Guinness Stout Clone Recipe

"This homebrew recipe is the closest I have gotten to replicating anything similar to the wonderful beverage that is Guinness Stout.  '…from the first velvet sip to the last, lingering drop. And every deep-dark satisfying mouthful in between…'  - Rob

1.046 Original Gravity; 4.5% ABV; 34 IBUs; Deep Ruby (29 SRM)

Follow these directions to brew your own at home:

Batch Size: 5 gal all-grain, single infusion mash, 90 min boil

Target Original Gravity: 1.046 Mash Efficiency: 75% (note: this recipe was designed with a target kill-boil volume of 5.75 gal.  This includes a 0.25 gal kettle hold-up and 0.5 gal fermentation hold-up volume)

Mash Ingredients: 7.50 lb. Marris Otter 0.75 lb Roasted Barley 0.5 lb Flaked Barley 0.5 lb Carapils 0.5 lb Acidulated Malt

Mash Temp: steep at 154F for 60 minutes

Kettle Ingredients:  Collect 6.75 to 7.25 gal from the mash and bring to a boil, adding: 1.5 oz  East Kent Goldings (5.1%) pellet hops, 90 minutes 0.5 oz East Kent Goldings (5.1%) pellet hops, 45 minutes 0.2 oz Irish Moss, 15 minutes Target the kill-boil volume to 5.75 gal.  Chill the wort to ~65F and transfer 5.5 gal into the primary fermentor.

Ferment at 62F – 72F with Irish Ale (1084) yeast until final gravity settles to ~1.013.  Transfer to secondary after about one week.  After one-two weeks in the secondary, chill and rack the beer into a 5 gal serving keg.

Carbonate to ~2.5 volumes of CO2 (moderate-high) and store the keg in a cold (36F – 50F) space to allow the beer to mature for three to six weeks before serving.  (If you can carbonate and serve with nitrogen, even better!)" - Rob