Guinness Extra Stout Clone - Beer Recipe - Brewer's Friend

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Guinness Extra Stout Clone

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Tuesday January 4th 2022
1.052
1.014
5.1%
27.2
32.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Ireland - Stout Malt8.5 lb Stout Malt 37 2 78.2%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 13.8%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley - (late mash tun addition) 29 550 4.6%
3 oz United Kingdom - Chocolate3 oz Chocolate 34 425 1.7%
3 oz American - Black Malt3 oz Black Malt 28 500 1.7%
10.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 27.23 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
3 g Yeast nutrient Other Boil 10 min.
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
0.50 g Slaked Lime Water Agt Mash 1 hr.
3.38 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin - Boiled - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 4 12 19 55 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike 163 °F 150 °F 60 min
Mash-out Temperature 150 °F 170 °F 10 min
4.5 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.08 16.3  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 4.03 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.11 32.4
Equipment Profile Used: System Default
 
Notes

Sources: Austin Homebrew Supply, BYO

Alternate yeasts OYL-005; WY 1084

Need a brett/lacto blend to make "tang"

Mash pale grains, cap sparge with roasted barley

To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.

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  • Last Updated: 2022-01-04 04:16 UTC