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-   -   Guinness Draught Clone (http://www.homebrewtalk.com/f68/guinness-draught-clone-100740/)

BurrTucky 01-18-2014 05:45 PM

6 Attachment(s)

I thought this sounded great so I brewed it. It was my first all grain 5 gallon batch.

I substituted 1# barley with quick oats, also 2# of plain pale 2 row or 6 row with 1# Caramalt and 1 # Carmel malt, also I added 1# 80L Carmel and used 1# of chocolate malt for my roasted. Last 30 min of mash I stirred in 1/2# black malt.

End of boil I added a few ounces of honey & pure maple syrup. (why not)? My OG ended up @ 1.060
Attachment 173011 Attachment 173013 Attachment 173015 Attachment 173016 Attachment 173017 Attachment 173018

I am souring wort by using method described in Charlie Papazian's TCJOHB (DME boiled in 24 oz water & combined with crushed malted barley @ 70F in a bowl & covered by foil until sour. Then skim off gunk & boil) that I plan in adding to fermenter after boiling. I know, I should have done this ahead of time but I figure at worst I may end up with an inaccurate final gravity reading but not by much.

I will say I sampled the wort (not sour wort) and it tasted really good. Cocoa, Carmel sweetness and a touch of toffee.


BurrTucky 01-18-2014 05:45 PM

6 Attachment(s)

I thought this sounded great so I brewed it. It was my first all grain 5 gallon batch.

I substituted 1# barley with quick oats, also 2# of plain pale 2 row or 6 row with 1# Caramalt and 1 # Carmel malt, also I added 1# 80L Carmel and used 1# of chocolate malt for my roasted. Last 30 min of mash I stirred in 1/2# black malt.

End of boil I added a few ounces of honey & pure maple syrup. (why not)? My OG ended up @ 1.060
Attachment 173011 Attachment 173013 Attachment 173015 Attachment 173016 Attachment 173017 Attachment 173018

I am souring wort by using method described in Charlie Papazian's TCJOHB (DME boiled in 24 oz water & combined with crushed malted barley @ 70F in a bowl & covered by foil until sour. Then skim off gunk & boil) that I plan in adding to fermenter after boiling. I know, I should have done this ahead of time but I figure at worst I may end up with an inaccurate final gravity reading but not by much.

I will say I sampled the wort (not sour wort) and it tasted really good. Cocoa, Carmel sweetness and a touch of toffee.


BurrTucky 01-18-2014 05:45 PM

6 Attachment(s)

I thought this sounded great so I brewed it. It was my first all grain 5 gallon batch.

I substituted 1# barley with quick oats, also 2# of plain pale 2 row or 6 row with 1# Caramalt and 1 # Carmel malt, also I added 1# 80L Carmel and used 1# of chocolate malt for my roasted. Last 30 min of mash I stirred in 1/2# black malt.

End of boil I added a few ounces of honey & pure maple syrup. (why not)? My OG ended up @ 1.060
Attachment 173011 Attachment 173013 Attachment 173015 Attachment 173016 Attachment 173017 Attachment 173018

I am souring wort by using method described in Charlie Papazian's TCJOHB (DME boiled in 24 oz water & combined with crushed malted barley @ 70F in a bowl & covered by foil until sour. Then skim off gunk & boil) that I plan in adding to fermenter after boiling. I know, I should have done this ahead of time but I figure at worst I may end up with an inaccurate final gravity reading but not by much.

I will say I sampled the wort (not sour wort) and it tasted really good. Cocoa, Carmel sweetness and a touch of toffee.


BurrTucky 01-18-2014 05:45 PM

6 Attachment(s)

I thought this sounded great so I brewed it. It was my first all grain 5 gallon batch.

I substituted 1# barley with quick oats, also 2# of plain pale 2 row or 6 row with 1# Caramalt and 1 # Carmel malt, also I added 1# 80L Carmel and used 1# of chocolate malt for my roasted. Last 30 min of mash I stirred in 1/2# black malt.

End of boil I added a few ounces of honey & pure maple syrup. (why not)? My OG ended up @ 1.060
Attachment 173011 Attachment 173013 Attachment 173015 Attachment 173016 Attachment 173017 Attachment 173018

I am souring wort by using method described in Charlie Papazian's TCJOHB (DME boiled in 24 oz water & combined with crushed malted barley @ 70F in a bowl & covered by foil until sour. Then skim off gunk & boil) that I plan in adding to fermenter after boiling. I know, I should have done this ahead of time but I figure at worst I may end up with an inaccurate final gravity reading but not by much.

I will say I sampled the wort (not sour wort) and it tasted really good. Cocoa, Carmel sweetness and a touch of toffee.


BurrTucky 01-18-2014 05:45 PM

6 Attachment(s)

I thought this sounded great so I brewed it. It was my first all grain 5 gallon batch.

I substituted 1# barley with quick oats, also 2# of plain pale 2 row or 6 row with 1# Caramalt and 1 # Carmel malt, also I added 1# 80L Carmel and used 1# of chocolate malt for my roasted. Last 30 min of mash I stirred in 1/2# black malt.

End of boil I added a few ounces of honey & pure maple syrup. (why not)? My OG ended up @ 1.060
Attachment 173011 Attachment 173013 Attachment 173015 Attachment 173016 Attachment 173017 Attachment 173018

I am souring wort by using method described in Charlie Papazian's TCJOHB (DME boiled in 24 oz water & combined with crushed malted barley @ 70F in a bowl & covered by foil until sour. Then skim off gunk & boil) that I plan in adding to fermenter after boiling. I know, I should have done this ahead of time but I figure at worst I may end up with an inaccurate final gravity reading but not by much.

I will say I sampled the wort (not sour wort) and it tasted really good. Cocoa, Carmel sweetness and a touch of toffee.


BurrTucky 01-18-2014 05:45 PM

6 Attachment(s)

I thought this sounded great so I brewed it. It was my first all grain 5 gallon batch.

I substituted 1# barley with quick oats, also 2# of plain pale 2 row or 6 row with 1# Caramalt and 1 # Carmel malt, also I added 1# 80L Carmel and used 1# of chocolate malt for my roasted. Last 30 min of mash I stirred in 1/2# black malt.

End of boil I added a few ounces of honey & pure maple syrup. (why not)? My OG ended up @ 1.060
Attachment 173011 Attachment 173013 Attachment 173015 Attachment 173016 Attachment 173017 Attachment 173018

I am souring wort by using method described in Charlie Papazian's TCJOHB (DME boiled in 24 oz water & combined with crushed malted barley @ 70F in a bowl & covered by foil until sour. Then skim off gunk & boil) that I plan in adding to fermenter after boiling. I know, I should have done this ahead of time but I figure at worst I may end up with an inaccurate final gravity reading but not by much.

I will say I sampled the wort (not sour wort) and it tasted really good. Cocoa, Carmel sweetness and a touch of toffee.


theck 06-11-2014 12:33 AM

1 Attachment(s)

Mine poured from the nitro tap... tastes awesome, have yet to crack open a guinness to compare but love it.


youngdh 08-11-2014 01:04 PM

2 Attachment(s)
Quote:
Originally Posted by youngdh View Post
I brewed this recipe today scaled down to 3 gallon batch but I fear my soured Guinness didn't sour very well. I poured a 12 oz bottle of Guinness Draught into a mason jar 6 days ago leaving it open to the air. On day 4 I checked the "souring" and detected nothing so followed advice on this thread adding a few grains of crushed malted barley and went a step further an put a thumb nails dab of Greek yogurt in it to be sure I got the lacto bacillus in the mix. This sat for two more days leading up to brew day today. Prior to dumping this in to last 10 min of the boil I sampled the "soured" Guinness again and yet again no detectable sourness. What went wrong with this? I fear my finished product will lack the classic tartness of a Guinness :-(.


Sent from my iPhone using Home Brew

After 2 weeks of bottle conditioning (primed with DME at 1.7 vol CO2 which is low end for stouts so I could do air injection method to emulate nitro without causing a gusher in my glass) I sampled my first bottle of this clone. I used the "basting syringe inject air" method into the 3/4 glass of beer to emulate the nitro surge which worked brilliantly. At 3/4 pour I had a good 2" creamy head just from CO2 due to DME which is more than I wanted (priming with DME does create a creamier head vs corn sugar). I feared the syringe injection was going to cause a gusher but it didn't. After surge settled I poured remaining beer into glass similar to a properly poured Guinness from a stout tap leaving me a huge 4" creamy head. Next time I brew I'm going to throttle back to 1.5 vol CO2

Having recently returned from Ireland back in early June I had the taste and mouthfeel of Guinness etched into my brain and couldn't wait to give this a taste.

This brew was nearly spot on for flavor and definitely spot on for mouthfeel IMO. Color was a deep garnet and not the nearly opaque dark dark brown to black of Guinness. Taste after 2 weeks in bottle had a subtle burnt coffee taste but not bad. I suspect given a bit more time aging this will mellow out. The beer was slightly malt forward but definitely dry, not sweet. I picked up a subtle hint of sourness. If I hadn't been looking for the sour taste I wouldn't have noticed it.

When I brew this again I'd like to get the beer darker without adding any more burnt coffee flavor. For this first batch my roasted barley was around 300 L. I fear if I replace with a 500 L roast it will alter taste significantly.

Question: what's a good approach to darkening a recipe without modifying taste? Debittered black roast?

I'll also reduce amount of DME for priming targeting 1.5 vol CO2 vs 1.7 on this batch.

Attached are 2 photos. The one with 2 side by side glasses has Guinness bottle draught on the left and the "brewer's share" of my clone brew prior to bottle conditioning on the right. The second photo with one glass is my clone after 2 weeks in bottle and having just done the air injection method. Attachment 217058Attachment 217059




Sent from my iPhone using Home Brew

youngdh 08-11-2014 01:04 PM

2 Attachment(s)
Quote:
Originally Posted by youngdh View Post
I brewed this recipe today scaled down to 3 gallon batch but I fear my soured Guinness didn't sour very well. I poured a 12 oz bottle of Guinness Draught into a mason jar 6 days ago leaving it open to the air. On day 4 I checked the "souring" and detected nothing so followed advice on this thread adding a few grains of crushed malted barley and went a step further an put a thumb nails dab of Greek yogurt in it to be sure I got the lacto bacillus in the mix. This sat for two more days leading up to brew day today. Prior to dumping this in to last 10 min of the boil I sampled the "soured" Guinness again and yet again no detectable sourness. What went wrong with this? I fear my finished product will lack the classic tartness of a Guinness :-(.


Sent from my iPhone using Home Brew

After 2 weeks of bottle conditioning (primed with DME at 1.7 vol CO2 which is low end for stouts so I could do air injection method to emulate nitro without causing a gusher in my glass) I sampled my first bottle of this clone. I used the "basting syringe inject air" method into the 3/4 glass of beer to emulate the nitro surge which worked brilliantly. At 3/4 pour I had a good 2" creamy head just from CO2 due to DME which is more than I wanted (priming with DME does create a creamier head vs corn sugar). I feared the syringe injection was going to cause a gusher but it didn't. After surge settled I poured remaining beer into glass similar to a properly poured Guinness from a stout tap leaving me a huge 4" creamy head. Next time I brew I'm going to throttle back to 1.5 vol CO2

Having recently returned from Ireland back in early June I had the taste and mouthfeel of Guinness etched into my brain and couldn't wait to give this a taste.

This brew was nearly spot on for flavor and definitely spot on for mouthfeel IMO. Color was a deep garnet and not the nearly opaque dark dark brown to black of Guinness. Taste after 2 weeks in bottle had a subtle burnt coffee taste but not bad. I suspect given a bit more time aging this will mellow out. The beer was slightly malt forward but definitely dry, not sweet. I picked up a subtle hint of sourness. If I hadn't been looking for the sour taste I wouldn't have noticed it.

When I brew this again I'd like to get the beer darker without adding any more burnt coffee flavor. For this first batch my roasted barley was around 300 L. I fear if I replace with a 500 L roast it will alter taste significantly.

Question: what's a good approach to darkening a recipe without modifying taste? Debittered black roast?

I'll also reduce amount of DME for priming targeting 1.5 vol CO2 vs 1.7 on this batch.

Attached are 2 photos. The one with 2 side by side glasses has Guinness bottle draught on the left and the "brewer's share" of my clone brew prior to bottle conditioning on the right. The second photo with one glass is my clone after 2 weeks in bottle and having just done the air injection method. Attachment 217058Attachment 217059




Sent from my iPhone using Home Brew


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