Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Ode To Arthur, Irish Stout (Guinness Clone)

Reply
 
LinkBack Thread Tools
Old 05-26-2010, 11:00 PM   #161
stagstout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: wisconsin
Posts: 125
Default


im going to brew this on memorial day, i thought it would be fitting since im irish (no disrespect to our soldiers and veterens out there). Only thing I am going to do different is use black barley in place of the roasted barley (300). I recently made a stout with rb (300) and i feel that you need something along the lines of 500-600 to get that guinness bitterness. Maybe i'll be wrong, we'll see. I'm also shooting for the extra stout style, have 24 oz of soured extra stout guinness ready to go on brew day. cheers

__________________
stagstout is offline  
 
Reply With Quote Quick reply to this message
Old 07-08-2010, 01:08 AM   #162
UnderThePorchBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Posts: 223
Liked 4 Times on 3 Posts

Default


I have this going now but as I was brewing it was fiddling with my iphone brew apps and realized that I can scale this up to 6% which is what the bottled Extra Stout is. Can this be scaled up to 6.0% ABV to give a close approximation to the Extra Stout or are they completely different recipes? Has anyone done this?
Ben

__________________
UnderThePorchBrewing is offline  
 
Reply With Quote Quick reply to this message
Old 08-01-2010, 07:44 PM   #163
JBrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Panama City, FL
Posts: 961
Liked 4 Times on 3 Posts

Default


How would this recipe work as a irish oatmeal stout with 1 to 2 pounds of flaked oats, or maybe a combo of oat malt and flaked oats? Can Irish stouts become oatmeal stouts, or is the yeast and grain bill too wrong for it? thanks for info.

__________________
Primary: Empty

Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale

Gallons Brewed In 2011-40
JBrady is offline  
 
Reply With Quote Quick reply to this message
Old 08-04-2010, 05:18 AM   #164
Adam78K
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Seattle
Posts: 335
Liked 1 Times on 1 Posts

Default


Hi I just did the percentage as BM said to but for some reason on Beer Smith my SRM is more Brown and it is 17. Wondering any help would be greatly appreciated also brewing this recipe this weekend so faster the reply the more I would appreciate it.



-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ode To Arthur (Guiness Clone)
Brewer: Adam Korby
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 21.7 SRM
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 68.42 %
2.25 lb Barley, Flaked (1.7 SRM) Grain 23.68 %
0.75 lb Roasted Barley (300.0 SRM) Grain 7.89 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 27.6 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 9.50 lb
----------------------------
My Mash
Step Time Name Description Step Temp
150 min Mash In Add 16.00 qt of water at 159.5 F 151.0 F
10 min Mash Out Add 16.00 qt of water at 186.8 F 168.0 F


Notes:
------
First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref.
Guinness) by leaving it out in a bowl a week or more & then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout

-------------------------------------------------------------------------------------

__________________
Primary Dusseldorf Alt
Secondary Russian Imperial Stout
Bottle Conditioning Janet Brown, Russian Imperial Stout.
On Deck Ryed Up Kolsch
Adam78K is offline  
 
Reply With Quote Quick reply to this message
Old 08-05-2010, 08:35 PM   #165
NotALamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: OH
Posts: 143
Liked 1 Times on 1 Posts

Default


You need to use 500 srm black roasted barley, I use 6/2/1 for a five gallon batch.

__________________
NotALamer is offline  
 
Reply With Quote Quick reply to this message
Old 08-05-2010, 11:35 PM   #166
Adam78K
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Seattle
Posts: 335
Liked 1 Times on 1 Posts

Default


Ok so here is my options at my homebrewer shop I have either roasted barley or just plain black barley. If I do use black barley should it also be 10 percent in the recipe?

__________________
Primary Dusseldorf Alt
Secondary Russian Imperial Stout
Bottle Conditioning Janet Brown, Russian Imperial Stout.
On Deck Ryed Up Kolsch
Adam78K is offline  
 
Reply With Quote Quick reply to this message
Old 08-06-2010, 01:25 AM   #167
NotALamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: OH
Posts: 143
Liked 1 Times on 1 Posts

Default


You want 500 srm unmalted barley, should be about 10% of the grist.

__________________
NotALamer is offline  
 
Reply With Quote Quick reply to this message
Old 08-09-2010, 01:18 AM   #168
Adam78K
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Seattle
Posts: 335
Liked 1 Times on 1 Posts

Default


Well brewed this today and my cooler went down do I had to do a paint strainer bag method and my gravity is only 4.24 and it is already in the fermentor with yeast in it. Was wondering if I should just leave it be or try and add something? Any suggestions?

__________________
Primary Dusseldorf Alt
Secondary Russian Imperial Stout
Bottle Conditioning Janet Brown, Russian Imperial Stout.
On Deck Ryed Up Kolsch
Adam78K is offline  
 
Reply With Quote Quick reply to this message
Old 08-09-2010, 01:20 AM   #169
NotALamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: OH
Posts: 143
Liked 1 Times on 1 Posts

Default


RDWHAHB, leave it alone. You could add sugar if you really need more alcohol, but I wouldn't.

__________________
NotALamer is offline  
 
Reply With Quote Quick reply to this message
Old 08-11-2010, 04:32 AM   #170
android
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Ames, Iowa
Posts: 3,117
Liked 38 Times on 31 Posts
Likes Given: 3

Default


Quote:
Originally Posted by Adam78K View Post
Well brewed this today and my cooler went down do I had to do a paint strainer bag method and my gravity is only 4.24 and it is already in the fermentor with yeast in it. Was wondering if I should just leave it be or try and add something? Any suggestions?
what do you mean your gravity is at 4.24?
__________________
primary: APA

ebay temp controller | thermostat temp controller
android is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Murphy's Irish Stout Clone KingBrianI Recipes/Ingredients 40 05-31-2014 11:09 AM
kit Guinness clone to chipotle stout questions? brewingsam Recipes/Ingredients 14 04-11-2009 12:06 AM
Guinness Extra Stout Clone? ddwill Beginners Beer Brewing Forum 4 09-10-2008 03:54 PM
Is Irish yeast best for a guinness clone? jzal8 Recipes/Ingredients 10 02-08-2008 11:53 PM
Guinness extra stout clone Mustangfreak General Beer Discussion 5 01-15-2008 01:11 AM