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MH Guinness Stout clone

MH Guinness Stout clone

Dry Stout • All Grain • 10.5 gal

MH brewer

I haven't brewed this yet but it should be good. Feel free to provide feedback.

October 13, 2013 at 12:30am

0.0/5.0 0 ratings

Ingredients (All Grain10.5 gal)

  • 14 lbs Maris Otter Pale Ale Malt; Thomas Fawcett

    Maris Otter Pale Ale Malt; Thomas Fawcett

    A principal ingredient of cask ales using heritage barleys.

  • 2 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 2 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 2 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • .5 oz Galena - 13.0 AA% pellets; boiled 60 min


    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • .75 oz Nugget - 13.0 AA% pellets; boiled 60 min


    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • .75 oz Target - 10.0 AA% pellets; boiled 60 min


    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal


Mash @ 152 Deg. F add 4.5 gal of water after boil OG target before water addition is 1.072 FG 1.008 It is rumored that Guinness uses this same technique. Add soured beer (3%)- let 42 oz. of mash runnings sit in open air for 4 days, remove scum from top, pasturize and add to fermenter. Dispense 25% CO2 75% Nitrogen @ 42 Deg. F. / 38 PSI

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

Range for this Style
Original Gravity: 1.044 1.036 - 1.050
Terminal Gravity: 1.009 1.007 - 1.011
Color: 37.2 SRM 25 - 40
Alcohol: 4.6% ABV 4% - 5%
Bitterness: 50.3 IBU 30 - 45


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