Guinness Clone - TheLAB 
All Grain Recipe
Submitted By: gowenrw (Shared)
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| Brewer: Richard W Gowen | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.46 gal | Style Guide: BJCP 2008 |
| Color: 36.4 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 38.2 IBUs | Boil 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 |
| 1.0 pkgs |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
9 |
| 0.5 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.This Recipe Has Not Been Rated
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