Guinness Extra Stout Clone Recipe

Here's an easy recipe to brew your own version of Guinness Extra Stout. It's a partial mash extract recipe especially for beginning to mid-level brewers. Despite the name and reputation as a dark heavy beer, Guinness is actually very light, smooth, and lower in calories than most beers. Don't be afraid of the dark. Enjoy.

INGREDIENTS
5 lb Dark Dry Malt Extract
3/4 lb Roasted Barley
1 lb Flaked Barley
1/4 lb Black Patent Malt
1/2 lb Pale 2-Row Malt
1 oz East Kent Goldings Hops
1 oz Target Hops
1 oz Irish Moss
1 pkg White Labs #WLP004 Irish Ale Yeast (best)
or
1 pkg Nottingham Dry Yeast (substitute)

YEAST PREPARATION
Prior to your brew session, carefully read and follow the instructions on your yeast package to prepare it for use.

STEEP GRAINS

Fill your brewpot with 4-5 gallons of H20 (2/3 full depending on your size) and add the following:

• 1 lb Flaked Barley


• 3/4 lb Roasted Barley


• 1/4 lb Black Patent Malt


• 1/2 lb Pale 2-Row Malt

Steep the grains at 150 degrees for 45 min to 1 hour. Don't let your temperature get above 170 degrees. You're making "tea" not boiling soup (yet). I often tie the grains up in a nylon knee high stocking making them easy to remove after steeping.

BOIL
Remove the grains and heat your pot up to boiling. Once you're up to temperature, adjust your heat to a nice rolling boil and let it go for about 10 minutes. This will release a lot of the oxygen and reduce your chance of a boilover later.

Add the following to your boil...

• 5 lbs Dark Dry Malt Extract


• 1 oz East Kent Goldings Hops


• 1 oz Target Hops

Boil for 60 min. After 45 minutes add 1 oz Irish Moss.

FERMENT

Remove from heat. Cover. Let your wort stand until cool to room temperature or use a wort chiller.

Transfer to fermenter, add yeast and seal tightly with an airlock. Let ferment for 2-3 weeks.


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Dogfish Head 60 Minute IPA Clone Recipe

I am a big fan of the hoppy American-style India Pale Ales. This is my take on the amazing Dogfish Head 60 Minute IPA. It's an easy recipe for even the novice homebrewer.

Steep for 50 min:
1/2 lb crystal malt
1/2 lb carapils

Bring to boil - 6 gallons H20

3 lbs amber dried malt extract

1 oz Warrior pellet hops - 1 pellet/minute for 60 min.

1/2 oz Amarillo pellet hops - 1 pellet/minute for 30 min

1/2 oz Simcoe pellet hops - 1 pellet/minute for 30 min

3 lbs amber dried malt extract - add at 15 min

1 oz Irish Moss at 15 min

Ferment - Safale US -05 dry yeast
2 weeks minimum - fermentation

Secondary Fermenter....
Dry Hop - 1/2 oz Simcoe pellet hops
Dry Hop - 1/2 oz Amarillo pellet hops

For extra flavor, I add skip the secondary fermentation and add the dry hop additions above directly into the keg. Place some glass marbles at the bottom of the keg. Then add your hop pellets to a nylon knee-high stocking (just a couple bucks for a 12 pack at the your local grocery story). Tie off the end and drop it in the keg. The marbles keep the stocking away from the end of the dip tube to avoid clogs.

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Captain Dave's Pirate Stout

Toasty roasted stout with a hint of coconut rum flavoring. This is an easy to brew beer using dried malt extract, milled adjunct grains and pellet hops.

5 gallon batch

Steep to 150 degrees in 5 gallons H2O
- 1 lbs rolled oats
- 1/2 lb crystal malt
- 1/2 lb chocolate malt
- 1/4 lb roasted barley
- 1/4 lb black patent malt

Bring to boil

5 lbs amber dried malt extract

1 oz Fuggles hops
1 oz Williamette hops
30 min boil

1 oz Irish moss
15 min boil

Ferment through, approximately 3 weeks.

Add 250 ml (approximately 1/3 of a bottle) Cruzan Coconut Rum prior to bottling/kegging.

Trophy Wife Winter Wheat

This Belgian Witbier style is amazingly smooth and much tastier than I expected.

Makes 10 gallons.

Steep to 150 degrees
- 1 lb flaked wheat
- .5 lb honey malt
- .5 lb carapils malt
- .5 lb crystal malt

Bring to boil

4 lb light dried malt extract
9 lb wheat dried malt extract

1/2 oz hallertauer hops 60 min
1/2 oz hallertauer hops 30 min
1/2 oz cascade hops 30 min

1 oz bitter orange peel 10 min
1 oz sweet orange peel 10 min
1 oz Irish moss 10 min
1 oz cascade hops 10 min


Split wort into two 5 gallon batches. Add water to each fermenter to make 5 gallons.

1st batch fermented with Safale K-97 dried yeast
2nd batch fermented with Safbrew T-58 dried yeast