I AM LOOKING AT MAKING THIS GUINNESS CLONE, AND HAVE A COUPLE QUESTIONS.
1) HOW CLOSE OF A CLONE DOES THIS LOOK
2) IS ADDING THE M&F LIGHT DME SOUND CORRECT AD KEGGING DAY? WHY?
3) RECIPE STATES ITS FOR BOTTLED WHAT WOULD YOU CHANGE FOR KEGGED
Gunness Extra Stout
Dublin Ireland
Guinnesss light tan head and deep brown color with ruby highlights are recognized around the world. If you keg your beer, you might want to consider purchasing a G-mix tank (carbon dioxide and nitrogen mix), that will give you the creamy dead that Guinnesss is famous for. This is a recipe for bottled Guinness as it sold in Great Britain, not the Extra Stout sold in the United States, whch is 6% alcohol by volume.
Yield: 5 Gallons Final Gravity: 1.009-1.011 SRM54
Original Gravity: 1.042-1.045 IBU 40 4.2% alcohol by volume
Ingredients:
12 oz. Roasted barley 4 lb. Mountmellick light malt syrup 1 ¼ cup M&F light DME
4 oz. British crystal malt 1.75 lb. M&F light DME
4 oz. Flaked Barley 1 oz. Target @ 8.5%AA (bittering hop)
3 oz. Acid malt. (optional: will give that slightly sour Guinness taste) ½ oz. East Kent Goldings @5%AA (bittering hop)
1 tsp Irish Moss
Yeast Information:
1st. choice Wyeast 1084 Irish ale yeast
2nd choice Wyeast 1098 Brithis ale yeast
Directions:
1. Crush and steep in 1 gallon 150 degrees water for 20 minutes Roasted Barley, British crystal malt, flaked barley, and acid malt.
2. Strain the grain water into brew pot. Sparge the grains with ½ gallon water at 150 degrees. Add water to the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from stove and add: Mountmellick light malt syrup, M&F light DME, Target (bittering hop), East Kent Goldings (bittering hop).
3. Add water until total volume in the brew pot is 2.5 gallons. Boil for 45 minutes then add: Irish moss.
4. Boil for 15 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the priamary fermenter and add cold water to obtain 5 gallons.
5. When the wort temperature is under 80 degrees Pitch Yeast.
6. Ferment in the primary fermenter 4-5 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is coplete with M&F light DME.
1) HOW CLOSE OF A CLONE DOES THIS LOOK
2) IS ADDING THE M&F LIGHT DME SOUND CORRECT AD KEGGING DAY? WHY?
3) RECIPE STATES ITS FOR BOTTLED WHAT WOULD YOU CHANGE FOR KEGGED
Gunness Extra Stout
Dublin Ireland
Guinnesss light tan head and deep brown color with ruby highlights are recognized around the world. If you keg your beer, you might want to consider purchasing a G-mix tank (carbon dioxide and nitrogen mix), that will give you the creamy dead that Guinnesss is famous for. This is a recipe for bottled Guinness as it sold in Great Britain, not the Extra Stout sold in the United States, whch is 6% alcohol by volume.
Yield: 5 Gallons Final Gravity: 1.009-1.011 SRM54
Original Gravity: 1.042-1.045 IBU 40 4.2% alcohol by volume
Ingredients:
12 oz. Roasted barley 4 lb. Mountmellick light malt syrup 1 ¼ cup M&F light DME
4 oz. British crystal malt 1.75 lb. M&F light DME
4 oz. Flaked Barley 1 oz. Target @ 8.5%AA (bittering hop)
3 oz. Acid malt. (optional: will give that slightly sour Guinness taste) ½ oz. East Kent Goldings @5%AA (bittering hop)
1 tsp Irish Moss
Yeast Information:
1st. choice Wyeast 1084 Irish ale yeast
2nd choice Wyeast 1098 Brithis ale yeast
Directions:
1. Crush and steep in 1 gallon 150 degrees water for 20 minutes Roasted Barley, British crystal malt, flaked barley, and acid malt.
2. Strain the grain water into brew pot. Sparge the grains with ½ gallon water at 150 degrees. Add water to the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from stove and add: Mountmellick light malt syrup, M&F light DME, Target (bittering hop), East Kent Goldings (bittering hop).
3. Add water until total volume in the brew pot is 2.5 gallons. Boil for 45 minutes then add: Irish moss.
4. Boil for 15 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the priamary fermenter and add cold water to obtain 5 gallons.
5. When the wort temperature is under 80 degrees Pitch Yeast.
6. Ferment in the primary fermenter 4-5 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is coplete with M&F light DME.
