Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.043
Target FG 1.008
Est. ABV 4.5%
Bitterness 40 IBU
SRM 35
This Guinness Stout extract clone recipe pays tribute to the classic dry Irish stout characterized by its deep, opaque black color and creamy, persistent tan head. It features a dry, roasty flavor profile with notes of coffee and unsweetened chocolate.
Fermentables
1 lb Roasted Barley (Steep at 155-170°F for 30 minutes; provides the iconic color and roasty bite).
8 oz Flaked Barley (Steeped alongside roasted barley to improve head retention and mouthfeel).
6 lbs Light Liquid Malt Extract (Base extract, add at the end of boil to maintain color)
Hops Schedule
2 oz East Kent Goldings (5.0% AA) @ 60 min (Provides the primary bitterness and traditional English earthiness)
Yeast
Wyeast 1084 Irish Ale – Produces a clean, slightly estery profile and exhibits excellent flocculation at 62-72°F
Additional Ingredients
1 tsp Gypsum (Added to boil to highlight hop bitterness and crisp finish)
brewing Instructions
1
Heat 2.5 gallons of water to 160°F in your kettle.
2
Place crushed Roasted Barley and Flaked Barley in a muslin bag and steep for 30 minutes. Do not let the temperature exceed 170°F.
3
Remove grain bag, allowing it to drain fully; discard grains. Do not squeeze the grain bag!
4
Bring the liquid to a boil and remove from heat. Stir in the 6 lbs of LME until fully dissolved to avoid scorching the bottom of the pot.
5
Return to a boil, add the 2 oz of East Kent Goldings hops, and set a timer for 60 minutes.
6
With 15 minutes left in the boil, add a yeast nutrient if desired.
7
At the end of 60 minutes, chill the wort rapidly to 80°F in an ice bath or using a wort chiller.
8
Transfer to your sanitized fermenter, top up to 5.5 gallons with cold water, and aerate well.
9
Pitch the yeast and seal with an airlock.
Notes
Fermentation – Temperature: 65-68°F
Duration: 2 weeks primary – Allow a few days for the krausen to fall before checking gravity; cold crashing at the end is recommended for clarity.
Brew Date:_________ Original Gravity: __________ Final Gravity:_________ ABV: _______
Ingredients
Fermentables
1 lb Roasted Barley (Steep at 155-170°F for 30 minutes; provides the iconic color and roasty bite).
8 oz Flaked Barley (Steeped alongside roasted barley to improve head retention and mouthfeel).
6 lbs Light Liquid Malt Extract (Base extract, add at the end of boil to maintain color)
Hops Schedule
2 oz East Kent Goldings (5.0% AA) @ 60 min (Provides the primary bitterness and traditional English earthiness)
Yeast
Wyeast 1084 Irish Ale – Produces a clean, slightly estery profile and exhibits excellent flocculation at 62-72°F
Additional Ingredients
1 tsp Gypsum (Added to boil to highlight hop bitterness and crisp finish)
