Bratwurst guiness draft

All Grain Recipe

Submitted By: Kimveland (Shared)
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Brewer: Bratwurst
Batch Size: 9.51 galStyle: Dry Stout ()
Boil Size: 13.09 galStyle Guide: BJCP 2008
Color: 20.7 SRMEquipment: Bratwurst
Bitterness: 43.0 IBUsBoil 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

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


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. Enjoy

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