 |
Dry Stout |
4.5 Gal |
4.23% |
51.3 |
1.044 |
1.012 |
37.76°L |
All Grain |
842 |
Beer
0 |
|
|
Title: Jeff's Guinness II |
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|
| Boil Size: 7 Gal |
Boil Time: 75 |
Boil Gravity: 1.028 |
Efficiency: 65 |
Mash Thickness: 2.38 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.0 |
Primary Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 02/17/2015 03:02 AM |
Notes: 1 Imperial English
Ale Yeast.
The key to making a great clone is using roasted unmalted barley (or black barley) with a color rating around 500 °L. Do not use roasted barley (300 °L), roasted malt (500 °L) or black patent malt (500 °L).
To get that "Guinness tang," try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging. |
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