Guinness Clone recipe from Beer Bros if I remember correctly. Overall a good beer. 7/10
All Grain
Brew Info | |
BJCP Style: | 15B. Irish Stout |
Est Original Gravity: | 1.058 |
Est Final Gravity: | 1.015 |
Alcohol by volume: | 5.74% |
International Bittering Units: | 39.51 |
Colour: | 31.97 |
Estimated efficiency: | 75% |
Secondary ferment: | No |
Time to awesome drinkability: | 5 Weeks |
Batch Size Fermenter: | 19 l |
Grain Bill size: | 5 Kg |
Ideal Carbonation Level: | 2g/ l |
My Rating: | 7/10 |
Brew Number: | 2 |
Ingredients
Grains and Wort additives:
- 3.5 kg Pale Malt
- 1 kg Flaked Barley
- 300 g Roasted Barley
- 200 g Black Malt
Hops addition schedule:
- 40 g East Kent Goldings Hops (Bittering, FWH)
- 20 g East Kent Goldings Hops (Bittering, 30 min)
- 5g Irish Moss/ Deltaflock Tablet (Fining, 15 min)
Yeast:
Safale English Ale Yeast S-04 – 10g
Water:
Final beer volume: 18 l
Fermenter target: 19 l (trub loss 1 l)
Kettle post-boil Volume: 23 l (sediment loss 4 l)
Kettle Pre-boil volume: 26 l (evaporation 3 l/hour)
Assume 1.25 l/kg absorption: A = 6.25 l
Strike Water: R=Mash @ 3 l/kg: B = 15 l
First wort volume: B – A = C = 8.75 l
Sparge water @ 75 ºC: 26 – C = D = 17.25 l
Strike water temp= (0.41/R) x (T2-T1) + T2
= (0.41/3) x (T2-T1) + T2
= (0.136’) x (67 – ) + 67
T1 = Current ambient Temperature
Mash Schedule
Saccharification Rest: 67ºC for 70 Minutes
Fermenting
Keep at 12 – 25 ºC for 10 days or until SG has been stable for 24 hours at least, which ever comes last.
Carbonate and bottle condition for 3 weeks before drinking.