Guinness clone

All Grain Recipe

Submitted By: Jimziegler67 (Shared)
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Brewer: Ian Magson
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 6.22 galStyle Guide: BJCP 2008
Color: 24.6 SRMEquipment: Grainfather
Bitterness: 33.7 IBUsBoil Time: 60 min
Est OG: 1.047 (11.8° P)Mash Profile: ********* Single Infusion, Full Body, Batch Sparge
Est FG: 1.006 SG (1.6° P)Fermentation: My Aging Profile
ABV: 5.4%Taste Rating: 35.0

Ingredients
Amount Name Type #
8.00 g Chalk (Mash 60 min) Misc 1
1.00 g Baking Soda (Mash 60 min) Misc 2
6 lbs 4.54 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
2 lbs 0.43 oz Barley, Flaked (1.7 SRM) Grain 4
1 lbs 0.22 oz Roasted Barley (300.0 SRM) Grain 5
0.91 oz Northern Brewer [10.5%] - Boil 90 min Hops 6
3.00 g Epsom Salt (MgSO4) (Boil 90 min) Misc 7
1.7 pkgs Nottingham (Danstar #-) Yeast 8
2.00 Sour Guinness (Primary 5 days) Misc 9

Notes

Brewers note: To get the sourness of guiness. 1 Week before brewing put 0.7L of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 30 mins left in your boil add the soured guinness. Used http://www.brewersfriend.com/water-chemistry/ dublin profile to get salt additions

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