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andycr · 11-20-2012, 10:51 PM

Brewing this next, I too fell into the Briess Roasted Barley trap (assumed it was right due to the recipe on page 1 listing 300L). Asking Brewmasters Warehouse to change it if it hasn't been packaged yet, if it has I'll just have a nice creamy dark brown ale instead.

brodacious · 12-28-2012, 05:46 PM

Trying to make my goals for the year (60 Gallons) so I'll be squeezing this one it, Hitting My LHBS to pick up the goods for this one.
Planning on Brewing it Sunday using a small sample for a starter then pitching that on Monday.

This will be my 3rd AG (All this month!) The prior two went very well!

Now for my questions:

I've read the entire thread and am a bit confuserated about the 300L vs 500L roasted Barley. Basically what I get from it is: STAY AWAY FROM BRIESS RB?

Also, 12g in a 60 qty... am I going to have to sit next to the burner with my hand on the value the entire time?

Also, (Duh, but just to confirm) Acidulated Malt = Acid Malt?

Thanks BM for the recipe! I'll post updates on how its going..

andycr · 12-29-2012, 02:40 AM

My understanding was to use 500L - if I recall correctly from my combing through the thread for the same reason, the creator of the recipe even said so in a later post, but I imagine the recipe was created using software that didn't have 500L in it's database. I went with 500L and the color is perfect - black as night and garnet at the edges. I've yet to bottle it, so jury's out on flavor.

Yes, acidulated malt is acid malt.

LTownLiquorPig · 12-29-2012, 10:42 AM

Was going to use this recipe as a base for my first extract + steeping grain batch. My LHBS is about 40 minutes away, but we were in the area last night so I grabbed the ingredients last night. Here's my problem: I reversed the amounts of roasted barley vs. flaked barley. Should I run half as much flaked as I'd planned or should I wait and get the rest? Could I use oats instead?

Thanks for any help!

sathrovarr · 01-13-2013, 06:13 AM

Don't you have to use sour guinness for making a clone?
And also, I can't get liquid yeast, what will be the best dry yeast substitute?

flyingfinbar · 01-14-2013, 06:32 AM

Is black barley, at 500srm, a suitable substitute for the roasted barley at 300srm, or would it be too astringent? I'd love to brew this, but I'm trying to figure out the color situation.

andycr · 01-22-2013, 03:59 PM

I tasted this against Guinness side-by-side. Guinness was on nitro, so that affected my perception. However, they were pretty darn close, but this recipe had a more harsh roast bitterness than Guinness did, and of course was lacking that additional dimension of soured stout flavor. Mine also finished at 1.020, which I'm still going to blame on my mash thermometer being out of true, so I'll aim for a 4 degree lower mash temp this time around.

I saw a video of the Guinness brewery, and interestingly, their wort pre-boil looked blonde when they were taking a gravity reading. I'm guessing they do something unique to the roast barley separate from the mash to avoid harshness.

I'm thinking I'll brew this again within a week or two so it's ready for St. Patrick's day, with two additional changes just for entertainment's sake.

- Mash lower, around 148
- Separate out and cold steep the roasted barley, to try to get that smoother roast bitterness Guinness has
- Sour some Guinness and add late in the boil

Remember folks, if you want this on St. Patrick's day, warm up your mash paddles. It's getting close!

**norvegicus** · 01-24-2013, 12:34 PM

Mine came out a bit too sour so I'm going to back off on the acid malt next time. I loooove having some "Guinness" on tap at home all the time though....

mgortel · 01-28-2013, 04:13 PM

Quote:

I saw a video of the Guinness brewery, and interestingly, their wort pre-boil looked blonde when they were taking a gravity reading. I'm guessing they do something unique to the roast barley separate from the mash to avoid harshness.

I believe Guiness steeps their roasted barley/grains separate to prevent the mash pH from going to low.

ANyone thats has brewed this and had it turn out GREAT....any idea what your mash pH is? I am thinking I shoiuld be shooting for 5.5 to 5.6

mgortel · 01-28-2013, 09:29 PM

BTW....I did not see mash details in original post....

60 minutes at 152F sound about right? What have you guys done?