasted Barley 29 550 10%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 6.6%
4 oz Flaked Barley4 oz Flaked Barley 32 2.2 3.3%
4 oz United Kingdom - Crystal 60L4 oz Crystal 60L 34 60 3.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2.5%
7.54 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 33.03 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 7.18 33.3%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains in brewpot -- 152 °F --
0.5 gal sparge grains, boil, add LME and DME, top up to 3.5 gallons, boil, start hop schedule. Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.1 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Use filtered water and add brewing salts to match above Dublin water profile.
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment in the primary fermenter 7 days, or until fermentation slows, the transfer to secondary and let sit for 14 days. Bottle when fermentation is complete.

This stout is ready to drink as it is carbonated; it is the clone of the version brewed in Ireland and is only 4.3% ABV. It will peak at 2 to 4 months and will keep at cellar temperatures for 5 months. Serve at 50^F (10^C) in a pint glass.

Slow-cook a warming Irish stew with Guinness gravy and serve with Irish soda bread.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-09-03 18:30 UTC
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