I absolutely love the classic taste of Guinness stout, and replicating this beer was a lot of fun, and it took a bit of practice. For those who love a classic, dry Irish stout, this is a recipe for you.
Guinness Clone Recipe
Est. ABV: 4.5%
Est. SRM: 40
Est. Efficiency: 75%
Batch Size: 20L (5.28 US Gal)
3 kg (6.6 lbs – 63%) Maris Otter Pale Malt
1.13 kg (2.5 lbs – 24%) Flaked Barley
600 g (1.4 lbs – 13 %) Roasted Barley
70 g (1.63 oz) East Kent Goldings @ 5 AAs – 60 mins for 40 IBUs
Irish Ale WLP004
Cold steep the roasted barley separately from the mash to avoid tannins from being extracted from the grain. This will leave your beer nice and smooth.
For cold steeping we use five times as much water by weight as the grain, 2.5 L (5.3 US Pints) cold water for 500 g (1.1 lbs) of grain. The water is just room temperature water, water out the cold water tap if using tap water—cold steeping does not mean using chilled water! We still add the grain slowly to the measured amount of water, stirring really well to ensure every grain is wet. The water–grain mix is left to stand several hours—at least 6 hours or overnight.
If doing this in warm weather you can cover the container holding the grain–water mix and placing it in the fridge if you are worried about bacteria growing in the mix. To make up for the inefficiency of a cold steep you can increase the amount of grain specified by a recipe by 10–15%
REGARDING THE TWANG – It will be there without adding sour beer – I strongly recommend that you DON’T add the sour, unless you are really in the mood for a mad scientist brew. First off, you will get a bit of a sour twang just from that grain bill. Secondly, the twang is an export/regional thing, and not pronounced in a proper pint. If you are in love with it, you can do the acid malt thing, but keep your pH in mind, it’ll get pretty low and could dip under 5.
Also note that you’ll REALLLLLY want a stout faucet for serving, and ideally have nitrogen instead of CO2. For me, a higher than usual ratio is preferred on the nitrogen gas – more like 85:15 vs the usual 70:30 or 75:25, as I really don’t want CO2 contributing any sharpness over time. I’m actually considering moving to 100% nitrogen in the future, and using a separate CO2 tank to get the carb levels right. I find unless I want to keep shutting the gas off in between uses, over time the keg gets a little sharp with CO2.