Originally Posted by kitemanks
After trying to clone Guinness time after time I wanted to discount the simple formulation from the article on page 2 of this post so I went ahead and brewed it. I used the exact brewery ratio of pale,flaked, and roast, listed. I also used the exact brewery temps and times listed and wow that was a rather long protien rest.
I'm glad I read your post, I was thinking about those ratios after reading that article also. But before I did it I read it again and dude, it says raw barley, not flaked. So, unprocessed would need the long protein rest at what was it? 135 for 75 min I think... then a second at like 153 for 45. But we are using flaked, that is not raw is it? So it doesn't need the early rest. But I could be wrong!! If we are using what they consider raw and flaked is the same as raw then we SHOULD be thinking of that initial rest. But this clone doesn't have that rest and uses flaked and so many people like this recipe I think rather than waste my time with the ratio's from the article (and don't forget it said ABOUT 65 - 25 - 10 not EXACTLY 65 - 25 - 10) I'll follow the outlaw brew method
- Thanks Riclarke, I mean he said he had been 'working' at this and others have confirmed the souring of guiness as a confirmed good try at the guiness 'secret' ingredient.
My only change will be to use Irish Ale Yeast 1084 (Wyeast) and I'll make a starter 24 hrs before... I'll not freeze the sour beer, but instead pasteurize and add it to the 0-time wort... Brewing this on Sunday if the weather co-operates.