Guinness Clone Please

[Ianfred]

I have searched hi & lo but cannot find a full grain guinness stout clone.
Can anyone help with a recipe or point me in the right direction?

 

[alexbrand]

I have searched hi & lo but cannot find a full grain guinness stout clone.
Can anyone help with a recipe or point me in the right direction?

give me you eMail adress via PM, I'll send you an excel sheet for calculating the grain bill. It's a geally good recipe and very simple.
Just pilsner malt, roasted barley, barley flakes, acidulated malt and only one bitter hopping.


Alex

EDIT: I added the sheet to this post. Forget the eMail!

View attachment Black_Harp___recipe.xls

 

[Guest Lurker]

I am sure Alex will help you out, conventional wisdom has it that is about 10% roast barley, 90% base malt, target and challenger for bittering, Wyeast 1084. That certainly gets you a thin dry stout close to Guinness that you can tweak in the next go to match your own tastes.

 

[crells]

I've seen quite a few clone recipies. They general grist consists of 70%pale, 20%flaked barley, 10%roast barley.

 

[SJW]

I have this on tap at the moment. Its a great Stout, but unless your going to be kegging and using a nitogen mix nothings going to be that gclose to a guinness.
You could do this one a lot more simple by not using the Carafa Spec and uping the Black Malt. And just for the record I have used BM & RM and with allowing for the colour differences I can't make out a lot of difference between the two.


#64 Stout
Foreign Extra Stout
Type: All Grain
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg Beer
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 67.00
Taste Notes: Mashed too hot!

Ingredients

Amount Item Type % or IBU
5000.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 76.34 %
500.00 gm Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 7.63 %
400.00 gm Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6.11 %
250.00 gm Crystal Malt - Dark (Thomas Fawcett) (350.0 EBC) Grain 3.82 %
200.00 gm Carafa Special II (Weyermann) (817.6 EBC) Grain 3.05 %
200.00 gm Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 3.05 %
20.00 gm Target [11.00 %] (60 min) Hops 21.6 IBU
40.00 gm Fuggles [5.70 %] (45 min) Hops 20.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 5.39 % Actual Alcohol by Vol: 4.43 %
Bitterness: 42.2 IBU Calories: 518 cal/l
Est Color: 99.5 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6550.00 gm
Sparge Water: 13.61 L Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 78.0 C 69.0 C
10 min Mash Out Add 10.00 L of water at 88.2 C 76.0 C

 

[Guest Lurker]

Oops, good point, it is supposed to include flaked barley, but when I was making a lot of them I couldnt tell the difference so started leaving it out.

 

[alexbrand]

Oops, good point, it is supposed to include flaked barley, but when I was making a lot of them I couldnt tell the difference so started leaving it out.

For me, flaked (or just crushed raw) barley is essential. Don't ask my why. Once I used oat flakes. It works, too. But it also changes the taste in a way worth mentioning.

Alex

 

[Screwtop]

I've seen quite a few clone recipies. They general grist consists of 70%pale, 20%flaked barley, 10%roast barley.

+1 for a dry stout (aka Guiness)

 

[drsmurto]

+2 I use this as my standard. No acid malt. 1084 irish ale. KISS.

 

[tdh]

In a dry Irish I'd insist on using roast barley (not black or chocolate),
no crystal malts
10% flaked barley (they have to be flaked otherwise they haven't been pre-gelatinised and won't convert)
English hops just for bittering (BU:GU of .75)

When ingredients such as Munich malt, crystal malt, American late hopping, oats and other roasted grains appear it ain't really a Guinness/Irish stout any more.

This style is a great springboard into the dark and tasty world of stout.
Nail this and then start rootin' with the recipe.

tdh

 

[roger mellie]

I would give DucatiStus recipe a go - I have made this twice - both times with POR and as with Guinness it tasted best when fresh.

Having drunk a significant amount of Guinness when I lived in the UK and including from the St James gate brewery - fresh Guinness has (IMO) a linement characteristic - minty.

I found that DucatiStus recipe was close to this - very drinkable.

http://www.aussiehomebrewer.com/forum/inde...&recipe=302

Cheers

RM