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Old 01-16-2009, 02:05 AM   #1
mangine77
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Default Who's brewed Jamil's Dry Stout??

I'm talking the recipe from Brewing Classic Styles. I'm convinced every beer in that book is awesome, but I'm wondering if this dry stout is close to a Guinness. I really want to make something as close to Guinness as possible.

Has anyone brewed this recipe??

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Old 01-16-2009, 02:22 AM   #2
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If you like the sour note of Guinness, this will get you there:

http://www.homebrewtalk.com/f68/sour...y-stout-81589/

jds's recipe is awesome.

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Old 01-16-2009, 02:33 AM   #3
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I would like to try to brew the dry stout as well.

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Old 01-16-2009, 02:44 AM   #4
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It's a run of the mill dry stout using the classic percentages. It's almost identical to the one in my recipe dropdown in fact. If you want that bit of Guinness twang you'll need to add some soured wort to it - or I've heard you can let a can of Guinness go sour and use that.

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Old 01-16-2009, 03:05 AM   #5
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Quote:
Originally Posted by flyangler18 View Post
If you like the sour note of Guinness, this will get you there:

http://www.homebrewtalk.com/f68/sour...y-stout-81589/

jds's recipe is awesome.
I appreciate the recipe and I will try this one at some point. It sounds really good. But the description on the recipe you posted says that it tastes quite a bit different than a Guinness.

I'm trying to brew something as close as possbile to a Guinness. I agree I'm going to have to add a sour agent.

So have others used the "old guinness" method for the sour additive??
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Old 01-16-2009, 03:08 AM   #6
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I've heard some adding a touch of acid malt to their dry stout to get a bit of that "tang."

*shrug*

70/20/10 works just fine for me.

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Old 01-16-2009, 03:08 AM   #7
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The sour note in Guinness comes from 3% soured beer by volume; you could do the same!

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Old 01-16-2009, 03:19 AM   #8
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I've seen the recipe, but I wouldn't brew the extract version. It contains 2# flaked barley, with no enzymes to convert it. The PM and AG versions should have no problems.

-a.

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Old 01-16-2009, 02:53 PM   #9
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The recipe is delicious, but it's only your regular run of the mill dry stout. Which happens to be delicious.

+1 on ajf's suggestion to use the PM or AG version, that's important.

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Old 01-16-2009, 04:18 PM   #10
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While the ingredients for the recipe look fine as presented above, everyone seems to be forgetting about the yeast - which will make or break any dry stout.

If you want a DRY Guinnesslike stout - and why the heck not, it's superb - then if you insist on using the Irish ale yeast, pitch lots of it to get proper attenuation. Nothing worse than a sweetish "almost-dry" stout IMHO.

I also found that the Wyeast 1028 worked out well too, fairly clean but good attenuation so I could get away with a small starter - better attenuation than the Irish Ale Wyeast 1084. I also hear that the american ale yeast 1056 works well - for some, others don't like it so much.

YMMV.

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