The Best Guinness Clone? Full All Grain Recipe And Guide For Homebrewers

[@alanman5328]

Fantastic, I have been waiting for this and very much look forward to brewing it. Thanks for everything you do for the community.

[@DavidHeathHomebrew]

Great, thanks Alan, Enjoy 🍻 🍻 🍻

[@stevebrown2183]

Thanks so much David. I finally got round to making this in readiness for Christmas in Qld Australia. It's difficult getting a decent Guinness down here but I've got to say this is exceptional. Every beer I make using your recipes and advice have been great. Love having a such a source of awesome beers so again many thanks. Keep up the great work

[@DavidHeathHomebrew]

Hey Steve, awesome to hear. I put a lot of work into my recipes 🍻🍻🍻

[@ravilshirodkar1901]

Hello David. Greetings from Mumbai. I brewed this recipe as close as I could days before Christman, bottled it on Dec. 31 and tried the first pint a shortwhile ago. It turned out fantastic, even if I say so myself. I made two tweaks: I used Lallemand's Voss Kveik, a dash for Magnum for bittering and Brambling Cross hops at whirlpool, for a total of 30 IBUs. I'm very happy with the end result. Thank you, again.

[@DavidHeathHomebrew]

Hi, Thank you so much for your feedback. I am so happy that you are really enjoying this one. Much work goes into the development of my recipes 🍻🍻🍻

[@franciscoexmachina]

Thank you for this recipe, David. I made this following the recipe as close as I could, including water chemistry. The only think I changed was that I used a pressure fermenter due to a process failure on my part. That fermented very quickly. I might have lost the yeast flavours, but it is as an awesome result, and I don't miss anything. I really like Guinness, so I was very, very satisfied with the end result. I have a kegland nitro set up, with "beer gas" (mix of CO2 and N2 here in AU), so the aesthetics were there to go with the flavours. Family and friends have tried, and enjoyed your beer very much.I don't intend to change a thing in your recipe ever. I invited a fellow brewer, who also likes the commercial product to taste your recipe and a glass of Guinness from a can. His words were exactly what I had in mind: "If this is your beer, it is better than Guinness".

[@DavidHeathHomebrew]

Great to hear. I knew when I was told it is very similar to guinness yet improved that this recipe was ready to share. Enjoy 🍻🍻🍻

[@002simba002]

Thanks David, I have been hoping for this recipe and now it’s here so I’m eager to try it as my next batch to brew. I really enjoy your line of tried and tested recipes and have enjoyed many of them. It is quite a task to dial in a recipe so brewing one of yours takes out a lot of the guesswork. Water profile, pH and a tried and tested recipe is my golden standard! Thanks for sharing, keep up the good work! 🙏🍻👍😀👍

[@DavidHeathHomebrew]

Great to hear. Enjoy 🍻 🍻 🍻

[@stuartdooley2624]

Coming back to comment that this recipe is 100% spot on. My brew came out a bit stronger than I wanted but other than that + a intertap stout faucet turned this beer (a welcome home present for a friend) into an amazing present

[@DavidHeathHomebrew]

Great to hear Stuart, certainly I am very proud of this one and I am so happy to see so much positive feedback on it.

[@seankochel9988]

Thank you David! I brewed this beer and it turned out so good!!! Thank you

[@DavidHeathHomebrew]

Great to hear Sean, feedback has been very good so far 🍻🍻🍻

[@jrudo-p5f]

Thank you again David. I just brewed a Guinness clone myself which I am pleased with.The malt bill was very similar but without chocolate malt and I used EKG to 42 IBU. For yeast I used WLP004 Irish Ale. I have noted the differences in the note section of my recipe, and will try your version later. I will try my best to save a box of my own so that I can compare. Very grateful for all the work you do for homebrewers. JR

[@DavidHeathHomebrew]

Great. Yes these recipes will be similar in ways. Do let me know once you have tried this recipe too 🍻🍻🍻

[@pv4669]

Sounds like a tasty recipe. A hearty thank you for all your videos! Cheers from the Sacramento, California area.

[@DavidHeathHomebrew]

Thank you, enjoy 🍻🍻🍻

[@clouxles]

I made this. Tastes like the real thing. Having my Irish buddy over tomottow - We'll see. Thanks!

[@DavidHeathHomebrew]

Great to hear, ive had a lot of positive feedback on this one which is always nice. Enjoy 🍻🍻🍻

[@ianjones6849]

Excellent again David, I will definately do this and keep it for Xmas.....well if I have the will power to last that long. I have previously made your versions of: English Porter, Irish Stout and Dark Mild Ale and they have all been superb! Many thanks for sharing the video and all the work you do!! 👍

[@DavidHeathHomebrew]

Great to hear Ian thank you 🍻🍻🍻 I think I will need to rebrew this one again for Christmas, its been popular with friends and family.

[@upsidedown1986]

Great video, Graham Lawlor has some fantastic Guinness clone recipes. I have tried some and they are top notch, his last I've just brewed and it's just excellent 🍻

[@DavidHeathHomebrew]

Thank you, enjoy 🍻 🍻 🍻

[@stevewadsworth8051]

This is great David, thank you for sharing. Got my taste buds going watching this!

[@DavidHeathHomebrew]

Thanks Steve, enjoy 🍻🍻🍻

[@kenbunkley1167]

Great! I haven't brewed in about a year because my local supplier closed down. However, I'm determined to start again, and this looks like a great place to pick back up. Thanks, David.

[@DavidHeathHomebrew]

Go for it Ken 🍻 🍻 🍻

[@colmgeraghty2628]

Hi David. Being from Ireland, the abv I’m familiar with is around 4.3%. I have been brewing your ‘Irish Dry Stout’ for several years and it is a huge crowd pleaser and very close to what I expect from a Guinness. Another option for people.

[@DavidHeathHomebrew]

Hey Colm. Ive tried guiness at various strengths around the world. I think its better at a higher ABV personally. Try this and let me know what you think 🍻🍻🍻

[@ants9230]

Cheers David 🍺 and thanks for sharing. I've also used Bullion a few times in my stouts. I find they work rather well, giving a hint of spice alongside the dark fruits.

[@DavidHeathHomebrew]

My pleasure 🍻🍻🍻

[@A2an]

This one gos in to my kegerator Thanks for sharing the recipe and many thanks for your time and effort it is highly appreciated ❤❤❤

[@DavidHeathHomebrew]

Many thanks, much appreciated as always 🍻 🍻 🍻

[@paulrobertson9439]

Your Irish stout is one of my favourite all time brews so I'm looking forward to trying this one thank you. The clone I would love to see is Youngers Sweetheart Stout which is popular here in Scotland I've read forum posts that say it's impossible to clone and after pouring over 200L of test batches over my lawn I've had to admit defeat haha

[@DavidHeathHomebrew]

Great, many thanks Paul. Yes, some breweries use processes that make cloaning very difficult for certain beers. Naturally its great to support breweries too by buying such beer 🍻🍻🍻

[@clubroot3383]

Great video, nicely explained, especially info on water profile for Guinness. Wondering why you developed a high ABV recipe, with draught pub Guinness typically at 4.2%? Could your recipe be dialled down pro-rata to 4.2% or would that involve a different approach?

[@DavidHeathHomebrew]

Thank you, much appreciated. The ABV and the beer recipe varies around the world though. This version is much better at this ABV.

[@marklpaulick]

Of all get all beers Guinness is most deserving of a clone attempt! I’m not a stout drinker, but this is on the top of my list to brew

[@DavidHeathHomebrew]

Great to hear 🍻🍻🍻

[@albertoriveiro24]

Excelente video, gracias por la receta, saludos desde Buenos Aires !

[@DavidHeathHomebrew]

Thank you 🍻🍻🍻😎😎😎

[@andrewoconnor5055]

Hello David . Thank you for sharing this . I am working my way through your dry Irish stout , served through a beer engine. It is very good if i say so myself. I notice the abv is quite high in this Guinness clone . What would your thoughts be on reducing the abv as long as i keep the BU:GU the same ? I prefer an ABV of around 3.6 to 3.8 so i sleep better at night . If i have four pints of 5.6% guiness clone, the beer monster will be chasing me around the bed all night. Best wishes.

[@DavidHeathHomebrew]

Hi Andrew, the ABV varies world wide, as does the recipe. I tried various versions and went where the best taste experience was. You could convert though 🍻🍻🍻

[@BillBob-n9c]

Hello David, So well timed my friend. so enjoyed watching this but have few questions if I may ask you please. I am planning to use RO water and using the BIAB setup, so no sparge so all strike / mash water. Could you help please with the water mineral additions David, so what I would need for this recipe please. Just seem to be chasing my own. Appreciate you help here.

[@DavidHeathHomebrew]

Hey there, great to hear. I suggest using Brewfather or similar software to build your water profile. Brewfather can be used for free 🍻🍻🍻

[@Vallorean]

Just got back into brewing after a long hiatus, an english pale ale is bubbling away, but this one is next on the list!

[@DavidHeathHomebrew]

Great to hear, enjoy 🍻🍻🍻

[@markt8046]

Thanks David, another excellent recipe, im just getting the ingredients ready for brew day. Quick question, could this be pressure fermented? As im struggling for space in my fridge. TIA.

[@DavidHeathHomebrew]

Yes it could, the difference will be the loss of fruity esters.

[@alfrancis5299]

So just CO2 for carbonation and pushing… I’ll have to give this recipe a try. Thanks again David for your great videos and recipes

[@DavidHeathHomebrew]

Enjoy 🍻🍻🍻

[@manoellage7317]

Very nice - just wish it had the same 4.2 ABV.

[@DavidHeathHomebrew]

This varies worldwide. I found the ABV at this level lead to a better tasting example. 🍻 🍻 🍻

[@oracleoftruth]

Despite what diageo call it, the 4.2% beer is a porter not a stout. 5.6% is much more likely to have the characteristics associated with stout. The even stronger foreign extra is fantastic too.

[@DavidHeathHomebrew]

@oracleoftruth There is a major cross over going on these days with porters/stouts and IPA/Pale ales. The lines seem to be blurring more and more.

[@thebird36]

Just rescale the recipe down to the desired abv

[@DavidHeathHomebrew]

🍻🍻🍻

[@greenleaf512]

Thanks David, I will be trying this as my next stout recipe. I want to ask what your process was for carbonation? CO2 to begin? Pressure? How long and then the nitro, what % mixed on CO2 and pressure carbonated for how long, before dialing down to the 12 psi you mentioned for serving....

[@DavidHeathHomebrew]

I am not using Nitro. I pressurise once in the keg at 10-12 PSI and use this for serving too. However this is higher carbonation that some use for Irish stouts.

[@tommus999]

Great video, I look forward to brewing this one! Good timing as I’ve recently got setup for nitro mix. Any advice on carbonation with nitro mix? Do I carbonate with CO2 first and the put on nitro to serve, or put on nitro mix the whole time?

[@DavidHeathHomebrew]

Thank you 🍻🍻 Carbonate as normal, nitrogen isnt very soluble in beer, so its just used for some extra power for serving. You will want about 25% carbon dioxide and 75% nitrogen in the mix. I hope this helps 🍻🍻🍻

[@neil7902]

Myself and multi sources think / assume Carafa sp 3 is a sub for roast balrley. And c Sp 2 is sub for choc malt. But ive never tried a side by side comparison myself.

[@DavidHeathHomebrew]

I would sooner you sub it with a de husked chocolate malt from my experience.

[@cruzinone]

5,799 views Oct 23, 2024 lot of us home brewers follow you closely. Great video.

[@DavidHeathHomebrew]

This one has been popular for sure 🍻🍻🍻

[@cruzinone]

@@DavidHeathHomebrew I just checked my grains and I am 4.3 oz short of flaked barley I just have 2 pounds, I have all the rest.

[@DavidHeathHomebrew]

Not far off then 🍻🍻🍻

[@cruzinone]

@@DavidHeathHomebrew Do you think its ok to brew with what I got or wait for 4 oz of flaked barley? thanks David.

[@DavidHeathHomebrew]

For sure wait. It will be worth it 🍻🍻🍻

[@garethwv]

Yet another great recipe, thank you. What temperature please for bottle conditioning and for how long?

[@002simba002]

Room temperature preferably 20C or a bit more and keep the bottles in the dark for 2-3 weeks, that should do it.

[@DavidHeathHomebrew]

Yes, as above, enjoy 🍻 🍻 🍻

[@garethwv]

@@002simba002thank you 🍺

[@garethwv]

@@DavidHeathHomebrewthank you 🍺

[@marklpaulick]

To match that water profile do you suggest chalk or slaked lime when building from RO? Seems to me that you can achieve this either way no?

[@DavidHeathHomebrew]

Hi Mark, either will work 🍻🍻🍻

[@mardanheddeokwa]

Nice recipy David, thanks. Is it ok to change the chocolate malt to coffee malt? There is not so much difference between these malts?

[@DavidHeathHomebrew]

I think that could work, hard to be sure without trying though. Coffee malt tends to be more roasty though.

[@icemanknobby]

What amount of Lactic Acid would be used, on the safe side and when?

[@DavidHeathHomebrew]

That would be something to experiment with for your taste but I do not recommend it.

[@simonturk9071]

This is perfect timing :). I can’t buy any of the Carafa “specials” locally so have been experimenting with cold steeping. Was wondering if you had any tips/advice or thoughts in general on cold steeping? Was thinking I’d jump in and use regular carafa 3 cold steeped for this recipe.

[@DavidHeathHomebrew]

Hi Simon, this is something I have very limited experience with. However, other chocolate malt that has been dehusked should also work. It will be a little different though.

[@marklpaulick]

I need help with getting the water profile… I’m starting with RO, I use the auto function on brewfather. It has me adding six different minerals including chalk, bicarbonate, ca hydroxide, gypsum etc 1-2 gram each to get there that puts my mash ph at 5.9… so I have to add 5ml of lactate. Anyways it all seems way too complicated. Am i way off here? I always adjust my water but don’t usually brew dark beers.

[@DavidHeathHomebrew]

Hi Mark, you can adjust the amount of different additive types to what you want to use within the Brewfather options. Check the online manual for where to go to do this and other useful information. I hope this helps 🍻🍻🍻

[@filmscorefreak]

5.6% is exactly the abv of the Guinness Extra Stout here in the US, and is far superior to the regular version. Don't know what the Extra Stout recipe looks like, but yours looks like a winner in any event.

[@DavidHeathHomebrew]

Great, yes certainly this was the sweet spot. I hope you enjoy it 🍻🍻🍻

[@djdownie3]

I don't doubt it tastes better. In Ireland, it's more about companionship and sessionability. A high ABV will 'blow the head of ye'.

[@djdownie3]

I understood WLP004 to be the Guinness yeast. WLP007 is another yeast, close to the one used by Stone.

[@DavidHeathHomebrew]

One of my aims is to always use yeast that works well and is easily obtainable.

[@RoryAherne]

Hi David, General question first... are EBCs a linear scale? For example, is 1kg 200EBC Crystal equals 500g 400EBC? Secondly, every home-brew stout ive tasted had a taste of liquorice. Might you know offhand what might cause that? Keep up the good work, love the videos!

[@DavidHeathHomebrew]

Yes, Ebc is linear , though some argue only up to a certain point.

[@DanielWendelBergman]

Hello! What mash PH do you target when you brewed this? Do you always target a specific PH och do you adjust this depending on style? Thanks for charing this this recipe! 🍺🍺

[@002simba002]

@@DanielWendelBergman when I’ve brewed my stouts I haven’t lowered the mash pH not lowered the pH of the sparge water and it has come out fine. I tried to google mash pH for a Guinness clone and the only one I found even mentioning mash pH stated 5.5 which is pretty close to what you will get using normal tap water pH and the grain bill. When brewing a lager I always lower my mash pH using lactic acid to 5.3 or sometimes even to 5.1 depending on the type. I think you can omit lactic acid in this recipe unless I get corrected by David himself or someone else more knowledgable. I’m 50 batches into brewing during about 4 years and apart from my very first batches (2 among my first 4) the have come out good and after less than a year of brewing my goal is to create better beer than you can buy in the stores not counting in the high end craft beers, there I still have a challenge and the challenge is accepted! Cheers! 🍻

[@DavidHeathHomebrew]

Personally between 4 to 4.3 but some prefer stouts and dark beers higher, up to around 4.7.

[@DanielWendelBergman]

Hello again, do you mean PH as low as 4 - 4,3 in the mash or post boil? Thanks // Daniel

[@DavidHeathHomebrew]

Post boil. Before this you can go up to 5.7 for mash

[@peteraller6929]

David I brewed your clone for Guinness, and it tastes wonderful. However, I am serving it on Nitro and there is no creamy head yest or no cascading bubbles it's just like a 'normal' carbonated head. It's been just over a week on 30psi nitro. What do I need to do to get the official Guinness pour? Thanks

[@DavidHeathHomebrew]

Great to hear 🍻🍻🍻 The ideal gas pressure for Guinness Draught systems is around 30-40 PSI using a 75% nitrogen and 25% carbon dioxide mix.

[@peteraller6929]

@@DavidHeathHomebrew Hi David That's exactly what I use, and at that pressure but what extra do I need to do to get the cascade and creamy head? I have dispensed many commercial Guinness kegs on my system, so I know it is not the system. Is it just that the keg needs more time on the gas before serving? I guess my question is did you fast carbonate it after fermentation and before applying the Nitro gas? Thanks David

[@DavidHeathHomebrew]

In that case give it time 🍻🍻🍻

[@thomasnicoletto8912]

Hello Dave, I have a problem with Brewfather, unfortunately when I use the software for water regulation everything works correctly for calcium, mg, sodium, chlorides and phosphates but even adding lactic acid to the recipe the carbohydrates do not go down, so to make the water profile I have to rely on the Bru'n Water spreadsheet by Martin Brungard. Maybe some bug or I have to use some trick? Thanks

[@DavidHeathHomebrew]

Hmm that is odd. I suggest reaching out to Thomas the developer or the Facebook group.

[@simonbower9885]

Hi David, does your recipe use Pilot or Target hops. You mention Pilot but on screen Target.

[@DavidHeathHomebrew]

Yes, I saw this too late to change it. In the full recipe I mention using either as well as alternatives that also work.

[@JoeWhiting-h7h]

Looks great and I see IBU's but how does that translate into ounces of hops?

[@DavidHeathHomebrew]

I suggest using brewing software to calculate this, as hops will vary in their alpha acid %, so you will need to calculate this for each recipe. I have a video that shows how to do this with Brewfather, which can be used free of charge:- kzbin.info/www/bejne/jKeQk4htapx4bdksi=kVDel2xSo0uiP-ka

[@Wind_Ninja_Jubei]

Love a speckled hen, I have tried but just can't nail it.

[@DavidHeathHomebrew]

Could be one I tackle in the future 🍻🍻🍻

[@paddywoolley6035]

watching with keen interest too

[@DavidHeathHomebrew]

@paddywoolley6035 🍻🍻🍻

[@maaft]

Would appreciate a surrealiste pale ale clone from Belgian brewery "brasserie surrealiste"! Or even just some info how you generally do clones. How to guess the grains, hops, yeast etc

[@DavidHeathHomebrew]

Ok thanks for the suggestion. It is far from guesswork. It is trial and error based on past experiences. 🍻 🍻 🍻

[@soundwave070]

Hi David, I have noticed that a lot of recipes are not findable in Brewfather and can only be opened through the links provided in the video description, but when I click those links on my mobile device, it will not open them in the app, but in the browser. Is this on purpose?

[@DavidHeathHomebrew]

I really want people to discover my recipes via KZbin so they know all the details before finding it on Brewfather. Brewfather is a web based app, so clicking the link on your mobile phone I guess takes you to the Browser by default. You can then save the recipe and then view it in the app. This isnt my doing though 🍻🍻🍻

[@marklpaulick]

I have this issue too but I think it’s more of a glitch on the brewfather side of things.

[@DavidHeathHomebrew]

I always share a link to the recipes in the videos description box 🍻🍻🍻

[@davidshepard7778]

I entered the recipe from Brewfather and with ro water a Dublin target I get a sulfate/chloride ratio of 2.7. Does this sound correct. Thanks

[@DavidHeathHomebrew]

Many will use a ratio of 2:1 for stouts as a great starting point. The Dublin profile is an excellant one in my opinion though.

[@ijdicer]

Looks a great recipe, although the text says target hops?

[@DavidHeathHomebrew]

Yes, a bug. You can use Target or Pilot plus the hops mentioned in the video. I have clarified this is the text recipe in the videos description.

[@StephenDULLER]

Is this ok to be bottled as i don't have a keg set-up. Would this affect much.

[@DavidHeathHomebrew]

Yes, no problem there 🍻🍻🍻

[@marklpaulick]

David - any guidance for mash pH or final pH? I think dropping the kettle pH may be helpful, but just a guess.

[@DavidHeathHomebrew]

Personally between I go for 5 to 5.3 but some prefer stouts and dark beers higher, up to around 5.7.

[@marklpaulick]

@@DavidHeathHomebrewso do you think a mash pH of 5.3-5.4 gets you to the finished pH you want in this beer without further adjustment?

[@DavidHeathHomebrew]

For my taste for this clone it does 🍻🍻🍻

[@georgedestacpoole9297]

Is the flaked barley torrefied barley and unmalted?

[@DavidHeathHomebrew]

Its regular flaked barley, unmalted.

[@georgedestacpoole9297]

@@DavidHeathHomebrew thank you, David

[@DavidHeathHomebrew]

@georgedestacpoole9297 🍻🍻🍻

[@gtx332]

Depends what one considers a session!

[@malkocy]

Is the video speeded up? It sounds quicker then it used to be.. Got used to the slower version.. Sounds like somebody else is talking, difficult to catch😄

[@DavidHeathHomebrew]

I do talk a bit faster in this one than the average video I guess at points. You can control this on KZbin to faster or slower if you wish 🍻🍻🍻

[@BassRTA84]

The people who say "Guinness should have a twang to it" dont know the difference between a sound and a flavour 🤦‍♂️

[@DavidHeathHomebrew]

Haha, fair point 😂😂😂

[@fingersnospig]

Just brewed this and pitched the yeast, now we wait.

[@DavidHeathHomebrew]

Enjoy 🍻🍻🍻

[@stiversonandriwsklock9723]

Stouts are not meant to be heavily carbonated

[@DavidHeathHomebrew]

UK styles in general are generally served with quite a low level of carbonation, that is true. However at home you are very allowed to serve it however you like. Not that mind is more than medium carbonated in fact. 🍻🍻🍻

[@HQBrewCo-op5mc]

If this is a "clone" why is the ABV massively higher than the commercial product? (5.6% ("session" :-)) against 4.1% on any Guinness tap in a pub ("Guinness Draught"). Yes, they do other ABVs for bottled, export versions etc. but the Guinness you find on a tap in any pub will be 4.1% to 4.3%.

[@DavidHeathHomebrew]

Do keep in mind that Guinness, as I mentioned in the video, varies in taste and ABV all over the world. Also check out the comments so far from those that have brewed this 🍻🍻🍻

[@nelvus2]

Looks lovely but I’m sorry, 5.6% is not a session beer!

[@DavidHeathHomebrew]

Thanks. I guess thats down to the individual, either way -enjoy ! 🍻 🍻 🍻

[@WestumHjemmebryggeri]

Everything under 10% is a session beer 🍺

[@leifbogwald]

Anything is a session beer if you try hard enough!

[@andreaatti8540]

Not in europe! 😂

[@jimbo4375]

Definitely not, it's a couple of beers strength

[@johanschynski]

why make a clone of such a weak beer. craft stouts are better

[@DavidHeathHomebrew]

@@johanschynski That is a matter of opinion, though I would totally agree that there are better stouts out there. I did this for two reasons 1) Challenge 2) To please the many people who asked me for a better clone than those recipes out there that fell short for them. Many feel I succeeded but that is also a matter of opinion. Either way I enjoyed the challenge and the resulting beer throughout each test batch.