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 mins
Active Time10 days d
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.