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2016-07-08 · Guinness Draught Clone

Spec

Beer Style:
Irish Stout
Batch Size:
10L
Brew Type:
All Grain
Boil Duration:
90mins
Mash Type:
Single infusion (70°C, 60mins)
Mash Method:
BIAB
Mash Size:
~13.5L
Sparge:
none
Chill Method:
No-Chill Cube
Original Gravity:
1.056
Final Gravity:
1.020
ABV:
4.7%

Dates

2016-07-06:
Set Guinness to Sour
2016-07-08:
Brewed
2016-07-09:
Pitched
2016-07-25:
Kegged

This is a Guinness clone recipe, originally on Home Brew Talk. The recipe is rather simple, and interesting too considering the usage of flaked Barley, which I never used before and only recently became available in my LHBS.

Even more interesting is the recipe's way of emulating the sourness of the original Guinness, recommending using a certain amount of Guinness beer, letting it sour naturally over a few days. I've decided to do the same, bought a bottle of Guinness and poured it into a bowl, which I set aside for three days. Instead of adding it to the boil while brewing, I boiled it the day after brewing and added it to the wort before pitching the yeast.

This batch is also the first time I'm fermenting in a keg. I had just bought a 3 gallon keg and assembled a spunding valve. This allows me to keg the beer after fermentation completes without exposing it to air, and carbonating the beer naturally by keeping the generated CO2 in the last days of primary fermentation.

During the first few days of fermentation I attached a blow off tube to the gas port of the keg. The bubbling stopped just one day later, and I attached the new spunding valve, though apparently I did not seal the keg properly and I couldn't "save" any carbonation.

On July 25 I transferred the beer from the 3 gallon keg to a 2.5 gallon keg and began force carbonation.

The beer turned out fantastic. Had just the right amount of smokiness from the roasted barley, good body, and I think the emulated sourness worked out quite well. One of the best stouts I've ever brewed.

Recipe

Stage Ingredient Duration Quantity
Mash Five Star 5.2 6ml
Maris Otter Malt 2000g
Flaked Barley 750g
Roasted Barley 240g
Boil East Kent Goldings (5.6%) 60mins (40mins)* 37g
Fermentation Danstar Nottingham 7g
Go Ferm 8.75g

* Hop additions adjusted to account for greater utilization due to using the no-chill method.

Water Profile

  • Source: Aqua Nova
  • pH: 6.8
  • Adjustments: None
Calcium Magnesium Sodium Potassium Sulfate Chloride Bicarbonate
Original 80ppm 16ppm 5ppm 13ppm 18ppm 170ppm 10ppm
Adjusted 80ppm 16ppm 5ppm 13ppm 18ppm 170ppm 10ppm

Pictures

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