Guinness plus Brett C

Randomly decided to make Guinness last weekend. I used Kristen England's number's but came up with a bit of a higher gravity because of an unexpected increase in efficiency ( thanks again FH Steinbart's for adjusting your mill) I also added some aroma hops and brettanomyces clausenii




Guinness Plus

1.050 OG
45 IBU
44SRM
6o minute boil



64% Ashburne Mild Malt
16% Roasted Barley
20% Flaked Barley


152 mash for 60 minutes

.45 oz magnums @ 16%AA @ 60 minutes

1 oz fuggles@ 6% AA @ 10 minutes

1 oz fuggles@ 6% AA @ 5 minutes



fermented with US-05 at 66 degrees



one packet of Brett C pitched 24 hours after the initial yeast pitch