We’ve all savored the rich, velvety depths of Guinness, that iconic Irish stout born in 1759 and beloved worldwide for its smooth bitterness and creamy head. As home brewers ourselves, we know the thrill of recreating pub favorites right in your kitchen, capturing that authentic flavor without leaving home.
This Guinness clone recipe brings our expertise to your brew day, blending simple ingredients to mimic the original’s magic. Let’s dive in and craft a pint that’s sure to impress your friends.
Ingredients
We carefully select these essential ingredients for our Guinness clone recipe, ensuring they capture the rich, velvety texture and deep roasted flavors that make this Irish stout iconic. By ordering them as we use them in the brewing process—from mashing and boiling to fermentation—we create a home brew that rivals the original.
To achieve an authentic taste, we focus on high-quality components that deliver the signature coffee-like notes, creamy body, and balanced bitterness. Below is a detailed list of ingredients for a 5-gallon batch, with precise measurements and prep specifics for accuracy.
- Grains (for mashing): These provide the malty foundation and dark color, evoking the roasted aroma that defines a stout like Guinness.
- 9 pounds of pale malt: Crushed to release starches, which we mash to extract fermentable sugars for the beer’s base.
- 1 pound of roasted barley: Lightly crushed for maximum flavor extraction; it imparts the intense, smoky and chocolatey undertones that mimic Guinness’s depth.
- 1 pound of flaked barley: Added whole to enhance mouthfeel, contributing a smooth, creamy texture we love in stouts.
- Hops (for boiling): Used to add subtle bitterness and aroma, balancing the sweetness from the grains.
- 1 ounce of Fuggles hops: Pellets or whole, added during the boil to introduce earthy, herbal notes without overpowering the malt.
- Yeast (for fermentation): The catalyst that transforms the wort into beer, producing the lively carbonation and flavors.
- 1 packet of Irish Ale yeast: Rehydrated before pitching to ensure vigorous fermentation, yielding the fruity esters that complement Guinness’s profile.
- Water: Approximately 5 gallons of filtered or spring water; we treat it to remove chlorine, as it forms the backbone and affects the clean, crisp finish of the brew.
For reference, here’s a quick overview of key nutritional data per 12-ounce serving of our finished Guinness clone, based on standard home brewing estimates:
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 125 | 6% |
| Carbohydrates | 10g | 4% |
| Protein | 1g | 2% |
| Fat | 0g | 0% |
| Alcohol by Volume (ABV) | 4.2% | N/A |
*Percent Daily Values are based on a 2,000-calorie diet. These values are approximate and can vary based on fermentation and ingredients.
Equipment Needed
To brew our Guinness clone recipe successfully, we gather the essential equipment that ensures a smooth, efficient process from mashing to bottling. Building on the ingredients we’ve outlined, these tools help us achieve that authentic, velvety stout flavor while maintaining hygiene and precision in our home brewing setup.
Basic Brewing Essentials
We start with the core items for a 5-gallon batch, which form the foundation of any beer brewing endeavor. Here’s a detailed list of what you’ll need:
- Brewing Kettle: A large stainless steel pot, ideally 5 to 7 gallons in capacity, to boil the wort. We recommend one with a built-in thermometer for accurate temperature control, preventing scorching and ensuring even heat distribution during the boil.
- Fermenter: A 6.5-gallon food-grade plastic or glass carboy with an airlock. This vessel allows yeast to work its magic, fermenting the sugars into that signature roasty Guinness-like depth. In our experience, opting for one with a wide mouth simplifies cleaning and transferring.
- Hydrometer: Essential for measuring specific gravity to track fermentation progress. We use this tool to confirm when our brew reaches the ideal alcohol content, typically aiming for 4-6% ABV as in traditional Guinness.
- Thermometer: A digital probe thermometer for monitoring mash and boil temperatures. Accurate to within 1°F, it helps us hit the precise 150-155°F range during mashing to extract maximum flavors from grains like pale malt and roasted barley.
Sanitation and Transfer Tools
Maintaining sterility is crucial to avoid off-flavors, so we emphasize tools that keep everything clean and facilitate safe transfers:
- Sanitizer Solution: A no-rinse sanitizer, such as Star San, in a spray bottle. We apply this to all equipment before use to eliminate contaminants, ensuring our final stout tastes as rich and unspoiled as the original.
- Siphon or Auto-Siphon: A 5-foot length of food-grade tubing with a racking cane. This makes transferring wort or beer effortless, minimizing exposure to air and preserving the beer’s velvety texture during bottling.
- Stirring Spoon or Paddle: A long, heat-resistant spoon for mixing grains and hops. We find a stainless steel version ideal for vigorous stirring without introducing metals that could alter the brew’s flavor profile.
Additional Accessories
For a polished home brewing experience, these extras enhance efficiency and results:
- Funnel and Strainer: A wide-mouthed funnel paired with a fine mesh strainer to filter out solids during transfers. This setup helps us achieve a clear, professional finish in our Guinness clone.
- Bottling Bucket: A 5-gallon bucket with a spigot for easy filling of bottles. We always pair it with priming sugar to carbonate the beer naturally, mimicking the creamy head of authentic Guinness.
If you’re tracking equipment costs or comparing options, here’s a quick breakdown in a markdown table for a basic starter kit:
| Equipment Item | Estimated Cost (USD) | Key Benefit |
|---|---|---|
| Brewing Kettle | $30-60 | Handles high-heat boiling |
| Fermenter with Airlock | $20-40 | Enables controlled fermentation |
| Hydrometer | $10-15 | Monitors alcohol development |
| Thermometer | $10-20 | Ensures precise temperatures |
| Siphon and Tubing | $15-25 | Facilitates clean transfers |
| Sanitizer Solution | $10-15 | Prevents contamination |
With this equipment in hand, we’re fully prepared to move forward, blending our high-quality ingredients into a brew that captures the essence of Ireland’s most famous stout.
Instructions
Now that we have gathered our high-quality ingredients and essential brewing equipment, let’s walk through the step-by-step process to brew your own authentic Guinness clone. We’ll ensure each stage delivers the rich, velvety texture and deep roasted flavors that make this stout iconic.
Prepare the Ingredients
Before we begin brewing, proper preparation of our ingredients sets the foundation for a smooth process and authentic taste. Start by measuring out the grains for a 5-gallon batch: 6 pounds of pale malt, 1 pound of roasted barley, and 0.5 pounds of flaked barley. We emphasize using fresh, high-quality grains to capture that signature roasted depth. Crush the grains coarsely using a grain mill or purchase them pre-crushed to promote efficient extraction during mashing.
Next, prepare the hops and yeast: Measure 1 ounce of Fuggles hops for bitterness, which we’ll add later in the boil. For the yeast, rehydrate 1 packet of Irish Ale yeast in warm, filtered water according to the package instructions—aim for about 95°F (35°C) to activate it effectively. Finally, gather 5 gallons of filtered or spring water, ensuring it’s free from chlorine to avoid off-flavors. This step is crucial as it directly influences the clean finish of your brew.
Brew the Wort
With ingredients prepped, we move to brewing the wort—the sweet, flavorful liquid that becomes beer. Begin by heating 3 gallons of our filtered water in a large brewing kettle to around 165°F (74°C) for mashing. Add the crushed grains to a mash tun or grain bag, stirring thoroughly to avoid clumps, and maintain this temperature for 60 minutes to convert starches into fermentable sugars, yielding a rich, malty base.
After mashing, sparge the grains with an additional 2 gallons of hot water (about 170°F or 77°C) to extract more sugars, then transfer the liquid to the kettle. Bring the wort to a rolling boil and add the Fuggles hops after 60 minutes of boiling for balanced bitterness—boil for another 15 minutes to infuse their earthy notes. Cool the wort rapidly to below 70°F (21°C) using an immersion chiller, aiming for a specific gravity of 1.040–1.050 as measured with a hydrometer. This step ensures the wort develops the deep, roasted aroma that defines a Guinness clone.
Fermentation Process
Once the wort is cooled, we transition to fermentation, where the magic happens to create that creamy, full-bodied stout. Transfer the cooled wort to a sanitized fermenter, topping up to 5 gallons with additional filtered water if needed, then pitch the rehydrated Irish Ale yeast directly into the wort.
Seal the fermenter with an airlock and store it in a cool, dark place at around 68°F (20°C) for primary fermentation, which typically lasts 7–10 days. Monitor the process daily—bubbles in the airlock indicate active fermentation—and use a hydrometer to check when the specific gravity reaches 1.010–1.015, signaling completion. We recommend tasting a sample at this stage to appreciate the evolving roasted flavors and subtle sweetness. For enhanced complexity, consider a secondary fermentation in another vessel for 7 more days to refine the beer’s smooth, velvety mouthfeel.
Bottling and Carbonation
To finish our brew, we focus on bottling and carbonation, transforming the fermented beer into a drinkable delight. First, sanitize all bottling equipment, including bottles and a siphon, then mix in priming sugar—about 4–5 ounces of corn sugar dissolved in 1 cup of boiling water—to promote natural carbonation.
Siphon the beer from the fermenter into a bottling bucket, stirring gently to incorporate the priming sugar without introducing oxygen. Fill sanitized bottles, leaving about 1 inch of headspace, and cap them securely. Store the bottles at room temperature (around 70°F or 21°C) for 1–2 weeks to allow carbonation—test a bottle after 7 days by opening it carefully. This final step delivers the creamy head and effervescent body that make your Guinness clone a crowd-pleaser. Once carbonated, chill the bottles in the refrigerator for the best flavor experience.
Conclusion
We’ve loved sharing this Guinness clone journey with you
It’s empowering to craft that authentic stout at home
Now it’s your turn to brew, enjoy, and share the fruits of your efforts
Here’s to perfecting your recipe and savoring every sip
Frequently Asked Questions
What is a Guinness clone recipe?
A Guinness clone recipe is a home brewing guide to replicate the iconic Irish stout’s rich, velvety flavor using simple ingredients. Created in 1759, Guinness is known for its deep roasted taste and global appeal. This recipe helps beginners brew a 5-gallon batch at home, capturing the authentic essence with grains, hops, and yeast for a fun, impressive result.
What ingredients are needed for a Guinness clone?
For a 5-gallon batch, you’ll need pale malt, roasted barley, flaked barley, Fuggles hops, Irish Ale yeast, and filtered water. These high-quality components create the stout’s signature deep flavors and texture. Per 12-ounce serving, expect about 125 calories, 10g carbs, 1g protein, and 4.2% ABV, ensuring a clean, authentic taste.
What equipment is required to brew a Guinness clone at home?
Essential equipment includes a brewing kettle, fermenter, hydrometer, thermometer, no-rinse sanitizer, siphon, funnel, strainer, and bottling bucket. These tools ensure hygiene and efficiency during mashing, boiling, fermenting, and bottling. A basic starter kit costs around $100-200, helping you achieve that velvety stout without complications.
How do I brew a Guinness clone step by step?
Start by measuring and crushing grains, then mash them in filtered water, sparge, boil with hops, and cool the wort. Ferment with Irish Ale yeast at 68°F, monitoring specific gravity. Once fermented, sanitize equipment, add priming sugar, bottle, and let carbonate for 1-2 weeks. The whole process takes about 2-4 weeks for a tasty result.
How long does it take to brew Guinness at home?
The entire brewing process for a Guinness clone takes 2-4 weeks. Preparation and brewing (mashing, boiling, cooling) take 4-6 hours, fermentation needs 1-2 weeks, and bottling with carbonation requires another 1-2 weeks. Patience ensures the best flavor, making it a rewarding home project.
Is homemade Guinness as good as the original?
Homemade Guinness can closely mimic the original’s rich taste with the right ingredients and techniques, though slight variations may occur due to professional-scale processes. Using high-quality components like roasted barley and Fuggles hops helps achieve an authentic, velvety stout that impresses friends and offers a personal touch.
What are some tips for successful home brewing of Guinness?
Use fresh, high-quality ingredients and maintain strict sanitation to avoid off-flavors. Monitor temperatures during mashing and fermentation, and test specific gravity regularly. Start with a 5-gallon batch as a beginner, and store bottles in a cool, dark place for proper carbonation. Experimenting builds skills for better results over time.