Bratwurst guiness draft 
All Grain Recipe
Submitted By: Kimveland (Shared)
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| Brewer: Bratwurst | |
| Batch Size: 9.51 gal | Style: Dry Stout () |
| Boil Size: 13.09 gal | Style Guide: BJCP 2008 |
| Color: 20.7 SRM | Equipment: Bratwurst |
| Bitterness: 43.0 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Guiness mash |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Single Stage |
| ABV: 4.9% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 10.88 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 4 lbs 6.02 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 1 lbs 7.17 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 4.16 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
4 |
| 2.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
5 |
Notes
Brewers note: To get the sourness of guiness. 1 Week before brewing put 24oz 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 brew put the sour guiness on the stove and boil it for 10 mins then add it to flameout on your brew.
Brewers note two: Remember when brewing this beer that you will not get the creaminess of Guiness unless you have Nitrogen Injection. However the Taste is spot on. EnjoyThis Recipe Has Not Been Rated
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