McGreen
Well-Known Member
I am working on a clone for Guinness Draught. From what I hear, it is VERY tough. I am bottling, so it will probably be even harder. Here is Take 1. I dumbed it down a bit because I am gonna let my friends try it as well, making their taste adjustments. Let me know if anything is far off. Cheers!
The OLeary Guinness Draught Clone Recipe
for 5 gallons using extract for homebrew Take 1
What you will need (besides basic starter equipment):
6.6 lbs Unhopped Light Malt Extract
1 lb Flaked Barley
½ lb Roasted Barley
¼ lb Black Patent
¾ oz Northern Brewer Hops
1-2 tsp Gypsum (for acidulation and water chemistry; 2 oz acid malt can be subbed)
4-5 oz Corn Sugar (aka Priming Sugar, for bottling)
Irish Ale Yeast (White Labs preferably)
1-2 Grain Steeping Bags
50 Bottle Caps
Directions:
MAKE SURE EVERYTHING IS CLEANED AND SANITIZED!
Take the labels off of the malt extract and place the cans (washed and unopened) directly in simmering warm water to soften the syrup.
In a large pot, bring 2 gallons of water to a boil. Turn off heat and cool to 180 degrees.
Add flaked barley, roasted barley, and black patent in steeping bags. Let steep for 30 minutes, dunking every 5 minutes. Bring to a boil again.
Remove from heat. Let cool to 180 degrees. Add malt extract, hops, and gypsum (or acid malt). Stir. Bring to a boil and boil for 45 minutes. Remove from heat to cool.
Put 2 gallons of water in the fermenting vessel. Using a strainer, add the hot mixture slowly. Fill with additional cool water up to 5 gallons.
When cooled to 65-70 degrees, take hydrometer reading. Stir to aerate and let settle.
Pitch (sprinkle) yeast over the top. Wait 10-15 minutes and stir gently, 2 or 3 strokes.
Place lid and airlock on vessel, filling the airlock half with water. This is now the wort.
Store in a dark, cool place between 65-75 degrees for best fermentation. After 24 hours there should be air bubbles in the airlock. After it stops, let wort settle for a week. A hydrometer sample can be taken now to see the process. Make sure ALL EQUIPMENT IS CLEAN AND SANITIZED! Continue to ferment.
After about 3-4 weeks, the beer can be transferred to a secondary vessel or straight to bottle so it can age and condition. It should condition 7-10 days in a cool, dark place, and then can be transferred to a refrigerator for another 3-6 weeks.
Enjoy!
The OLeary Guinness Draught Clone Recipe
for 5 gallons using extract for homebrew Take 1
What you will need (besides basic starter equipment):
6.6 lbs Unhopped Light Malt Extract
1 lb Flaked Barley
½ lb Roasted Barley
¼ lb Black Patent
¾ oz Northern Brewer Hops
1-2 tsp Gypsum (for acidulation and water chemistry; 2 oz acid malt can be subbed)
4-5 oz Corn Sugar (aka Priming Sugar, for bottling)
Irish Ale Yeast (White Labs preferably)
1-2 Grain Steeping Bags
50 Bottle Caps
Directions:
MAKE SURE EVERYTHING IS CLEANED AND SANITIZED!
Take the labels off of the malt extract and place the cans (washed and unopened) directly in simmering warm water to soften the syrup.
In a large pot, bring 2 gallons of water to a boil. Turn off heat and cool to 180 degrees.
Add flaked barley, roasted barley, and black patent in steeping bags. Let steep for 30 minutes, dunking every 5 minutes. Bring to a boil again.
Remove from heat. Let cool to 180 degrees. Add malt extract, hops, and gypsum (or acid malt). Stir. Bring to a boil and boil for 45 minutes. Remove from heat to cool.
Put 2 gallons of water in the fermenting vessel. Using a strainer, add the hot mixture slowly. Fill with additional cool water up to 5 gallons.
When cooled to 65-70 degrees, take hydrometer reading. Stir to aerate and let settle.
Pitch (sprinkle) yeast over the top. Wait 10-15 minutes and stir gently, 2 or 3 strokes.
Place lid and airlock on vessel, filling the airlock half with water. This is now the wort.
Store in a dark, cool place between 65-75 degrees for best fermentation. After 24 hours there should be air bubbles in the airlock. After it stops, let wort settle for a week. A hydrometer sample can be taken now to see the process. Make sure ALL EQUIPMENT IS CLEAN AND SANITIZED! Continue to ferment.
After about 3-4 weeks, the beer can be transferred to a secondary vessel or straight to bottle so it can age and condition. It should condition 7-10 days in a cool, dark place, and then can be transferred to a refrigerator for another 3-6 weeks.
Enjoy!
