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Old 01-30-2009, 02:29 PM #1
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Join Date: Nov 2007
Location: Grand Ledge, Mich
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Default All-Grain - Guinness Draught Clone
Recipe Type: All Grain
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.013
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 10 Days at 65
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 10 Days at 65
Tasting Notes: I have been working at making a clone, This is pretty much spot on.
Guiness Draught Clone 68% Eff.
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
3.00 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
2.00 oz Goldings, East Kent [6.20 %] (60 min) Hops 43.0 IBU
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Mash: 3.75 Gal 170.5 Degrees for 45 Min
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 1
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 2
Cool to 65 Pitch Nottingham let ferment 10 days at 65, Rack to Secondary for 14 days at 65.
Brewers note: To get the sourness of guiness. 1 Week before brewing put 24oz of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 30 mins left in your brew put the sour guiness on the stove and boil it for 10 mins then add it to flameout on your brew.
Brewers note two: Remember when brewing this beer that you will not get the creaminess of Guiness unless you have Nitrogen Injection. However the Taste is spot on. Enjoy