jwbeard
Well-Known Member
In my search for a good Guinness-clone recipe for brewday tomorrow, I came across a number of recipes that looked interesting. I ended up synthesizing them into the recipe below, and would love some critiques or adjustments! I ended up tweaking it in order to get the OG/FG/ABV numbers closer to the actual numbers for Guinness, and adjusted the IBUs to get closer to the 40 IBU figure I've seen for Guinness (but different calculators seem to give IBUs between 35 and 50 for this recipe, so I don't know exactly where it ends up...). It will be done as a 10gal batch, and I may do the souring technique for 5 gallons of that.
Any thoughts from my learned friends?
Recipe Overview
Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.039 SG
Expected OG: 1.042 SG
Expected FG: 1.009 SG
Apparent Attenuation: 78.6 %
Expected ABV: 4.4 %
Expected ABW: 3.5 %
Expected IBU (using Tinseth): 34.6 IBU
Expected Color (using Morey): 27.3 SRM
BU:GU ratio: 0.82
Mash Efficiency: 81.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount %
MB - Maris Otter 5lb 10oz 65.7 %
MB - Flaked Barley 2lb 2oz 24.8 %
MB - Black Roasted Barley Malt 13.00 oz 9.5 %
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 2.20 oz 34.6 Bagged Pellet Hops All Of Boil
Any thoughts from my learned friends?
Recipe Overview
Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.039 SG
Expected OG: 1.042 SG
Expected FG: 1.009 SG
Apparent Attenuation: 78.6 %
Expected ABV: 4.4 %
Expected ABW: 3.5 %
Expected IBU (using Tinseth): 34.6 IBU
Expected Color (using Morey): 27.3 SRM
BU:GU ratio: 0.82
Mash Efficiency: 81.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount %
MB - Maris Otter 5lb 10oz 65.7 %
MB - Flaked Barley 2lb 2oz 24.8 %
MB - Black Roasted Barley Malt 13.00 oz 9.5 %
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 2.20 oz 34.6 Bagged Pellet Hops All Of Boil