All-Grain - Guinness Draught Clone - Page 7

gunner11 · 02-15-2010, 04:20 PM

I have heard mixed reviews on using the Wyest Irish Ale yeast for stouts. Those of you that have used them with this recipe, does it create a sweeter stout or does it give you the dry guinness taste? Is the Nottingham a better choice? I am planning on trying this soon.

Netflyer · 02-15-2010, 04:59 PM

Quote:

Originally Posted by gunner11

I have heard mixed reviews on using the Wyest Irish Ale yeast for stouts. Those of you that have used them with this recipe, does it create a sweeter stout or does it give you the dry guinness taste? Is the Nottingham a better choice? I am planning on trying this soon.

Interesting you should ask, I used the Wyeast Irish Ale yeast on this and OG 1.053 and FG was like 1.017 which was higher than I thought I would have liked. Having said that I need to emphasize the word THOUGHT. This particular batch of beer is the first batch I ever made that I am considering not giving ANY away. It is that good. By far the best brew I ever made, and I've made a few gallons

Not trying to say not to use the Notty, I'm sure you will get better attenuation but the Irish really made an amazing beer and if I lost a few alcohol % I really don't care. Could it be drier... I'm not noticing a big difference. 2 people in a blind taste test who like Guiness were willing to bet me that mine was real Guiness... both were fooled completely. One is my buddy from Ireland so I know he knows since he's been drinking Guiness for 50+ years.

This recipe rocks I can't prost it enough, there are not enough thumbs...

gunner11 · 02-15-2010, 05:39 PM

Quote:

Originally Posted by Netflyer

Interesting you should ask, I used the Wyeast Irish Ale yeast on this and OG 1.053 and FG was like 1.017 which was higher than I thought I would have liked. Having said that I need to emphasize the word THOUGHT. This particular batch of beer is the first batch I ever made that I am considering not giving ANY away. It is that good. By far the best brew I ever made, and I've made a few gallons

Not trying to say not to use the Notty, I'm sure you will get better attenuation but the Irish really made an amazing beer and if I lost a few alcohol % I really don't care. Could it be drier... I'm not noticing a big difference. 2 people in a blind taste test who like Guiness were willing to bet me that mine was real Guiness... both were fooled completely. One is my buddy from Ireland so I know he knows since he's been drinking Guiness for 50+ years.

This recipe rocks I can't prost it enough, there are not enough thumbs...

Awesome!!! Exactly what I was hoping to hear. The closer I can get to Guinness the better.

Netflyer · 02-16-2010, 01:17 AM

Follow the recipe though, sour the real Guiness a few days before or a week before and freeze it away... I soured it for about 5 days and then just boiled it and put it in the wort on the 5th day when I brewed.

gunner11 · 02-16-2010, 01:46 AM

Quote:

Originally Posted by Netflyer

Follow the recipe though, sour the real Guiness a few days before or a week before and freeze it away... I soured it for about 5 days and then just boiled it and put it in the wort on the 5th day when I brewed.

Will do. I can not wait to give this a try. I am an avid Guinness fan.

DarkSide · 02-16-2010, 03:13 AM

I can't wait to give this a try. Is anyone aging this beer for anytime? Or are most drinking it as soon as it's ready? Can anyone comment who has let it age, as far as better or worse?

Netflyer · 02-16-2010, 03:39 PM

Well, I started tasting after a week in the bottle... Week one was outstanding with serious coffee aftertones (although of course it was undercarbonated this young in the bottle), week two was also outstanding with slightly less aftertones but better blended flavors and carb was nice, I'm not up to week 3 yet. Guiness is the light dark beer though, it isn't meant to need much aging. As opposed to a thick porter with a crud load of black patent and chocolate, heh, I tried that it needed 6 mos... this is pretty quickly very drinkable... I think others would agree.

jgourd · 02-16-2010, 04:25 PM

Quote:

Originally Posted by Netflyer

Well, I started tasting after a week in the bottle... Week one was outstanding with serious coffee aftertones (although of course it was undercarbonated this young in the bottle), week two was also outstanding with slightly less aftertones but better blended flavors and carb was nice, I'm not up to week 3 yet. Guiness is the light dark beer though, it isn't meant to need much aging. As opposed to a thick porter with a crud load of black patent and chocolate, heh, I tried that it needed 6 mos... this is pretty quickly very drinkable... I think others would agree.

But how did it compare with Guiness?

patrck17 · 02-22-2010, 12:13 AM

Made this beer a few weeks ago, just transfered to the keg for a little conditioning. Gave it a taste and this beer is great. Can't wait till its ready I'll enjoy this one a little more than usual this St. Patrick's Day.

**TrickyDick** · 02-26-2010, 06:03 PM

Brewing a version today as we speak.

Had some mash problems.

Grist I used is:
5# Marris Otter
2.5# Flaked Barley
14 oz Roasted Barley

Mash PLAN was
120x 15 min
150x 60 min
168 MashOut

Here is what REALLY happened.

Crushed the Roast Barley to powder (as recommended by Zamil in a BYO article covering Dry Stout Sep 08 issue). Milled the rest as per usual.

Mashed in w 8qts @ 136, in my pre-heated Mash-Tun, and OVERSHOT the first rest by 9 degrees ! Only mashed for 13 min instead of 15 bc next infusion was at correct temp.

5.16 qts @ 190' (got this from Promash) to bring me to 150. Only hit 146 though, and that dropped to 143 by 30 minutes. So I added another qt of boiling water (promash said that'd take me to 150) I stabilized at around 147. dropped to 143 by 60 min mark, and I infused 9 qts boiling water - only hit 164, not the 168 target.

Something must be wrong here. Promash has been pretty good in past. Hate step mashes in the 10 gallon cooler BTW. Can't wait til my Brutus is done! Maybe the Thermal Mass is off 0.17 is what Ive been using, or maybe the grist bill too small for that cooler not sure. anyway on to the sparge.

Was planning a Batch sparge, but during first run-off stuck 3 times! Using a Bazooka screen since bottom has un-bonded and false bottom no longer works in this cooler (another reason looking forward to the Brutus!) As we speak, the last bit is slowly running off at a trickle and I can batch sparge and wait another hour....

So what went wrong? Thought the 120 rest would help reduce beta Glucans from the flaked barley? Too much roast malt powder/flour clogging the bazooka? Would Rice Hulls have helped? Maybe mash temp being off (129 instead of 120) threw out of Beta Glucan rest range - can't find my book right now to look up).

Also, why the screwed up mash targets used Promash... Is my grist bill too small for 10 gallon cooler? is the Thermal Mass off? Confused..

Question on the souring Guinness trick. Which guinness do you use? Can, Widget Bottle, or Stout Bottle w/yellowish label? You think I could boil the soured beer, and add to full keg once this batch is done? Did you add any uncrushed barleycorns to the bowl of guiness to provide the souring bacteria or just let airborne nasties do their job?

For any in the Orlando area, found a place to get Nitro mix cylinders, buy, filled, re-filled, and even rented I think.

Thanks!

TD