Guinness clone 
All Grain Recipe
Submitted By: Jimziegler67 (Shared)
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| Brewer: Ian Magson | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.22 gal | Style Guide: BJCP 2008 |
| Color: 24.6 SRM | Equipment: Grainfather |
| Bitterness: 33.7 IBUs | Boil 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 items |
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 additionsThis Recipe Has Not Been Rated
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