Guinness Draught 0.0 Recipe
Recipe information
Make Guinness Draught 0.0 in just 336h . Guinness Non-Alcoholic - Porter
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Ingredients
Grains & Adjuncts
Hops & Water
Yeast & Additives
Finishing & Bottling
Grains & Adjuncts
1. Mill and heat strike water
Mill your grains to a normal homebrew crush. Heat ~18–20 L of strike water to about 72°C so that when you dough in the target mash temperature will be 68°C.
2. Mash
Dough in all grains (Maris Otter, Munich, Carapils, flaked barley, chocolate malt, roasted barley) to reach a mash temperature of 68°C. Hold at 68°C for 60 minutes. A higher mash temperature (≈68°C) increases dextrins/unfermentable sugar to give body and limit attenuation — important for a low-alcohol stout/porter profile.
3. Mash out and sparge
Perform a mash out by raising temperature to 76°C for 5–10 minutes. Lauter and sparge with water adjusted to about 75°C until you collect ~23–24 L of wort in your kettle.
Hops & Water
4. Adjust water and begin boil
Before starting the boil, add gypsum (2 tsp) and calcium chloride (1 tsp) to the wort or mash tun as per your water plan to enhance malt perception and mouthfeel. Bring the wort to a rolling boil (60 minute total boil).
5. Hop additions
At the start of the 60-minute boil add 20 g East Kent Goldings (bittering). With 10 minutes left in the boil add 15 g East Kent Goldings (flavor) and 1 tsp Irish moss (or Whirlfloc) for clarity. At flameout (end of boil) add the remaining 10 g East Kent Goldings for aroma and steep for 5 minutes.
6. Cool wort
Chill the wort quickly to yeast-pitching temperature — target 16°C. A plate chiller or immersion chiller is recommended to get to target temperature quickly and reduce the chance of off-flavors.
Yeast & Additives
7. Transfer and oxygenate
Transfer cooled wort to a sanitized fermenter, leaving as much hop trub behind as practical. Aerate the wort well (shaking, aeration stone or vigorous splashing) because low-temperature, low-attenuation ferments still require oxygen for healthy yeast activity.
8. Pitch yeast and nutrient
Pitch the entire packet (11 g) of low-attenuation ale yeast (choose a strain known for lower attenuation or a 'non-alcohol' purpose strain if available). Add 1 tsp yeast nutrient. Maintain fermentation temperature at 15–17°C. Lower fermentation temperature helps keep esters subdued and is a style-appropriate window for English ale strains.
9. Monitor gravity carefully
Because the target is a non-alcohol (≤0.5% ABV), monitor gravity daily with a hydrometer or refractometer. Aim to limit attenuation: a mash at 68°C and a low-attenuation yeast should yield a final gravity substantially higher than a typical porter. If the apparent ABV approaches 0.5% (use the measured OG and current SG to estimate), prepare to halt fermentation by cold-crashing (see next step).
10. Cold crash to halt fermentation
Once gravity reaches the planned target FG (typically around 1.010–1.014 depending on your OG — record your OG), cold crash the fermenter to 2–4°C for 48–72 hours to flocculate yeast and arrest fermentation. Cold-crashing does not sterilize but will slow/stop yeast activity enough for bottling if gravity is already at or below your target non-alcohol FG. Always verify gravity before bottling — ensure estimated ABV is ≤0.5%.
Finishing & Bottling
11. Prepare priming solution
Sanitize a small saucepan and dissolve 60 g priming sugar (dextrose) in 250 ml of water. Bring to a brief boil for 1–2 minutes, then cool to room temperature. This reduced priming sugar quantity gives minimal CO2 volumes appropriate when using nitro widgets for the creamy head — you want very low residual carbonation.
12. Sanitize and add priming solution
Sanitize bottles, caps, siphon, bottling bucket and bottle filler with the no-rinse sanitizer. Pour cooled priming solution into the sanitized bottling bucket. Siphon beer gently from the fermenter into the bottling bucket, mixing evenly with the priming solution. Avoid excessive splashing to minimize oxygen pickup.
13. Insert nitro widgets and fill
Place one nitro widget into each sanitized 330 ml bottle (60 count). Fill bottles with beer to the standard fill level and cap immediately. Widgets will release nitrogen when the bottle is opened, creating the creamy cascade like a draught nitro pour.
14. Conditioning
Store bottles at room temperature (18–20°C) for 5–7 days to allow any residual conditioning and to settle. Then chill bottles for at least 24 hours before serving. Chill is important to ensure the widget gives the proper cascade when opened.
15. Serve
To serve a nitro-style pour: chill the bottle thoroughly, open and pour slowly into a clean pint glass held at ~45°. For the classic cascading, after a short rest you can upend / invert the bottle slightly (for a moment) to activate the widget, then pour steadily to produce a dense, creamy head resembling Guinness Draught. Store unopened bottles refrigerated after opening.
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