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-   -   Ode To Arthur, Irish Stout (Guinness Clone) (http://www.homebrewtalk.com/f68/ode-arthur-irish-stout-guinness-clone-28239/)

BierMuncher 04-24-2007 06:02 PM

Ode To Arthur, Irish Stout (Guinness Clone)
1 Attachment(s)
Named for Arthur Guinness and his silky smooth contribution to the world.

I have a few extra cornies on the way to the house so I'm going to try and get two of these filled and set aside. I'd love to let these guys condition for 3-4 months before tapping them next fall. I'm not sure that's gonna happen though...:o

Many thanks to Dude (and others), whose guidance helped me keep this Guinness Clone true to it's simple roots...


Originally Posted by Dude
Guinness is about as simple as you can get...Guinness is pale malt, approximately 25% flaked barley and approximately 10% roasted barley.

Batch Size: 10.00 gal
Boil Size: 12.00 gal
Estimated OG: 1.044 SG
Estimated Color: 23.8 SRM
Attachment 1561
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

11.00 lb Pale Malt (2 Row) UK (3.0 SRM) 63.8 %
4.25 lb Barley, Flaked (1.7 SRM) 24.6 %
1.75 lb Roasted Barley (300.0 SRM) 10.1 %
0.25 lb Acid Malt (3.0 SRM) 1.4 %

3.00 oz Goldings, East Kent [5.00%] (60 min) Hops 31.2 IBU

1 Pkgs Irish Ale Yeast (WLP004)
Mash Schedule: Single Infusion Medium Body, Batch Sparge
Total Grain Weight: 17.25 lb

Oh...and this just in for those wondering how this would stack up against other stout recipes:


Originally Posted by farmbrewernw (Post 1295009)
Got second place with this beer in a recent home brew comp!

EdWort 06-11-2007 04:37 PM

Have you tapped this yet? If so, please let us know how it turned out.

BierMuncher 06-11-2007 08:25 PM

2 Attachment(s)

Originally Posted by EdWort
Have you tapped this yet? If so, please let us know how it turned out.

Yes I did. Couldn't resist.

I can see now where the canned/bottled, local draft versions get mixed reviews from the folks who have tasted an "authentic" recipe.

This recipe was much roastier than I would have expected. Very good though.

I'd imagine that changing the grains ratio from 65% Pale, 25% Flaked Barley and 10% Roasted Barley to 70%, 25%, 5% would tame down and mellow the flavor.

I happen to like this recipe and will likely brew it again. It came in a bit higher ABV% than I would have thought...around 5.2%. Turns out that my Bass & Co Ale is also ready to tap and I've been serving up authentic Black & Tans which are outstanding. I'm willing to bet that this combo tastes even better during the cold winter months.

Attachment 1875

Attachment 1876

boldone 06-13-2007 02:46 PM

I brewed one similar to this. I made one error though. I scaled a 10 gallon recipe down to 5 gallon. At the last minute I decided to add the acid malt. I put the full .25 lb in. I am hoping it is not too sour. It did not taste bad after the boil, so I will see.

I racked onto a Safale 04 yeast cake I had from the Irish Red I brewed the week before. My OG came in at 1.040.

Dry Irish Stout

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.25
Anticipated OG: 1.041 Plato: 10.18
Anticipated SRM: 37.2
Anticipated IBU: 44.8
Brewhouse Efficiency: 68 %
Wort Boil Time: 60 Minutes


% Amount Name Origin Potential SRM
64.9 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.8 1.00 lbs. Roasted Barley Great Britain 1.029 575
21.6 2.00 lbs. Flaked Barley America 1.032 2
2.7 0.25 lbs. Sauer(acid) Malt 1.035 2

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
2.00 oz. Goldings - E.K. Pellet 5.00 44.8 60 min.


Amount Name Type Time
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)


DCL Yeast S-04 SafAle English Ale

wolf08gang 09-03-2007 06:29 PM

I brewing this one today. I'll post back when it's in my glass.

BierMuncher 09-04-2007 02:09 AM


Originally Posted by wolf08gang
I brewing this one today. I'll post back when it's in my glass.

Keep us posted on the brew process.

My SWMBO had a couple of work friends over Friday night and of course I had to give their husbands the brew shop and sampling tour. When we came across this beer, the guys took a swig of the "black gold" and that was it...

They pert near poslished off nearly half a keg in about 30 minutes. It was much more of a success than I would have thought.

Krieger betrunkener 10-02-2007 12:11 AM

Guinness and Killian's Red are my all time favorite beers (sticking with my heritage I guess) , so thanks for posting.

Two questions though- You said a buttload of starter but didn't specify- how big of a batch of starter did you use?

And two- It doesn't need to be a Killian's clone, but does anyone here know where to find a good Irish Red recipe?

wolf08gang 10-27-2007 12:41 AM

I love it! It needs to age though. I tried it two weeks in the bottle. Not so hot. Three weeks... not much better. Let it sit in the bottle at least a month, maybe more.

It's smooth and delicious. The only change I might consider is maybe to add some carafoam as it doesn't hold it's head very long. I might give that a try next time. I don't know though, it's awful good as is. It's definitely going to be one of my regulars.

Buford 11-25-2007 05:46 PM

I'm drinking a batch made using the basics of this recipe. Poured off of a nitro tap, this stuff is heaven in a glass.

BNVince 11-30-2007 06:32 PM


Originally Posted by Buford
I'm drinking a batch made using the basics of this recipe. Poured off of a nitro tap, this stuff is heaven in a glass.

Every time I see a beer that was poured off from a nitro tap, I get a little tear in my eye. Man, I love that.

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