Guinness clone 13L - Beer Recipe - Brewer's Friend

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Guinness clone 13L

196 calories 17 g 500 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 13.7 °P (recipe based estimate)
Efficiency: 66% (brew house)
Source: BYO Staff
Calories: 196 calories (Per 500ml)
Carbs: 17 g (Per 500ml)
URL: https://byo.com/recipes-tag/item/3024-guinness-draught-clone
Created: Friday October 6th 2017
10.7 °P
1.9 °P
4.7%
40.5
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Pale Ale1 kg Pale Ale 39 2.3 35.1%
0.75 kg Flaked Barley0.75 kg Flaked Barley 32 2.2 26.3%
0.60 kg German - Pilsner0.6 kg Pilsner 38 1.6 21.1%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 10.5%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 7%
2.85 kg / zł 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northdown28 g Northdown Hops Pellet 7.8 Boil 60 min 40.51 100%
28 g / zł 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 69 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 66 °C 60 min
6 L mash-out Infusion -- 76 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.6 L) 13.8
Mash volume with grains (equipment estimates 24.5 L) 15.6
Grain absorption losses -2.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Volume into fermentor 13
Total: 13.8  
Equipment Profile Used: System Default
 
Notes

Guinness Draught clone
(5 gallons/19 L, all-grain)
OG = 1.038 FG = 1.006
IBU = 45 SRM = 40 ABV = 4.2%

Ingredients
5.0 lbs. (2.3 kg) English 2-row pale ale malt
2.5 lbs. (1.1 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L yeast starter)
0.75 cups corn sugar (for priming)

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: 2017-11-25 23:26 UTC
  • Snapshot Created: 2017-10-06 18:33 UTC