Guinness Draught Clone 7/21 - Beer Recipe - Brewer's Friend

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Guinness Draught Clone 7/21

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.22 liters
Post Boil Size: 20.23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday June 26th 2020
1.055
1.013
5.6%
0.0
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Maris Otter Pale3.6 kg Maris Otter Pale 38 3.75 72.7%
0.90 kg Flaked Barley0.9 kg Flaked Barley 32 2.2 18.2%
0.45 kg United Kingdom - Roasted Barley0.45 kg Roasted Barley 29 550 9.1%
4.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Challenger27 g Challenger Hops Leaf/Whole 8.5 Boil 0 min 64.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5 Boil 0 min 35.7%
42 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 63.1 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 80 °C 77 °C 60 min
13 L Sparge 80 °C 77 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.1
Mash volume with grains 21.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.7 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 26.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.2 L) 19
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Heat 15L water to 80 and mash in grains at 76 for 60 mins
Stir boiling water into grain bed for sparge untill reaches 76C
rest for 5 mins
recirculate until wort is clear
boil for 60 mins
add hops with 60 mins left
add wirfloc & irish moss at 15mins
aerate wort and pitch yeast when cool
ferment at 22C
rack to secondary leave for 2 days bottle when clear.

OG 1.038
FG 1.006
ABV 4.2
IBU 45
SRM 36

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  • Last Updated: 2021-07-31 12:34 UTC