Pub Draught Guinness Clone
Source: Devin Reuther
Recipe added: 02/20/99
I know the Original gravity might sound low, but Draught Guinness starts out at that gravity. Contrary to many peoples beliefs, Guinness is NOT a heavy beer!! The reason I use the Sauer Malt is because I sometime forget to make a sour mash and its easier to add the Sauer malt to get that Guinness Tang! I don't use priming sugar and I don't recommend it for this particular recipe for 2 reasons. 1 I force carbonate. 2 I actually gasify this recipe with a 75%/25% mix of nitrogen(75%) and CO2(25%). This part seems to scare people away because they feels its a pain in the ass to get and do. Not at all!! You can get the mixture from the same place you get your bottled CO2. The cost is just as cheap. I also use a carbonating stone to gasify the mixture. These stones as far as I'm concerned are the Holy Grails of the Homebrewing Industry!! They work unbelievably and you can literally be drinking your beer in hours. Its better if the beer in allowed to condition for several days, but it is possible to drink after several hours since its dissolves the gas into the beer very quickly. I usually gasify the beer at a pressure around 30 -35 psi. I originally dispensed the beer throught the typical plastic picnic faucet that I modified a little. I took the top off and inserted a plastic piece with several small holes in it down into the hole the plunger sits over. When I lightly squeezed the handle, it would force the N/CO2 mixture out of solution and make that trademark thick creamy head. I since graduated up to a tap tower and a Guinness faucet. If you love Guinness Stout, I think you'll find this recipe outstanding. I've compared the two a the same time, and this recipe is unbelievably close!!! Give it a try. Let me know what you think or if you have any questions.
Recipe type: All Grain
Batch Size: 10 Gallons
Starting Gravity: 1.039
Finishing Gravity: 1.010
Time in Boil: 60
Primary Fermentation: 5 - 7 Days
Secondary Fermentation: 7 Days
- 10.75lbs British 2-Row Pale Malt
- 1.75lbs British Roasted Barley
- 4lbs Flaked Barley
- .25lbs Sauer(Acid)Malt
- 5 oz Kent Goldings
- Wyeast 1084 Irish Ale Yeast
Mash grains for 1 hour @ 155 degs. Sparge with 170-175 deg water for 1 hour. Boil 2oz of the Kent Goldings for 60 minutes and 3 oz for 30 minutes. After secondary fermentation is complete, I cold filter the beer to clear it before I gasify it with a 75%N/25%CO2 mix. To cold filter it, I transfer it from the secondary to 2 5 Gallon corny kegs and put it in my frig unit and drop the temp down to about 30 deg. The alcohol will prevent it from freezing and the cold temp makes the yeasts and suspended proteins drop to the bottom like lead.
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