Guinness clone

19.09.2014 Слава Ирландская кухня

Guinness Draught clone

(5 gallons/19 L, all-grain)

• OG = 1.038 FG = 1.006
• IBU = 45
• SRM = 40
• ABV = 4.2%

This is a clone of «classic» Guinness dry stout. It’s a bit more bitter and has a sharper roast grain edge to it than the Guinness Draught found in wid­get cans or bottles in the US today. To brew today’s Guinness Draught, decrease the amount of roasted barley to 12 oz. (0.34 kg) and add only 8 AAU of hops, to yield 30 IBUs.

Ingredients

• 5.0 lbs. (2.3 kg) English 2-row pale ale malt
• 2.5 lbs. (1.1 kg) llaked barley
• 1.0 lb. (0.45 kg) roasted barley (500 °L)
• 12 AAU East Kent Goldings hops (60 min)
  (2.4 0/768 g of 5% alpha acids)
• Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
  (2 qt72 L yeast starter)
• 0.75 cups corn sugar (for priming)

Step by Step

Heat 2.66 gallons (10 L) of water to 161 °F (72 °C) and stir in crushed grains and flaked barley. Mash at 150 °F (66 °C) for 60 minutes. Stir boiling water into grain bed until temperature reaches 168 °F (76 °C) and rest for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops with 60 minutes left in boil. Cool wort and transfer to fer­menter. Aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to sec­ondary when fermentation is complete. Bottle a few days later, when beer falls clear. If beer is kegged, consider pushing with a nitrogen blend (see the Jan-Feb 2005 issue of Drew Your Own for more information on this).

(5 gallons/19 L, extract with grains)

• OG = 1.038
• FG = 1.006
• IBU = 45
• SRM = 40
• ABV = 4.2%

Ingredients

• 14.5 oz. (411 g) Muntons Light dried malt extract
• 2.66 lbs. (1.21 kg) Muntons Light liquid malt extract (late addition)
• 1 lbs. 6 oz. (0.62 kg) English pale ale malt (3 °L)
• 10 oz. (0.28 kg) flaked barley
• 1.0 lb. (0.45 kg) roasted barley (500 °L)
• 12 AAU Fast Kent Goldings hops (60 min)
  (2.4 oz768 g of 5% alpha acids)
• Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
  (2 qt72 L yeast starter)
• 0.75 cups corn sugar (for priming)

Step by Step

Place crushed grains and flaked bar­ley in a steeping bag. In a large kitchen pot, beat 4.5 qts. (4.3 L) to 161 °F (72 °C) and submerge grain bag. Let grains steep for 45 minutes at around 150 °F (66 °C). While grains are steeping, begin heating 2.1 gallons (7.9 L) of water in your brewpot. When steep is over, remove 1.25 qts. (1.2 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steep­ing bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract and hops and begin the 60 minute boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle when beer falls clear.

Guinness Foreign Extra Stout clone

(5 gallons/19 L, all-grain)

• OG = 1.078
• FG = 1.019
• IBU = 40
• SRM = 43
• ABV = 7.5%

This recipe has a fairly complex set of instruc­tions, meant to mimic how the commercial beer is made. You can simplify them by just mashing all the grains together, fermenting this wort and omitting the souring step. However, fol­lowing the full instructions will lead to a better clone — and you will have an interesting story to tell when you serve it.

Ingredients

• 13 lbs. (5.9 kg) 2-row pale ale malt
• 2 lbs. 2 oz. (0.96 kg) flaked barley
• 1.0 lb. (0.45 kg) roasted barley
• 11.33 AAU Challenger hops (60 mins)
• Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
  (2 qt/~2 L starter)
• 2/3 cup corn sugar (for priming)

Step by Step

Brew pale base beer Mash flaked barley and 11 lbs. (5.0 kg) of pale malt for 60 minutes at 152 °F (67 °C) in 4.1 gallons (15 L) of mash water. Collect about 6 gal­lons (23 L) of wort and boil for 90 minutes, aiming to end up with 4 gallons (15 L) of wort. Ferment at 68 °F (20 °C). Make coloring extract Mash 2.0 lbs. (0.91 kg) of pale malt and roasted barley at 150 °F (66 °C). Stir in CaC03 until pH value is between 5.2 and 5.4. Collect 1.5 gallons (5.7 L) of wort. Boil to reduce volume to 1.0 gallon (3.8 L). Cool, aerate and pitch yeast. Ferment at 70 °F (21 °C). Make «Guinness tang» After pitching the yeast to your pale base beer, siphon 19 oz. (560 mL) of pitched wort to a san­itized 22 oz. (650 mL) bottle. Pitch bottle with a small amount of Drettanomyces. Affix fermentation lock and let ferment. When done, pour sour beer in a saucepan and heat to 160 °F (71 °C). Hold at this temperature for 15 minutes. Cool the beer and pour it back in the bottle. Cap bottle and refrigerate. (For best results, ferment bottle at 70-80 °F (21-27 °C) for 2-3 months.)

Make stout Combine pale beer, color extract and sour “tang» beer in keg or bottling bucket.

Even more details from «Stout-Hearted in Ireland»

Guinness & Co., Guinness Draught, Ирландский Эль