Guinness Clone - TheLAB

All Grain Recipe

Submitted By: gowenrw (Shared)
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Brewer: Richard W Gowen
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 6.46 galStyle Guide: BJCP 2008
Color: 36.4 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 38.2 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
1 lbs Barley, Flaked (1.7 SRM) Grain 3
1 lbs Roasted Barley (300.0 SRM) Grain 4
4.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5
0.75 oz Target [11.0%] - Boil 60 min Hops 6
0.25 oz Target [11.0%] - Boil 15 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 9
0 pkgs Nottingham (Danstar #-) Yeast 10
1.00 tsp Lactic Acid (Secondary 7 days) Misc 11

Notes

A small amount of lactic acid is to be added after primary fermentation is complete. This will give the beer that slightly sour note that Guinness is famous for without needing to sour a beer and add it.
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