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05-17-2008, 12:49 AM
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#1
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Join Date: May 2008
Posts: 18
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Guinness clone recipe
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I'm looking for a really good Guiness clone recipe. Does anyone have any suggestions?
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05-17-2008, 01:15 AM
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#2
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Join Date: Sep 2007
Location: Bethlehem PA
Posts: 123
Liked 1 Times on 1 Posts
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I made JZs dry Irish stout recipe out of 'brewing classic styles' and I think it was better then guiness. I did not grind the roasted barley like it said too. It tasted similar, but with a lot more flavor. I enjoyed the first batch so much I made another today.
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05-17-2008, 01:19 AM
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#3
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Burrowing Owl Brewery
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Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,327
Liked 26 Times on 21 Posts
Likes Given: 43
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My Irish owl is as good (actually better) and biemuncher has one also.
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05-17-2008, 04:35 AM
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#4
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BeerSmith Author, Brewer
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Location: Clifton, VA
Posts: 294
Liked 6 Times on 5 Posts
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Hi,
Here's the personal recipe I use when I want something like Guinness.
Also here's a nice little piece I put together on brewing Irish Stouts for the last St Patty's day.
Cheers,
Brad |
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05-17-2008, 11:31 AM
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#5
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Join Date: May 2007
Location: Bergen, Norway
Posts: 210
Liked 3 Times on 3 Posts
Likes Given: 2
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Quote:
Originally Posted by jcb317
I made JZs dry Irish stout recipe out of 'brewing classic styles' and I think it was better then guiness. I did not grind the roasted barley like it said too. It tasted similar, but with a lot more flavor. I enjoyed the first batch so much I made another today.
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I agree that Jamil's recipe is excellent, but it's more like Murphy's than Guinness -- a lot less sour than the latter. |
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05-17-2008, 01:48 PM
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#6
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Join Date: Apr 2008
Location: Auburn, GA
Posts: 886
Liked 4 Times on 3 Posts
Likes Given: 7
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Quote:
Originally Posted by BeerSmith
Hi,
Here's the personal recipe I use when I want something like Guinness.
Brad |
I used this recipe for the stout i will be bottling this afternoon. This is my second AG brew and I can't vouch for the finished product, but from the taste when making my FG reading, it should be a winner. I know that Guinness adds a small amount of soured beer to get that distinctive taste. I have had thoughts of experimenting with that at some point. While i do love Guinness, I am big fan of dry Irish Stouts in general.
PS Brad,
This tread reminded me that it was time to purchase a registration key for BeerSmith. It has been absolutely critical in my successful transition to all-grain. Slainte!
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Originally Posted by MyNameIsPaul
We make beer in buckets with toilet parts and coolers.
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Last edited by mr_goodwrench; 05-17-2008 at 01:58 PM.
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05-17-2008, 02:01 PM
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#7
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Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
Liked 5 Times on 5 Posts
Likes Given: 2
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Size: 5.14 gal
Efficiency: 70.0%
Attenuation: 79.0%
Calories: 135.27 kcal per 12.0 fl oz
Original Gravity: 1.041 (1.036 - 1.050)
|=============#==================|
Terminal Gravity: 1.009 (1.007 - 1.011)
|==============#=================|
Color: 29.12 (25.0 - 40.0)
|============#===================|
Alcohol: 4.24% (4.0% - 5.0%)
|===========#====================|
Bitterness: 38.0 (30.0 - 45.0)
|================#===============|
Ingredients:
6.0 lb English 2-row Pale
1.75 lb Barley Flaked
13.0 oz Roast Barley
2.0 oz Acidulated Malt
1.85 oz Goldings (4.7%) - added during boil, boiled 60 min
.5 tsp Irish Moss - added during boil, boiled 15 min
1 ea White Labs WLP007 Dry English Ale
Results generated by BeerTools Pro 1.5.6b
This gets great reviews from folks that are fans of Vitamin G....the touch of acid malt and WLP007 are keys IMHO. Loads of flavor and has become my house brew. |
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05-17-2008, 02:27 PM
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#8
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Feedback Score: 0 reviews
Join Date: May 2008
Posts: 18
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Steeping Grains?
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Quote:
Originally Posted by BeerSmith
Hi,
Here's the personal recipe I use when I want something like Guinness.
Also here's a nice little piece I put together on brewing Irish Stouts for the last St Patty's day.
Cheers,
Brad |
one of the recipes says to steep the grains for 30 to 60 min. At what point in the process is this done? And do I boil the malt with the hops or pour the hop water over the malt extract? |
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05-17-2008, 02:37 PM
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#9
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Join Date: Jan 2007
Location: Cereal City, USA
Posts: 2,646
Liked 8 Times on 7 Posts
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steeping means to put the grain in a muslin mesh bag and put them in the water to soak while it is heating up to about 150 then hold it there for the 30 min steep time remove , rinse, then continue with boiling the wort. do not boil grains as you'll extract harsh tannins from the grain husk which will give your beer an astringent taste(pucker factor). 
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05-17-2008, 02:46 PM
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#10
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Post Hoc Ergo Propter Hoc
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Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,540
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Likes Given: 3179
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A good resource for Clone recipes is BYO magazine's "150 Clone Brews" issue. I know my lhbs keeps it in stock. Unfortunately the recipe is not online...
But this is an interesting one, it takes into consideration the Guiness Twang...The mix of fresh and sour beers....
Quote:
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Originally Posted by ericsbeerpage.com
http://ericsbeerpage.com/Beer/Recipe/guin.html
Ingredients:
9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)
First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref. Guinness) by leaving it out in a bowl a week or more & then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout.
At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will help.
A certified beer judge could not tell this from bottled Guinness.
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