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ElfioO's Irish Stout (Guiness Clone)

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.82 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ElfioO
No Chill: 60 minute extended hop boil time
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Tuesday December 26th 2023

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

19.1

SRM (morey):

26.7

Mash pH

n/a

Cost $

28.80

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 kg	Barrett Burston - Pale Malt3 kg Pale Malt	$ 4.25 / kg $ 12.75	37	2	66.4%
1 kg	Gladfield - Flaked Barley (harraway's)1 kg Flaked Barley (harraway's)	$ 6.68 / kg $ 6.68	33.1	1.68	22.1%
0.45 kg	Barrett Burston - Roasted Barley0.45 kg Roasted Barley	$ 5.26 / kg $ 2.37	34.5	340	10%
0.07 kg	Gladfield - Sour Grapes Acid Malt0.07 kg Sour Grapes Acid Malt	$ 7.21 / kg $ 0.50	12.4	2.03	1.5%
4.52 kg / $ 22.30

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	East Kent Goldings25 g East Kent Goldings Hops	$ 0.08 / g $ 2.00	Pellet	5	Boil at 100 °C	60 min	19.11	100%
25 g / $ 2.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops	$ 0.08 / g $ 2.00	19.11	100%
25 g / $ 2.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.51 L		Strike	67 °C	65 °C	60 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 65 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 ml	Lactic acid		Other	Kegging	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:	$ 4.50 / each $ 4.50
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 4.50 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 170.4 Temp: 20 °C CO₂ Level: 2.8 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
I'm Using store bought, Tasmanian Mountain Water. The Lactic Acid is added after fermentation, to replicate Guinness Smoothness.
Mash Chemistry and Brewing Water Calculator

Notes

Elbio's Irish Stout -
A Beginner trying to replicate Guinness -
-20L Batch
-4.5kg of Grain + .07 Acid Malt for sour (Optional).
-Using store bought Tasmanian Mountain water.
-Can try Calculating Sparge water volume with below link -
https://www.morebeer.com/content/sparge_water_calculator
-Mash at 65c for 1 hour
-Fly Sparge method
-Boil roughly 100c 1 hour-
-25 grams of East Kent Goldings at 60 minute
-Chill to 25c (if you have a chiller, if not be creative)
-Strain into your fermenter (to strain the hops)
-Test O.G
-Safale S-04
-After Fermentation is completed either Add Lactic Acid, and Cold -Crash or Transfer into Keg/Bottling Container and Add Acid.
-Give 2-3 weeks to condition and Age -
-Enjoy xD

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-01-05 12:03 UTC

System Default

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

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