Irish Stout (Guinness clone)

If you love the balanced smoothness of Guinness' rich bitterness balanced with malty sweetness in a medium-bodies refreshing and satisfying Irish Stout, then you'll love this Muntons version made with the finest roasted British malts.
Prep Time40 minutes
Active Time10 days
Course: Drinks
Keyword: Guinness, Irish Stout, Stout
Cost: 35


  • 1 30 litre fermenter
  • 1 Large mixing spoon
  • 1 5 litre jug
  • 1 Cup


  • 1.8 kg Muntons Connoisseurs Export Stout
  • 1 kg Brick Road Dark Dry Malt Extract
  • 1 pkt S04 Yeast Optional


  • Clean and sanitise fermenter, spoon, cup and jug.
  • Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
  • Soften the malt can in hot water for about 5 minutes.
  • Pour 2 litres of boiling water into your 5L jug. Open the can and pour the contents into the jug.
  • Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L for approx. 5.3% ABV. Add the Dark DME and stir in. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 9 - 22 degrees celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
  • Seal the fermenter lid and insert airlock. Ideally ferment at 18-22 degrees Celcius for 10 - 14 days.
  • After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.

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