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Guinness Draught Clone 7/21

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

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

0.0

SRM (morey):

38.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	Type	AA	Use	Time	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

Show Summary View

Amount	Variety	Bill %
27 g	Challenger (Leaf/Whole) 27 g Challenger (Leaf/Whole) Hops	64.3%
15 g	East Kent Goldings (Leaf/Whole)	35.7%
42 g / $ 0.00

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	--

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

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

Last Updated and Sharing

472

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Brews

Public: Yup, Shared
Last Updated: 2021-07-31 12:34 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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