For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Guinness Clone (ver 3.0)

back to search Back to Search  Style Details 

Guinness Clone (ver 3.0)

back to search Back to Search  Style Details 

Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout

Description:

The following Guinness Clone recipe is excellent, although next time I will use all British malts. By the way, N2 is essential for two things: that extra creamy head and a particularly sweet head, neither of which has been accomplished when I used just CO2.

Ingredients:

  • 7.50 lb. Pilsner 2-row
  • 0.50 lb. Cara-Pils Dextrine
  • 2.00 lb. Flaked Barley
  • 1.50 lb. Roast Barley
  • 0.50 oz. Chinook 12.8% 60 min
  • 0.50 oz. Kent Golding 5.2% 60 min
  • yeast

Click to Print Recipe

Procedure:

Boil temperature of water: 212F
Grain Starting Temperature: 65F
Desired Grain/Water Ratio: 1.5 quarts/pound
Strike Water: 4.31 gallons of water at 163F
First Mash Temperature: 149F
Second Mash Temperature: 153F
Boiling Water to add: 0.34 gallons

Water Absorbed by Grain: 1.15 gal
Water Evaporated during boil: 3.00 gal
Wort Left in Brewpot: 0.33 gal
Add 5.83 gal of water to yield 6.0 gal of wort

Notes:
1. Add 1 gallon soured beer to boil. (When cooled, return 1 gallon to the souring bottle and let set with airlock until next batch is brewed!

2. Use 2 Tbs gypsum and 1 tsp CaCo3 to mash water, acidify sparge to 5.2 pH with lactic acid.

Source: