Guinness Clone – Irish Stout (21 L / 5.5 gal)

Few beers are as recognizable as Guinness, the unequivical king of beers, the black gold! This clone captures the essential character of Ireland’s famous stout, roasted barley bitterness, creamy texture from flaked barley, a clean dry finish, and of course poured on Nitro! Brewed with traditional English hops and served with low carbonation, it’s a simple recipe that produces a deeply satisfying pint.

Stats

• Style: Irish Dry Stout
• ABV: 5.6%
• OG: 1.047
• FG: 1.004
• IBU: 45
• Colour: 69 EBC
• Carbonation: 1.5 vols CO₂
• Batch Size: 21 L (5.5 gal)
• Boil Time: 60 min
• Brewhouse Efficiency: 75.7%
• System: BrewZilla 65L Gen4

Ingredients

Grain Bill (3.9 kg / 8.6 lb total)

• 2.535 kg (5.59 lb) Golden Promise Pale Ale Malt — 65%
• 975 g (2.15 lb) Flaked Barley — 25%
• 390 g (0.86 lb) Roasted Barley — 10%

Hops — East Kent Goldings (100 g / 3.5 oz total)

• 50 g (1.76 oz) @ 60 min
• 50 g (1.76 oz) @ 10 min

Yeast

• 2 packs Lallemand LalBrew Windsor Ale Yeast

Water Profile (Inspired by Wicklow Mountain Water)

• Ca 18 ppm
• Mg 5 ppm
• Na 16 ppm
• Cl 32 ppm
• SO₄ 22 ppm
• HCO₃ 57 ppm
• SO₄/Cl ratio: 0.7
• Mash pH: 5.37
• Sparge pH: 5.5

Mash Additions

• 0.3 g Gypsum
• 3 ml Lactic Acid (80%)

Sparge Additions

• 0.31 g Gypsum
• 1.27 ml Lactic Acid (80%)

Mash Schedule

• 65 °C (149 °F) — 60 min
• 77 °C (171 °F) — 10 min mash out

Mash water: 15.98 L (4.2 gal)
Sparge water: 16.36 L (4.3 gal) @ 80 °C (176 °F)

Fermentation Schedule

• Primary fermentation: 20 °C (68 °F) for 14 days
• Carbonation: 1.5 vols CO₂ (traditional stout level)
• Brewfather_Batch58_20260310

Step-by-Step Brewing Method

1. Mash In
Mash 3.9 kg (8.6 lb) of grain in 15.98 L (4.2 gal) water at 65 °C (149 °F). Hold for 60 minutes to produce a dry, fermentable wort.

2. Mash Out & Sparge
Raise to 77 °C (171 °F) for 10 minutes. Sparge with 16.36 L (4.3 gal) at 80 °C (176 °F) to collect roughly 28–29 L (7.5 gal) pre-boil wort.

3. Boil – 60 Minutes
Add East Kent Goldings hops:

• 50 g at 60 minutes
• 50 g at 10 minutes

Boil vigorously for 60 minutes to develop colour and bitterness.

4. Chill & Transfer
Chill wort to 20 °C (68 °F) and transfer to fermenter.

5. Fermentation
Pitch two packs of LalBrew Windsor yeast and ferment at 20 °C (68 °F) for approximately 14 days.

6. Packaging
Bottle or keg and carbonate to 1.5 volumes CO₂. For a true Guinness-style pour, serve on nitrogen using a stout faucet.

Brew Notes

• Brew Date: 27 Feb 2026
• Fermentation Start: 27 Feb 2026
• Bottled: 13 Mar 2026
• Pre-Boil Gravity: 1.033
• OG: 1.047
• FG: 1.004
• Boiled on 3000W
• Added + 10ml glucoamylase on day 5 of ferm & 2 packs US05 to fix stuck fermentation
• Second ferm kicked off too fast after gluco. Transferred to keg and fridge at 1.004 to attempt to stop ferm and save some body - DONT DO WHAT I DID! Get mash temps correct!
• Brewfather link

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