Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
47 g |
East Kent Goldings47 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
44.58 |
100% |
47 g
/ 0.00 €
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
16 L |
Heat up to 72°C before adding grains |
Temperature |
-- |
66 °C |
60 min |
|
mash-out |
Temperature |
66 °C |
76 °C |
5 min |
6 L |
|
Sparge |
77 °C |
77 °C |
-- |
Starting Grain Temp:
18 °C |
Target Water Profile
Balanced Profile
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)
Step by Step
Heat 2.66 gallons (10 L) of water to 161 °F (72 °C) and stir in crushed grains and flaked barley. Mash at 150 °F (66 °C) for 60 minutes. Stir boiling water into grain bed until temperature reaches 168 °F (76 °C) and rest for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops with 60 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear. If beer is kegged, consider pushing with a nitrogen blend (see the Jan-Feb 2005 issue for more information on this).
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.
Last Updated and Sharing
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- Last Updated: 2020-04-24 09:31 UTC
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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 € |
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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