All Grain Yeast:
WLP004 (Irish Ale) Yeast Starter:
Massive (THis is a 10 Gallon Batch) Batch Size (Gallons):
10 Original Gravity:
1.044 Final Gravity:
29.6 Boiling Time (Minutes):
23.8SRM Primary Fermentation (# of Days & Temp):
7 days at 64 degrees Additional Fermentation:
Keg Conditioned till I can't stand it anymore Secondary Fermentation (# of Days & Temp):
14 Days at 64 degrees
Named for Arthur Guinness and his silky smooth contribution to the world.
I have a few extra cornies on the way to the house so I'm going to try and get two of these filled and set aside. I'd love to let these guys condition for 3-4 months before tapping them next fall. I'm not sure that's gonna happen though...
Many thanks to Dude (and others), whose guidance helped me keep this Guinness Clone true to it's simple roots...
Originally Posted by Dude
Guinness is about as simple as you can get...Guinness is pale malt, approximately 25% flaked barley and approximately 10% roasted barley.
Batch Size: 10.00 gal
Boil Size: 12.00 gal
Estimated OG: 1.044 SG
Estimated Color: 23.8 SRM
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
11.00 lb Pale Malt (2 Row) UK (3.0 SRM) 63.8 %
4.25 lb Barley, Flaked (1.7 SRM) 24.6 %
1.75 lb Roasted Barley (300.0 SRM) 10.1 %
0.25 lb Acid Malt (3.0 SRM) 1.4 %
3.00 oz Goldings, East Kent [5.00%] (60 min) Hops 31.2 IBU
1 Pkgs Irish Ale Yeast (WLP004)
Mash Schedule: Single Infusion Medium Body, Batch Sparge
Total Grain Weight: 17.25 lb
Oh...and this just in for those wondering how this would stack up against other stout recipes:
Originally Posted by farmbrewernw
Got second place with this beer in a recent home brew comp!