Guinness Clone

Towns Inn Guinness Stout Knockoff
Ingredients:
7 # Dark Malt Extract
1 # Dark Cane Sugar
1/3 # Roasted Barley
1/3 # Black Patent Malt
1 # Crystal Malt (80 lov)
2 oz Willamette Hops (Boiling)
1 pkg Wyeast Irish Ale yeast
Procedure:
Steep roasted barley, black patent and crystal malts in 2
1/2 gallons of water while bringing to a boil. Remove grains at boil.
Add dark cane sugar and extract, and boiling hops and boil for
60 minutes. Before racking to primary fermenter, Pitch yeast when cooled
below 90 degrees F.
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Add 3/4 cup corn sugar to 1 cup of boiling water and cool to 75 degrees and at to the beer bottling bucket at bottling.
Age: about 6-8 days