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Guinness Extra Stout Clone

Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)

Created: Tuesday February 25th 2014

Original Gravity:

1.045

Final Gravity:

1.012

ABV (standard):

4.3%

IBU (tinseth):

40.2

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light	35	4	53.1%
1.60 lb	Dry Malt Extract - Light1.6 lb Dry Malt Extract - Light	42	4	21.2%
12 oz	United Kingdom - Roasted Barley12 oz Roasted Barley	29	550	10%
8 oz	United Kingdom - Black Patent8 oz Black Patent	27	525	6.6%
4 oz	Flaked Barley4 oz Flaked Barley	32	2.2	3.3%
4 oz	United Kingdom - Crystal 60L4 oz Crystal 60L	34	60	3.3%
3 oz	German - Acidulated Malt3 oz Acidulated Malt	27	3.4	2.5%
120.60 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Target1 oz Target Hops	Pellet	11.5	Boil	60 min	33.03	66.7%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	7.18	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Target (Pellet)	33.03	66.7%
0.50 oz	East Kent Goldings (Pellet)	7.18	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal	mash grains in brewpot	--	--	152 °F	--
0.5 gal	sparge grains, boil, add LME and DME, top up to 3.5 gallons, boil, start hop schedule.	Sparge	--	170 °F	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		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
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 175 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar CO₂ Level: 2.1 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Use filtered water and add brewing salts to match above Dublin water profile.
Mash Chemistry and Brewing Water Calculator

Notes

Ferment in the primary fermenter 7 days, or until fermentation slows, the transfer to secondary and let sit for 14 days. Bottle when fermentation is complete.

This stout is ready to drink as it is carbonated; it is the clone of the version brewed in Ireland and is only 4.3% ABV. It will peak at 2 to 4 months and will keep at cellar temperatures for 5 months. Serve at 50^F (10^C) in a pint glass.

Slow-cook a warming Irish stew with Guinness gravy and serve with Irish soda bread.

Last Updated and Sharing

14,772

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Brews

Public: Yup, Shared
Last Updated: 2014-09-03 18:30 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

Other Brewers Who Brewed This Recipe:

LogicalBrewing

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