Description
GUINNESS (CLONE) DRY STOUT
| Est Batch Size: 10 L | Est Bitterness: 31 IBU | Est Color: 73 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 12.5L |
Boil Time: 60 min End of Boil Vol: 11.50 L Final Bottling Vol: 9 L |
Fermentation: Ale, Two Stage
Efficiency: 72.00 % |
Prepare for Brewing
- Hydrate yeast with 140 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 14 L
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.40 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 65.1 % | 0.91 L |
| 0.40 kg | Barley, Flaked (3.3 EBC) | Grain | 2 | 18.6 % | 0.26 L |
| 0.10 kg | CHÂTEAU ACID (9.5 EBC) | Grain | 3 | 4.7 % | 0.07 L |
| 0.10 kg | CHÂTEAU CHOCOLAT (900.7 EBC) | Grain | 4 | 4.7 % | 0.07 L |
| 0.10 kg | CHÂTEAU ROASTED BARLEY (1200.9 EBC) | Grain | 5 | 4.7 % | 0.07 L |
| 0.05 kg | CHÂTEAU BLACK (1301.0 EBC) | Grain | 6 | 2.3 % | 0.03 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 14 L of water at 72.4 C | 68.9 C | 60 min |
| Mash Out | Heat to 75.6 C over 7 min | 75.6 C | 10 min |
- Sparge Water Acid: None
- If steeping, remove grains, and prepare to boil wort
- Add water to achieve boil volume of 12.5 L
- Estimated pre-boil gravity is 10 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 25.00 g | Fuggles [3.90 %] – Boil 110.0 min | Hop | 7 | 26.2 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 8 | – | – |
| Steeped Hops | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 25.00 g | Goldings, East Kent [4.70 %] – Steep/Whirlpool 10.0 min, 90.2 C | Hop | 9 | 5.4 IBUs | – |
- Estimated Post Boil Vol: 11.40 L and Est Post Boil Gravity: 11.5 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | AY4 – AEB (AEB #AY4) | Yeast | 10 | – | – |
- Measure Actual Original Gravity _______ (Target: 11.5 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 11 | – | – |
- Measure Final Gravity: _________ (Estimate: 3.5 Brix)
- Date Bottled/Kegged: 07 Aug 2010 – Carbonation: Bottle with 15 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
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