Guinness Clone pours black with a two finger tan head that lingers and leaves lacing all the way down the glass. Nose of roasted grain. Taste follows nose with roasted malt and a dash of chocolate. Creamy, full body and low carbonation.
5 Gallons, extract
6 lbs. LME (malt extract syrup)
1 lb. Roast Barley, milled for steeping
½ lb. Wheat Malt, milled for steeping
1 oz. Kent Golding hop pellets, AA=5.5%. for bittering (boil 60 minutes)
1 oz. Kent Golding hops pellets, for aroma (boil 10 minutes)
Irish Ale Yeast (WLP004)
Bring two gallons of water to 160°F, turn off the heat and steep the milled grains for 15 minutes or more. Remove the grains and discard. Bring the grain tea to a boil, turn off the heat, and stir in the malt extract syrup until completely dissolved. Return to a boil and add the bittering hops. Boil for 60 minutes, then stir in the aroma hops and turn off the heat. Cool to 70°F, top up to 5 gallons with more cool water, and pitch the yeast. Ferment at 70 to 72°F for up to two weeks before bottling. Prime with ¾ cup corn sugar.
O.G. = approx. 1.052
F.G. = approx. 1.014
ABV = approx. 5.0%