I haven’t brewed this one yet, but based on research it should come really really close.
Dave’s Guinness Clone
6.5 lb Maris Otter
1 lb flaked barley
1 lb roasted barley
1.75 oz E. Kent Goldings (5% alpha, 60 minutes)
Wyeast 1084 Irish Ale
Smack your yeast pack a couple days before you brew. Mash crushed grains and flakes at 150 F for 1 hour. Boil with hops for 1 hour. Ferment ~10 days at 65 F or until finished. Carbonate on the low end – prime with just 1/2 cup cane sugar for 5 gallons. Pour straight down the glass to get a big head on it.
For an extract version, you probably can just throw out the flaked barley (don’t use it or the beer will turn out starchy and milky), and substitute the Maris Otter malt for 3.3 lb light LME and 1.5 lb light DME. Then just steep the 1 lb roasted barley (crushed) while bringing 6 gallons water up to a boil – when the temperature hits about 170 F, remove the grain bag, then boil and add hops as normal. You could also do a concentrated boil if you wish, adding maybe just the DME up front then the LME in the last 15 minutes of the boil. Carbonation instructions stay the same – carbonate low. Guinness is actually a very flat beer – all the carbonation leaves the beer and goes straight into making the creamy head.
Best of luck to you. If you try this recipe, either all-grain or extract, please let me know how it turns out.