Jeff's Guinness II - Beer Recipe - Brewer's Friend

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Jeff's Guinness II

145 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 75 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mix of BYO and Hoptomology
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday February 17th 2015
1.044
1.012
4.2%
51.3
37.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Pale 2-Row5.5 lb Pale 2-Row 38 2.5 63.8%
2.25 lb Flaked Barley2.25 lb Flaked Barley 32 2.2 26.1%
14 oz United Kingdom - Roasted Barley14 oz Roasted Barley 29 550 10.1%
8.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 44.36 100%
2 oz / $ 0.00
 
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:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
1.75 gal Add water at 137.7 Temperature -- 122 °F 15 min
1.5 gal Add water at 200.6 Temperature -- 152 °F 60 min
1.5 gal Add at 210 Temperature -- 168 °F 10 min
2.5 gal Sparge -- 168 °F --
Starting Mash Thickness: 2.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.38 qt/lb 5.13 20.5  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

1 Imperial English
Ale Yeast.

The key to making a great clone is using roasted unmalted barley (or black barley) with a color rating around 500 °L. Do not use roasted barley (300 °L), roasted malt (500 °L) or black patent malt (500 °L).
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: 2015-12-23 04:19 UTC