View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

2023 Guinness Clone

Method: All Grain
Style: Dry Stout
Boil Time: 40 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Friday January 27th 2023

Original Gravity:

1.041

Final Gravity:

1.016

ABV (standard):

3.2%

IBU (tinseth):

33.3

SRM (morey):

33.9

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Pale 2-Row6 lb Pale 2-Row	38	2.5	64.9%
2 lb	Flaked Barley2 lb Flaked Barley	32	2.2	21.6%
1 lb	United Kingdom - Roasted Barley1 lb Roasted Barley	29	550	10.8%
4 oz	Weyermann - Acidulated4 oz Acidulated	27	3.4	2.7%
9.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Kent Goldings1.75 oz Kent Goldings Hops		Pellet	6.1	Boil	40 min	33.25	100%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	Kent Goldings (Pellet)		33.25	100%
1.75 oz / $ 0.00

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (custom):	60%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 81 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

Notes

Brewed January 27, 2023 - Mashed at 152°F for one hour. Initial runnings at 12° Brix (1.048). Collected 5.75 gal before hitting 4° Brix. Collected wort landed at 11° Brix (1.044) Added 1.5 gal water to bring initial boil volume of 7.25 gal to SG of 1.035... confirmed Brix landed at 8.8. Boiled for 45 minutes adding hop charge at 40 minutes. Cooled into high 60°s and collected 6 gal of wort at 10° Brix (1.040). Ferment room temp 58°-60°F

Kegged Feb 10th - 1.016. Corrected yeast efficiency to reflect actual FG.

Questions - low yeast efficiency due to under pitch? Or should I beta rest in 140's for a bit to thin body?

Last Updated and Sharing

469

Views

Brews

Public: Yup, Shared
Last Updated: 2023-02-10 20:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!