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Old 11-08-2009, 07:55 PM   #21
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Mmmmnnnn I'm sampling from my carbing keg periodically. This stout is great. It's definitely a quaffer and if I had this stuff on nitro I would probably begin to start pissing black lol...

Good stuff RICLARK, two thumbs up in my book.

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Old 11-12-2009, 02:27 PM   #22
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Quote:
Originally Posted by 1nitrous View Post
so when you sour the guinness on the counter did you leave the bowl uncover risking an infection in it?
Thats pretty much what your trying to get

When I soured mine I just covered it with a strainer to keep bugs out but otherwise it was completely open to the air.
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Old 11-12-2009, 06:26 PM   #23
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Thats pretty much what your trying to get

When I soured mine I just covered it with a strainer to keep bugs out but otherwise it was completely open to the air.
Can the same effect be created with 'acid malt'?
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Old 11-15-2009, 02:01 AM   #24
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apparently not...

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Originally Posted by RICLARK View Post
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.
Superb work, Riclark. I had a pint of guinness in a pub a while ago and fancied brewing some myself to make black and tan and just drink good dry stout.

I keep forgetting how good Guinness is, probably because I don't like the nitrogen effect. Being able to brew a clone and drink Guinness without the nitrogen... perfect!

Thanks again, Rick.

Out of curiosity, what is actually happening with souring process? Are you letting acetobacter get at the Guinness and therefore putting a bit of vinegar in the final product?
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Old 11-15-2009, 02:21 AM   #25
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170.5 is the strike temp Hold mash at 158.0 for 45 min
I have another question. This is a high mash temp. As a dry stout I would have expected a lower mash temperature in order for it to ferment dry. I would expect this high mash temp to result in a really sweet stout. Is this to create more body to emulate the nitrogen effect, or have I completely misunderstood what Guinness is about?
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Old 11-15-2009, 02:18 PM   #26
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On mine I didn't want it to be too sweet so I mashed at 154, that way I still get some body but should end up a bit drier.

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Old 11-15-2009, 05:13 PM   #27
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Canadian North,"I'm keen to give this recipe a try.

Think I can use raw barley (hulled) instread of flaked barley? Would a cereal mash be required?

thanks!!!"

Threw the articles I've read Guiness now uses raw whole barely and then mills it with the rest of the grain because they have new extremely hard mill heads. In the past they have used flaked barely. I would be worried about your mill a little bit if leaning twards the raw whole barely.

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Old 11-15-2009, 05:29 PM   #28
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Quote:
Originally Posted by Philsc View Post
I have another question. This is a high mash temp. As a dry stout I would have expected a lower mash temperature in order for it to ferment dry. I would expect this high mash temp to result in a really sweet stout. Is this to create more body to emulate the nitrogen effect, or have I completely misunderstood what Guinness is about?
I agree these temps are to high I think. Correct me if I'm wrong but after doing extensive R&D on my clone some general rules do apply. You want an acid rest when using a high percentage of flaked barely as this receipe does. Page 2s Mash temps are from the brewery. The extended rest of 75 min @ 135 gives the head and texture while also taking away the heaviness and watering the beer down slightly. Guinness is not a heavy beer. The lower mash temp of... what is it 152F?? keeps from adding additional depth and dries the beer. I think another reason adding Guinness helps is thats what they do at the brewery. They supposidly mix batches for taste.... and they also add an extract that is their secret ingredient.

My 2 cents towards collaboration on our mutual endevor
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Old 11-15-2009, 05:31 PM   #29
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To me, having a dry stout with that high IBU 's you would need it to be a little sweet to balance out the harshness of the grain and hops.

IIRC it was in Pappa Charlies book The Home Brewers Companion that he tells how to put the "tang " in a Guiness clone by souring and pastuerizing a portion of stout to add to the finished brew.

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Old 11-15-2009, 09:16 PM   #30
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Quote:
Originally Posted by kitemanks View Post
Canadian North,"I'm keen to give this recipe a try.

Think I can use raw barley (hulled) instread of flaked barley? Would a cereal mash be required?

thanks!!!"

Threw the articles I've read Guiness now uses raw whole barely and then mills it with the rest of the grain because they have new extremely hard mill heads. In the past they have used flaked barely. I would be worried about your mill a little bit if leaning twards the raw whole barely.
Yeah, I see what you mean. My mill is homemade, and not so tough - so I'll save the whole barley for roasting and go with the flaked barley
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