PL | EN
#3 Gahnit - Guiness Draught cl...
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11.2Gravity BLG
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41IBU
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4.5 %ABV
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29.3SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/65ff99b67dad1db87232677f74130607.png)
Batch size
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39 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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49.4 liter(s)Boil size
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10 %Boil loss
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10.2Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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23.1 liter(s)Mash size
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30.8 liter(s)Total mash volume
Steps
Temp | Time |
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66 C | 60 min |
76 C | 5 min |
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StatusBrewed
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FINISHED
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GUINESS DRAUGHT CLONE
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Maris Otter Crisp | 4.6 kg 59.7% | 83 % | 6 |
Grain | Jęczmień niesłodowany | 2.2 kg 28.6% | 75 % | 2 |
Grain | Chocolate Malt (UK) | 0.9 kg 11.7% | 73 % | 1175 |
Sum | 7.7 kg |
Hops
Bitterness ratio 0.91 Very bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | East Kent Goldings | 136 g | 60 min | 5.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM13 Irlandzkie Ciemności | Ale | Slant | 350 ml | Fermentum Mobile |
Notes
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Płatki jęczmienne gotować przez 30 minut przed dodaniem do zacieru
Na podstawie https://byo.com/recipe/guinness-draught-clone/
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 for more information on this).
Wody dolać do 9.5 BLG
Ok. 350 ml gęstwy po #2Minium-Red Irish Ale
Oct 31, 2020, 4:06 PM