Guinness Clone


9 lbs. British Pale Ale
1 lb. Flaked Barley
18 oz. Roasted Barley
12 oz. Carapils
1.5 oz. Pearl Hops
1 oz. East Kent Goldings Hops
2 Bottles of Guinness
2 Pkgs. Nottinghams Yeast


Sour 2 bottles of Guinness by pouring them out in a bowl for a week or more, Freeze until ready to use. While brewing, Thaw the sour stout and heat it to 180-190 F for 20 minutes. Single stage mash 60 minutes @ 154 deg. Sparge with 170 deg. Water till 6-1/2 gallons in boil pot. Add 1.5 oz. Pearl hops and 1 oz. East Kent Goldings boil for 60 minutes. At the end of the boil add the soured stout to the wort. Cool to 75 deg. Transfer to fermenter and add yeast. Ferment until complete. Transfer to bottling bucket or corny keg. If bottling, add ¾ cup corn sugar and bottle. If going into a corny keg, force carbonate. Cold lager at 40 degrees for at least 1 month for smoother flavor.


Made this recipe myself and it was awesome. A little sweeter than regular Guinness but really tasty.