Guinness home brew

[brumasterj]

Sometimes I think people over complicate things. I got a recipe out of beer clones brewed the Guinness clone just as the book said carbedthe beer for a few days with 10 lbs CO2 after achieving the Carbonation I wanted I then backed the Keg pressure to 5 lbs and put 28 lbs of nitrogen on. I don’t keep my bottles turned on so when pressure starts getting low I will add 5 lbs CO2 then put 28 lbs Nitrogen back on. I have found if you are using a picnic tap you can barely squeeze the handle and you will get the same effect as a stout tap. I have a YouTube video pouring my clone Pouring A Guinness Clone on Nitrogen.

I have done blind taste test with my Clone vs. Guinness, several different times and every single time people think my Clone is the real Guinness

 

[brumasterj]

You may need to tweak the recipe to match your brew calculator

 

[Nubiwan]

I do BIAB, small batch. Here's my recipe:

ABV: 4.5%
OG: 1.05
IBU: 43
B:G ratio: 0.86
Color: 55.5 EBC
Target Volume into packaging: 2.7G

Kettle efficiency: 70%
Efficiency into fermenter: 63.1% (due to over production of wort that won't fit into fermentor)

Mash: 45 mins at 152F (or until I hit my target gravity into kettle)
Target pH: 5.2
Boil: 60 min
Ferment: 7 days at 66F w/ WLP004 Irish Ale yeast
Diacetyl rest: 7 days at 70F

Total water needed for target vol into packaging: 4.9G
VIB: 4.41G @ 1.038 SG
Volume Ambient Wort (post boil): 3.23G @ 1.05 SG
VIF 2.91G @ 1.05
VIP: 2.69G @ 1.015 SG assuming apparent attenuation of 70%

Water treatment (I start with distilled water and build it up to target the Wicklow Mountains water profile in Ireland. That's the water Guinness uses):
Ca:18, Mg:2, Na:13, SO4:22, Cl:20, HCO3:35

Grain Bill:
67% Maris Otter Pale Malt (4.33lbs)
25% Flaked Barley (1.61 lbs)
4.1% Roasted Barley (591 EBC) 0.26 lbs
2.8% Dehusked Carafe III (1493 EBC) 0.18 lbs
1.5% Acidulated Malt 0.1 lbs

Hop Bill:
UK East Kent Goldings Pellets (6.5%AA) 1.123 ounces at 60 min

Water treatment into mash for my grain bill and total water volume:
1 gram Baking Soda
0.6 grams Gypsum
0.85 grams CaCl
10 ml 10% Phosphoric Acid
0.5 grams Epson Salts

Fermentation:
7 days at 66F using WLP004 Irish Ale Yeast
7 day diacetyl rest at 70F
no secondary
no crash chill
Required volumes of CO2 (force carb) 1.9

How does this work for you? Decent result? I dont drink stouts, but willing to try for the 'say I've done it'

 

[youngdh]

It works great. I’ve done around 10 batches with this recipe.