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RICLARK · 01-30-2009, 02:29 PM

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 43
Boiling Time (Minutes): 90
Color: 24.7
Primary Fermentation (# of Days & Temp): 10 Days at 65
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 10 Days at 65
Tasting Notes: I have been working at making a clone, This is pretty much spot on.

Guiness Draught Clone 68% Eff.

8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
3.00 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
2.00 oz Goldings, East Kent [6.20 %] (60 min) Hops 43.0 IBU
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Mash: 3.75 Gal 170.5 Degrees for 45 Min
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 1
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 2

Cool to 65 Pitch Nottingham let ferment 10 days at 65, Rack to Secondary for 14 days at 65.

Brewers note: To get the sourness of guiness. 1 Week before brewing put 24oz of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 30 mins left in your brew put the sour guiness on the stove and boil it for 10 mins then add it to flameout on your brew.

Brewers note two: Remember when brewing this beer that you will not get the creaminess of Guiness unless you have Nitrogen Injection. However the Taste is spot on. Enjoy

**Opherman47** · 01-30-2009, 03:48 PM

nice thoughts about souring existing guiness then adding it, great deal

**mattmcl** · 01-30-2009, 04:27 PM

I've got a similar recipe in primary right now, but I used acid malt for sourness. This is from someone else's recipe, can't remember who. And it's for 5 g.

5.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 63.77 %
2.13 lb Barley, Flaked (1.7 SRM) Grain 24.64 %
0.88 lb Roasted Barley (300.0 SRM) Grain 10.14 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.45 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 28.7 IBU
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale

RICLARK · 01-30-2009, 06:16 PM

Quote:

Originally Posted by mattmcl

I've got a similar recipe in primary right now, but I used acid malt for sourness. This is from someone else's recipe, can't remember who. And it's for 5 g.

5.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 63.77 %
2.13 lb Barley, Flaked (1.7 SRM) Grain 24.64 %
0.88 lb Roasted Barley (300.0 SRM) Grain 10.14 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.45 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 28.7 IBU
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale

I Tried that exact recipe and the Acid Malt didn't give me what I was looking for. I was talking to someone at the Lhbs about 2 months ago and he told me about the Souring guiness. I was amazed in the end Just wish I had Nitrogen.

**mattmcl** · 01-30-2009, 06:19 PM

Quote:

Just wish I had Nitrogen

I hear you. I prime with DME, which gives smaller bubbles, the mouthfeel is closer to nitrogen. IMHO anyway.

Pelikan · 02-04-2009, 12:13 PM

Is the 170.5 the strike temp for the mash, or the actual, equalized temperature? What about the 185 for the sparges? I'm fairly certain they're strikes, but it might be worth pointing out.

Could the thawed, soured Guinness be added to the boil pot at 10 minutes remaining, as opposed to the separate boil (ie: what's the justification)?

Very interesting recipe. I've never actually seen a Guinness clone directly address the soured-beer addition. I'm most likely going to be giving this a shot somewhere down the line.

**pompeiisneaks** · 02-05-2009, 08:02 AM

I had the exact same question... Those temps seem really high to me for a mash. Are they for strike water temp? What's the actual mash temp supposed to be? Or am I just clueless, I thought you always were within say 145 to 160 range for pretty much all mashes? I want to try this one Sat and want to clarify!

flyangler18 · 02-05-2009, 10:12 AM

Looks like it is a formatting error; the temperatures listed are indeed strike temps to equalize at some level. For a stout, I'd guess that the mash temp is 154° and the grain bed during the sparge should be approximately 168°.

Bjornbrewer · 02-05-2009, 10:56 AM

With 3lbs of Flaked Barley did you have any problems with a stuck sparge? I think I might throw in a hand full of rice hulls.

Looks good though...going to try this in a couple weeks.

RICLARK · 02-05-2009, 02:12 PM

Quote:

Originally Posted by Pelikan

Is the 170.5 the strike temp for the mash, or the actual, equalized temperature? What about the 185 for the sparges? I'm fairly certain they're strikes, but it might be worth pointing out.Could the thawed, soured Guinness be added to the boil pot at 10 minutes remaining, as opposed to the separate boil (ie: what's the justification)?

170.5 is the strike temp Hold mash at 158.0 for 45 min

185 is what I use for my batch sparges I get better Eff that way.

As far as adding the thawed guiness to the boil, I dont think that it would be a problem. I didnt do it because I was told to do it the other way Ill probably just add it straight to the boil when I make this again.