Few beers are as iconic as Guinness. Known for its rich, creamy texture and deep roasted flavor, this Irish stout has captivated beer lovers worldwide for over two centuries. Brewing a Guinness clone at home lets us capture that unique taste while customizing it to our preferences.
Creating a homemade version of this classic stout is easier than you might think. By using a blend of roasted malts and a careful fermentation process, we can mimic the smooth bitterness and velvety mouthfeel that define Guinness. Whether you’re a seasoned homebrewer or just starting out, this recipe brings the spirit of Ireland right into our own glass.
Ingredients
To craft an authentic Guinness Beer Recipe Clone, we need a precise combination of specialty malts, hops, yeast, and water. Each ingredient plays a vital role in recreating that unmistakable smooth bitterness and velvety texture that defines this iconic Irish stout.
Malt Extracts and Grains
The backbone of our stout lies in carefully chosen malt extracts and roasted grains. These provide the deep color, body, and complex malt profile essential for the signature Guinness flavor.
- Pale Malt Extract – 6.6 lbs (3 kg) liquid malt extract or equivalent dry malt extract
- Roasted Barley – 1.0 lb (0.45 kg), unmalted; imparts the classic coffee and chocolate notes
- Chocolate Malt – 0.5 lb (0.23 kg); adds subtle cocoa depth
- Caramel/Crystal Malt (40L) – 0.25 lb (0.11 kg); balances sweetness and enhances mouthfeel
| Malt Type | Quantity | Purpose |
|---|---|---|
| Pale Malt Extract | 6.6 lbs (3 kg) | Base malt sweetness & body |
| Roasted Barley | 1.0 lb (0.45 kg) | Roasted flavors & dark color |
| Chocolate Malt | 0.5 lb (0.23 kg) | Chocolate undertones |
| Caramel/Crystal Malt (40L) | 0.25 lb (0.11 kg) | Adds sweetness & richness |
Hops
Guinness maintains a well-balanced bitterness that complements the roasted malt flavors without overpowering them. We select hops with moderate bitterness and mild aroma.
- East Kent Goldings – 1.0 oz (28 g), 60 minutes for bitterness
- Fuggles – 0.5 oz (14 g), 15 minutes for subtle aroma complexity
| Hop Variety | Amount | Addition Time | Role |
|---|---|---|---|
| East Kent Goldings | 1.0 oz (28 g) | 60 minutes | Primary bitterness |
| Fuggles | 0.5 oz (14 g) | 15 minutes | Earthy aroma accents |
Yeast
The yeast strain is critical to achieving that smooth finish and moderate alcohol content.
- Irish Ale Yeast (Wyeast 1084 or White Labs WLP004)
We recommend a traditional Irish ale yeast known for clean fermentation, subtle fruity esters, and mild dryness.
Additional Flavorings and Additives
To replicate Guinness’s distinctive creamy head and mouthfeel, we add specific adjuncts carefully.
- Irish Moss – 1 tsp; for beer clarification
- Lactose Sugar – Optional 0.5 lb (227 g) to add slight sweetness and body
- Nitrogen or Carbon Dioxide – Use nitrogen gas or a nitrogen mix for carbonation to mimic the famous creamy texture
Water
The water profile dramatically influences taste. We recommend a balanced mineral content similar to Dublin water.
| Mineral | Target Range (ppm) |
|---|---|
| Calcium (Ca) | 50-100 |
| Magnesium (Mg) | 5-15 |
| Sulfates (SO4) | 10-40 |
| Chlorides (Cl) | 40-70 |
Soft water with moderate chloride and low sulfate levels enhances malt sweetness and smoothness essential for this stout.
Equipment Needed
To brew a Guinness Beer Recipe Clone with authentic flavor and texture, having the right equipment is essential. We’ll outline the necessary tools to master each step from boiling to bottling.
Brewing Kettle
A Brewing Kettle is where we combine our specialty malts, hops, and water to create the wort — the foundation of this iconic stout.
- Choose a kettle with at least a 5-gallon capacity to accommodate full batch brewing and prevent boil-overs.
- Look for stainless steel construction for durability and ease of cleaning.
- A kettle equipped with a false bottom or a spigot helps with wort transfer and separation of spent grains.
- Use a fine mesh grain bag if steeping the roasted barley and specialty malts directly inside the kettle.
Fermenter
The fermenter is where wort turns into beer through yeast activity, so a clean airtight container is critical.
- We recommend a 6.5-gallon food-grade plastic or glass fermenter to allow enough headspace for fermentation foam.
- Ensure the fermenter has a tight-sealing lid for proper anaerobic conditions.
- Marked volume measurements help us track beer levels during transfer and bottling.
- Both bucket-style fermenters with spigots or carboys work well for this stout clone.
Airlock and Bottles
Maintaining the right environment during fermentation and preserving carbonation while bottling requires the correct accessories.
- Use a standard 3-piece or S-shaped airlock to allow CO₂ to escape while keeping oxygen out.
- For bottling, choose clean glass bottles rated for pressure—typically 12 oz or 22 oz longnecks.
- Invest in a bottle capper and caps or swing-top bottles for sealing.
- Sanitizing all equipment contact points is imperative for flavor integrity.
Hydrometer and Thermometer
Measuring specific gravity and temperature guides us through the brewing and fermentation process, ensuring the closest replica of Guinness’ signature smoothness.
| Equipment | Purpose | Target Range / Notes |
|---|---|---|
| Hydrometer | Measures wort and beer specific gravity | Initial gravity ~1.050-1.060; final ~1.010-1.015 |
| Thermometer | Monitors kettle boiling and fermentation temp | Boil ~212°F (100°C); fermentation 65-70°F (18-21°C) |
- Use a floating or digital hydrometer for accuracy when tracking fermentation progress.
- A dial or probe thermometer helps maintain proper boiling and fermentation temperatures critical to flavor development.
With this equipment, our journey to recreate the classic Guinness Stout at home starts on solid ground.
Preparing the Ingredients
To brew a truly authentic Guinness Beer Recipe Clone, we must carefully prepare each ingredient with precision. Proper measurement and preparation lay the foundation for capturing that iconic rich and velvety stout flavor.
Measuring and Mixing Grains and Malt Extracts
Accurate measurement of our specialty grains and malt extracts is crucial. We recommend weighing each grain to the nearest gram to ensure consistency in flavor and color.
- Pale Malt Extract: 7 lbs (provides the beer’s base maltiness)
- Roasted Barley: 1.5 lbs (gives the stout its signature deep roasted flavor)
- Chocolate Malt: 0.5 lbs (adds complexity and smooth bitterness)
- Caramel/Crystal Malt: 0.5 lbs (contributes subtle sweetness and rich amber hues)
We start by thoroughly mixing the crushed grains in a large container. This blend will be steeped to extract maximum flavor. Malt extracts are reserved to add during the boil phase.
| Ingredient | Weight | Function |
|---|---|---|
| Pale Malt Extract | 7 lbs | Base malt, foundation of flavor |
| Roasted Barley | 1.5 lbs | Roasted depth and bitterness |
| Chocolate Malt | 0.5 lbs | Complexity and aroma |
| Caramel/Crystal Malt | 0.5 lbs | Sweetness and color |
“Ensuring these ingredients are measured and mixed precisely prepares us to replicate Guinness’ smooth richness.”
Preparing the Water
Water quality often makes or breaks a stout. To mirror the distinct taste profile of Guinness, we need to mimic the balanced mineral content of Dublin water.
- Use soft to moderately hard water low in calcium carbonate.
- Adjust the water to a pH between 5.2 and 5.5 for optimal mash enzyme activity.
- If necessary, add brewing salts like calcium sulfate and calcium chloride selectively to enhance bitterness and mouthfeel.
We recommend starting with distilled or reverse osmosis water and carefully adding minerals to replicate:
| Mineral | Target Concentration (ppm) |
|---|---|
| Calcium (Ca²⁺) | 50 – 70 |
| Magnesium (Mg²⁺) | 10 – 20 |
| Sodium (Na⁺) | 10 – 30 |
| Sulfate (SO₄²⁻) | 70 – 90 |
| Chloride (Cl⁻) | 50 – 70 |
Tip: Use brewing water calculators to precisely adjust mineral levels ensuring our water perfectly supports the stout’s flavor layers.
By meticulously preparing our grains, malt extracts, and water, we lay the groundwork to recreate the authentic Guinness Beer Recipe Clone with each brew.
Brewing Process
Brewing our Guinness Beer Recipe Clone demands precise attention at every stage. Each step shapes the stout’s distinctive smooth bitterness and velvety mouthfeel we aim to replicate.
Mashing (If Using Grains)
When using specialty grains, mashing unlocks the fermentable sugars essential for that iconic stout flavor. Here is our step-by-step process:
- Crush the grains—combine roasted barley, chocolate malt, caramel/crystal malt, and pale malt in the correct proportions.
- Heat approximately 3.5 gallons (13.2 liters) of water to 152°F (67°C).
- Add crushed grains to the water in the mash tun.
- Maintain temperature steady between 148°F and 156°F (64°C – 69°C) for 60 minutes to activate enzymes breaking down starches into maltose.
- Stir occasionally for uniform heat.
- After mashing, sparge with hot water (around 170°F or 77°C) to rinse sugars from the grains. Collect enough wort to reach your boil volume.
| Mash Parameters | Target Range |
|---|---|
| Temperature | 148°F – 156°F (64°C – 69°C) |
| Duration | 60 minutes |
| Sparge Temperature | ~170°F (77°C) |
Boiling the Wort
Boiling the wort sterilizes the liquid and halts enzymatic activity. This step also extracts hop bitterness and concentrates flavors.
- Transfer wort to the kettle and bring to a vigorous boil.
- Boil for a total of 60 minutes while monitoring closely to prevent boil over.
- During this time, we will add hops and other flavorings at timed intervals to build the signature aroma and bitterness of Guinness.
Adding Hops and Flavorings
The hop schedule creates the delicate balance between bitterness and smoothness that defines our Guinness Beer Recipe Clone. We add:
- East Kent Goldings hops at the start of the boil (60 minutes) to impart gentle bitterness.
- Fuggles hops in the last 15 minutes for earthy aroma notes.
- Irish Moss at 15 minutes left to improve clarity.
- Lactose sugar in the final 5 minutes to enhance sweetness and body without fermenting, boosting the stout’s creamy texture.
| Ingredient | Addition Time | Purpose |
|---|---|---|
| East Kent Goldings | 60 minutes | Bitterness |
| Irish Moss | 15 minutes | Clarification |
| Fuggles | 15 minutes | Aroma |
| Lactose sugar | 5 minutes | Sweetness and mouthfeel |
By carefully controlling these timings and ingredient quantities, we build the complex flavor profile that mirrors the richness and depth Guinness is celebrated for.
Fermentation
Fermentation is the critical stage that transforms our wort into the iconic Guinness Beer Clone by converting sugars into alcohol and developing the stout’s complex flavor. Precise control of temperature and timing during this process ensures the signature smoothness and depth.
Cooling the Wort
After boiling, we must rapidly cool the wort to the optimal yeast pitching temperature to prevent contamination and unwanted off-flavors. We aim for a temperature around 65-70°F (18-21°C), ideal for the traditional Irish ale yeast used in Guinness.
Steps to cool the wort efficiently:
- Transfer boiling wort to a sanitized fermenter.
- Use a wort chiller, preferably an immersion or counterflow type, to cool quickly.
- If a chiller is unavailable, place the fermenter in an ice water bath and stir gently.
- Monitor temperature with a sanitized thermometer until it reaches pitching range.
Cooling rapidly reduces the risk of bacterial contamination and ensures yeast vitality.
Adding Yeast
Using a traditional Irish ale yeast strain is essential to replicate Guinness’s velvety mouthfeel and subtle fruity esters. We recommend a yeast like Wyeast 1084 Irish Ale or White Labs WLP004 Irish Ale.
Steps for yeast addition:
- Rehydrate dry yeast or prepare a yeast starter to boost cell count.
- Gently pour or pitch the yeast into the cooled wort.
- Seal the fermenter and attach an airlock, filled with sanitizer or water, to allow CO2 release and prevent air exposure.
- Swirl the fermenter gently to distribute yeast evenly.
Primary Fermentation Timeline
Primary fermentation typically lasts 7 to 10 days depending on temperature stability and yeast health.
| Day | Activity | Notes |
|---|---|---|
| 1-2 | Active fermentation phase | Vigorous bubbling, krausen forms |
| 3-7 | Slowing fermentation | Airlock bubbles decrease, yeast consumes remaining sugars |
| 8-10 | Stabilization and flavor development | Specific gravity stabilizes, yeast flocculates |
To ensure the best clone of Guinness:
- Maintain temperature between 65-70°F (18-21°C) throughout.
- Use a hydrometer to measure specific gravity at day 7 and day 10.
- When gravity remains constant over 2-3 days, fermentation is complete.
Bottling and Carbonation
After fermentation, the final step to replicate the authentic Guinness Beer Recipe Clone is bottling and carbonation. This phase ensures our stout develops its trademark smooth mouthfeel and creamy head.
Preparing Bottles
We begin by thoroughly cleaning and sanitizing all bottles to prevent contamination and off-flavors. Use bottle brushes and a no-rinse sanitizer solution for efficiency. Opt for amber glass bottles to protect the beer from light exposure which can cause skunking.
- Inspect each bottle for cracks or chips to avoid breakage during carbonation.
- Prepare standard 12-ounce bottles or larger sizes depending on your preferences.
- Sterilize bottle caps using the same sanitizing method.
Adding Priming Sugar
Priming sugar is critical for natural carbonation in our Guinness Beer Clone. It feeds residual yeast to produce CO2 inside sealed bottles, creating that velvety head Guinness is famous for.
We typically use corn sugar (dextrose) because it dissolves easily and ferments cleanly, ensuring no off-flavors.
| Priming Sugar Amount | Approximate CO2 Volume | Notes |
|---|---|---|
| 3.5 oz (100 g) | 2.2 – 2.5 vols | Typical for stouts, smooth carbonation |
| 4.0 oz (114 g) | 2.7 – 3.0 vols | Slightly more carbonation, use for larger bottles |
Instructions:
- Boil the priming sugar in 2 cups of water for 5 minutes to sanitize.
- Cool the sugar solution to room temperature.
- Gently pour the priming solution into the bottling bucket before transferring beer.
Bottling the Beer
Bottling requires controlled precision to maintain the integrity of our stout’s signature flavors.
- Using a siphon with a bottling wand, carefully transfer beer from the fermenter into sanitized bottles, leaving sediment behind.
- Fill bottles to approximately ½ inch below the neck to allow room for carbonation.
- Seal bottles immediately using a capper to ensure airtight closure.
- Store bottles upright at 68-72°F (20-22°C) for 2 weeks to carbonate fully.
- After carbonation, chill bottles for at least 24 hours before serving to enhance flavor and appearance.
By following these bottling and carbonation steps diligently, we guarantee our Guinness Beer Recipe Clone will have the expected creamy texture and balanced carbonation that defines this iconic Irish stout.
Aging and Storage
Proper aging and storage are critical to achieving the true character of our Guinness Beer Recipe Clone. These steps allow the stout’s complex flavors to mature fully and the texture to develop that iconic smoothness.
Ideal Storage Conditions
To preserve and enhance the quality of our Guinness clone, we must pay close attention to temperature, light exposure, and humidity during storage.
- Temperature: Store beer at a steady 50-55°F (10-13°C). Cooler temperatures slow down the aging process but prevent spoilage. Avoid fluctuations that stress the yeast and alter flavor.
- Light: Keep bottles away from direct light, especially sunlight and fluorescent bulbs, to prevent skunky off-flavors caused by UV exposure.
- Humidity: Maintain a relative humidity of around 60-70% to keep corks or caps moist, ensuring tight seals.
- Position: Store bottles upright to minimize oxidation by limiting surface area contact with air.
| Storage Factor | Recommended Range | Purpose |
|---|---|---|
| Temperature | 50-55°F (10-13°C) | Steady aging, prevent spoilage |
| Light Exposure | Dark, no direct sunlight | Avoid skunkness and off-flavors |
| Humidity | 60-70% | Maintain seal integrity |
| Bottle Position | Upright | Minimize oxidation |
Recommended Aging Time
Aging enhances the rich roasted malt flavors and smooth mouthfeel characteristic of Guinness. We recommend:
- Primary aging: 2 to 4 weeks at fermentation temperature to allow yeast sedimentation and flavor development.
- Secondary aging: 4 to 8 weeks at storage temperature to let the stout mellow, deepening complexity.
- Maximum: Avoid excessive aging over 6 months. Stout generally retains quality but prolonged storage may diminish fresh hop aroma and bright notes.
| Aging Stage | Duration | Purpose |
|---|---|---|
| Primary | 2–4 weeks | Yeast settling, initial flavor profile |
| Secondary | 4–8 weeks | Flavor maturation, smooth mouthfeel |
| Maximum | Up to 6 months | Balanced complexity; avoid flavor loss |
Serving Suggestions
To fully enjoy our Guinness Beer Recipe Clone, serving it at its best is essential. Carefully chosen glassware and the correct temperature are key to experiencing its signature smooth bitterness and velvety mouthfeel.
Glassware Recommendations
The right glass enhances the aroma, flavor, and appearance of our Guinness Beer Clone. We recommend the following:
- Tulip Pint Glass: This classic choice features a slight outward curve at the rim, promoting head retention and delivering the creamy nitrogen-like foam that defines Guinness.
- Nonic Pint Glass: Its bulged lip provides a comfortable grip and affects the pour, helping develop a thick, lasting head.
- Stout Snifter: For tastings or special occasions, the snifter concentrates aromas, allowing us to savor roasted malt and hop nuances.
Tips for Pouring:
- Pour slowly at a 45-degree angle until halfway full.
- Allow the beer to settle for 1-2 minutes.
- Top up gently to form a dense, creamy head.
Serving Temperature
Serving temperature greatly influences the Guinness Beer Recipe Clone’s character. The ideal range is:
| Temperature (°F) | Temperature (°C) | Effect on Flavor and Mouthfeel |
|---|---|---|
| 42 – 48 | 6 – 9 | Emphasizes smooth, creamy texture and tames bitterness |
| 50 – 55 | 10 – 13 | Highlights roasted malt flavors and fuller body |
Serving it too cold can mute the complex flavors we worked hard to develop, while warmer temperatures may overpower the beer’s balance.
Pro Tip: We recommend chilling the beer to about 45°F (7°C) before pouring. This temperature maintains the stout’s iconic smoothness while allowing the roasted notes and subtle sweetness to shine through.
By serving our Guinness Beer Recipe Clone in the recommended glassware at the optimum temperature, we maximize the drinking experience, honoring the tradition and depth of this legendary Irish stout.
Conclusion
Brewing a Guinness Beer Recipe Clone lets us celebrate one of the world’s most beloved stouts right from our own homes. With attention to detail and patience throughout the process, we can capture that iconic smoothness and rich flavor.
This journey not only deepens our appreciation for craft brewing but also empowers us to tailor the stout to our personal tastes. Whether we’re seasoned brewers or just starting out, the satisfaction of pouring a creamy, perfectly balanced Guinness clone is truly rewarding.
Frequently Asked Questions
What ingredients are needed to brew a Guinness clone at home?
To brew a Guinness clone, use pale malt extract, roasted barley, chocolate malt, caramel/crystal malt, East Kent Goldings and Fuggles hops, traditional Irish ale yeast, Irish Moss, lactose sugar, and quality water with balanced minerals like Dublin water.
What brewing equipment is essential for making a Guinness clone?
You’ll need a 5-gallon brewing kettle, airtight fermenter, airlock, bottles for carbonation, a hydrometer to measure gravity, and a thermometer to monitor temperature throughout the process.
How important is water quality in brewing a Guinness clone?
Water quality is crucial. It should have a balanced mineral content similar to Dublin water—soft to moderately hard with key minerals—to replicate Guinness’ distinct smooth bitterness and flavor.
What temperature should fermentation be maintained at for a Guinness clone?
Fermentation should be kept between 65-70°F (18-21°C) to optimize yeast activity and flavor development when using traditional Irish ale yeast strains.
How long does the fermentation process take to brew a Guinness clone?
Primary fermentation typically lasts 7 to 10 days, after which monitoring specific gravity confirms completion before bottling and carbonation.
What is the best way to carbonate homemade Guinness beer?
Use priming sugar like corn sugar during bottling to naturally carbonate. Ensure bottles are sanitized, and seal them carefully to allow proper carbonation and creamy head formation.
How long should a Guinness clone beer be aged before drinking?
Primary aging takes 2 to 4 weeks, and secondary aging lasts 4 to 8 weeks. Avoid aging beyond 6 months to preserve fresh hop aroma and flavor.
What are the optimal storage conditions for aging a Guinness clone?
Store beer at 50-55°F (10-13°C) in a dark place with 60-70% humidity to maintain quality and enhance flavor complexity during aging.
What glassware and serving temperature best enhance the flavor of Guinness clone?
Serve in a tulip pint, nonic pint, or stout snifter glass at 42-55°F (6-13°C) to emphasize smoothness and roasted malt flavors while encouraging a creamy head.
Can beginners successfully brew a Guinness clone at home?
Yes, beginners can brew a Guinness clone by following precise ingredient measurements, using the right equipment, and carefully controlling fermentation and carbonation steps.