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Begjinners (Guinnes Clone)

141 calories 15 g 330 ml
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 12.9 liters (fermentor volume)
Pre Boil Size: 17.4 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bruce Itterman Take based on BYO article
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created Tuesday November 16th 2021
1.046
1.012
4.5%
44.4
36.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg US - Marris Otter2 kg Marris Otter 34 2 68.2%
0.64 kg US - Gerst vlokken0.64 kg Gerst vlokken 35 2 21.8%
161.60 g US - Black Mout161.6 g Black Mout 30.3 710.66 5.5%
130.40 g US - Chocolade Roggemout130.4 g Chocolade Roggemout 28.2 329.95 4.4%
2.93 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41.65 g East Kent Goldings (EKG)41.65 g East Kent Goldings (EKG) Hops Pellet 4.7 Boil 60 min 44.39 100%
41.65 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11.5 L Protein Rest Temperature 57 °C 30 min
Mash Temperature 67 °C 90 min
Mashout Temperature 76 °C 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.83 g Calcium Chloride (CaCl2) Water Agt Mash 0 min.
2.83 g Calcium Chloride (CaCl2) Water Agt Mash 0 min.
0.40 tsp Gypsum (CaSO4) Water Agt Sparge 0 min.
0.56 L Gypsum (CaSO4) Fining Boil 15 min.
 
Yeast
Escarpment Labs - Irish Ale
Amount:
7 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 69.1 g       Temp: 20 °C       CO2 Level: 2.2 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
 
Notes

https://web.archive.org/web/20130120122623/byo.com/stories/beer-styles/article/indices/11-beer-styles/1458-stout-hearted-in-ireland

Mashing
McGovern notes that unlike those in corn and rice, the starches in raw barley do not have to be gelatinized before mashing. So no cooking is required. The enzymatic action of pale malt is strong enough to convert the starch into the sugars required for fermentation. So you won’t find any cereal cookers at the Guinness plant.

Guinness’ new brew house is laid out in the traditional, top to bottom design. Though the grains are not milled on the top floor, they are sent there by conveyor for storage in the huge grist bins. To mash a batch of Guinness, you’ll need 22 tons of grist (48,501 lb.) of around 65 percent pale malt, 25 percent raw barley, and 10 percent roast. Add that to 50 tons of water (13,233 gallons) in the mash tun, where huge, automatic paddles and knives rotate through the mash to keep it loose and well-mixed.

The water comes from Ireland’s Wicklow mountains. It’s relatively soft, but with the right blend of minerals for a successful mash. It’s the same water that Arthur Guinness used to make stout back in the 18th century.

The mash rests at 57° C (135° F) for 75 minutes, then it is stepped up to 67° C (152.6° F) and held for 45 minutes, then mashed out at 78° C (172° F).

The mash is fully converted in just over two hours, but the whole process takes about three. After mash-out it is automatically transferred to the kieve (pronounced “keev”).

“Kieve is a term unique to Ireland,” McGovern says. “Most breweries call this vessel the lauter tun, where the mash is strained and rinsed over a false bottom to extract the sweet wort for fermentation.” The word is derived from the French word for copper, cuivre, pronounced “kweev.” McGovern says the Irish just like to be different.


For souring you can do multiple ways:
1) Naturally sour part of the beer
2) Add lactic acid at kegging time.
3) Replace some the base malt with acid malt.

I choose 2 as I can dose to my taste.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-16 14:24 UTC
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