Stout Guinness worthy clone - Beer Recipe - Brewer's Friend

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Stout Guinness worthy clone

162 calories 17.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Efficiency: 70% (brew house)
Source: MJ / NC
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday February 17th 2013
1.049
1.013
4.7%
41.2
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Dark4 lb Liquid Malt Extract - Dark 35 30 54.7%
1.75 lb Dry Malt Extract - Light1.75 lb Dry Malt Extract - Light 42 4 23.9%
14 oz United Kingdom - Roasted Barley14 oz Roasted Barley 29 550 12%
4 oz Flaked Barley4 oz Flaked Barley 32 2.2 3.4%
4 oz United Kingdom - Crystal 60L4 oz Crystal 60L 34 60 3.4%
3 oz German - Acidulated Malt 3 oz Acidulated Malt 27 3.4 2.6%
117 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 36.39 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 4.79 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss (ground) Fining Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Muntons Or (M&F) Light DME       Amount: 1 1/4 cup      
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 Temperature -- 150 °F 20 min
8 Vorlauf, Sparge Sparge -- 155 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.28 g | 25.1 qt) 3.22 12.9  
Mash volume with grains (equipment estimates 6.28 g | 25.1 qt) 3.34 13.4  
Grain absorption losses (steeping) -0.2 -0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.48 1.9  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.22 12.9
Equipment Profile Used: System Default
 
Notes

Roasted / almost burnt flavor with a creamy smooth mouth feel, semi-sweet to dry finish similar to Guinness; have brewed this quite a few times however never brewed using Brewers Friend and I assumed the SRM value would be higher.
Actual Ingredients:
4 Lbs MountMellick Light Malt Extract or use British Light Malt Extract, 12oz (Thomas Fawcett) Roasted Barley, 4oz 55L British Crystal Malt, 4oz Flaked Barley Optional: 3oz Weyermann Acidulated (Gives a bit of the sour taste) 1oz of Target & 1/2oz East Kent Goldings (I have taken the left over 1/2oz to dry hop in the secondary for more aroma) Wyeast 1084 Irish Ale or Alternate Yeast: British 1098

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  • Last Updated: 2013-02-18 00:53 UTC