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Guinness Clone

177 calories
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Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Source: RICLARK
Calories: 177 calories (Per 12oz)
Share: <EMBED>
1.054
1.012
5.41%
43.2
25.08
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 66.7%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 25%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 8.3%
12 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.2 Boil 60 min 43.2
 
Mash Guidelines
Amount Description Type Temp Time
3.75 galInfusion170 °F45 min
2.5 galSparge185 °F20 min
2.5 galSparge185 °F20 min
 
Other Ingredients
Amount Name Type Use Time
24 oz Soured Guinness Other Other 4 min.
 
Yeast
Amount:
1
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes



Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Guinness Draught Clone

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Old 01-30-2009, 02:29 PM #1
RICLARK
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Default All-Grain - Guinness Draught Clone
Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 43
Boiling Time (Minutes): 90
Color: 24.7
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

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Last Updated: 2015-05-06 14:13 UTC
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