Originally Posted by starman
Did you brew your cold steep batch yet? What adjustments did you make to the grain bill?
I did indeed, as soon as my pale ale keg kicks it's going in. Should be in around a week before St. Patrick's day, which will be perfect.
Here's the full recipe I ended up with: http://beersmithrecipes.com/viewreci...t22-harp-stout
The Guinness ended up growing fuzz, so I abandoned the sour Guinness idea. Did some pretty hardcore apartment cleaning during it so who knows what flew in it.
Had to add some acid malt to counteract the higher mash PH caused by just mashing the un-roasted grains, which is okay because I didn't end up adding the soured Guinness. Don't think it's enough to taste anyway - it's just above 3%. Doing it again, I would have done a split mineral addition, adding only the PH-lowering minerals during the mash and the rest just before the boil. That would have lowered the amount of acid malt, but it would be a pain in the ass, and why bother when we want some sourness anyway.
The cold steep went well, room temp overnight. Seems nearly as dark as it would be with mashing the roasted barley - very very deep ruby color, should be black in the glass. Hydrometer sample the other day tasted very interesting, had a scotch note to it, but the verdict awaits St. Patrick's day.