Guinness Irish Dry Stout Clone Beer Kit-Extract

Brew your own classic Irish Dry Stout with this high-quality extract kit, designed to replicate the unmistakable character of Guinness Draught. This recipe captures the smooth, creamy mouthfeel, deep roasted malt flavors, and balanced bitterness that define this world-famous stout.

The foundation of this kit is 6 lbs of Briess Dark Dry Malt Extract (DME), providing a rich malt backbone with deep caramel and toasty notes. 1 lb of Roasted Barley lends the signature dark color and roasted coffee-like bitterness, while 0.5 lb of Flaked Barley enhances the body and contributes to the creamy, velvety mouthfeel.

For a balanced hop profile, 1 oz of East Kent Goldings Hops is used for bittering, imparting a subtle earthy spice that complements the dark malt complexity. To ensure a bright, clear final product, 1 tsp of Irish Moss is included to help with protein coagulation during the boil. Additionally, 0.5 tsp of Yeast Energizer supports a healthy fermentation, and a carefully selected Dry Ale Yeast ensures a clean, well-attenuated finish.

This beer kit allows homebrewers to create an authentic Irish Dry Stout with layers of roasted malt, hints of dark chocolate, and a touch of hop bitterness, all culminating in a smooth, sessionable pint.

ABV: 4.2%
IBU: 45
Original Gravity (OG): 1.044
Final Gravity (FG): 1.010
SRM: 40

6 lbs Briess Dark Dry Malt Extract (DME)
1 lb Roasted Barley (steeping grain)
0.5 lb Flaked Barley (steeping grain)
1 oz East Kent Goldings Hops (Bittering)
1 Yeast Energizer/Irish Moss Combo Packet
1 packet Dry Ale Yeast

Additives:

5 oz Priming Sugar
1 Muslin Bag

Prepare Equipment:
Clean and sanitize all brewing equipment thoroughly.

Steep Specialty Grains:

Heat 2.5 gallons of water to 155°F.
Steep Roasted Barley and Flaked Barley in a grain bag for 30 minutes. Remove grains.

Boil the Wort:

Bring to a boil and add 6 lbs Dark DME. Stir until fully dissolved.
Add 1 oz East Kent Goldings Hops and boil for 60 minutes.
Add Yeast Energizer/Irish Moss Combo Packet with 15 minutes remaining.

Chill and Ferment:

Cool wort to 65°F and top off with water to achieve a total volume of 5 gallons.
Transfer to a sanitized fermenter and pitch Dry Ale Yeast.
Ferment at 65°F for 10–14 days.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution gently, without aerating the beer.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.