Originally Posted by Netflyer
TD, read back through this thread a bit - I was wondering about the BYO schedule too, convinced myself to try RiClarkes because 25% non-modified was right on the cusp of needing the early rest. I was convinced by others that the flaked was pressed and the enzymes were present and therefore didn't need the rest. I think if you scroll back you can see someone did follow the BYO mash and wasn't happy w/the results. The BYO ratio of Barley Malt to Flaked to Roasted is slightly different than this clone also. Again, in this thread people tried that and weren't as happy. So I figured I'd stick to the RiClarke method since he was working at it a good while. Sour the Guiness and one rest at 154F and the beer is really spot on only better cause it is fresh!
Which version of commercial Guinness was used for the souring? Can, Widget Bottle, or the Foreign Extra Stout? I assume the can or widget bottle.
I may try this recipe next, I'm intrigued. Though, right now, I doubt I could hit a Mash target to save my life!
By the way, wanted to point out in case it wasn't obvious, earlier in the thread someone posted a nice link for an old BYO article detailing brewery and Guinness process. The "sources" I used for my recipe were (mostly) BYO magazine Clone recipes for 150 popular beers, AND their Sep 2008 issue which has an article by Jamil Zainasheff about Dry Stout (comparing the big 3 from Ireland Guinness,Beamish, and Murphy's) and giving tips on how best to replicate these styles. In this article, he advocates crushing the roasted Barley (500SRM by the way) into POWDER using a coffee grinder. The mash schedule is like I listed above, though I deviated slightly from his grain bill , his has a lower % flaked barley than mine and more pale malt and higher OG (target 1.041) My target was 1.038 but I hit 1.048 - oh well.... He lists the recipes as "style" rather than Clone..