GUINNESS (CLONE) DRY STOUT RECIPE KIT

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 % Est Mash Efficiency: 78.8 %

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!