dry stout. but unless you get your water chemistry right its not going to taste exactly the same as the real thing.
With a case of Guinness, in my neck of the woods, costing around 35 bucks, it doesn't take a genius to fiqure out that it is cheaper to make your own. The original recipe is for an all-grain brewer, but I have listed the substitutions for the extract brewer.
Ingredients:
7 pounds, Crushed pale malt
2 pounds, Flaked barley
1 pound, crushed roast barley
1 ounce, bullion hops
3 ounces, northern brewer hops
1 tsp. CaCO3 (if you are in a soft water area)
yeast starter made from a bottle of Guinness or a liquid yeast
OG: 1045-1053
Extract brewers: Substitute 2 cans of a light extract for the 7 pounds of pale malt. Also, if you don't want to make a yeast starter use Whitelabs Irish Ale yeast or Wyeast Irish Ale yeast.
I generally boil at 60 minutes, 30 minutes and 15 minutes and add my hops in at those intervals. At the 15 minute mark, I also use Irish moss to help settle the solids.
Originally Posted by ericsbeerpage.com
http://ericsbeerpage.com/Beer/Recipe/guin.html
Ingredients:
9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)
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.
At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will help.
A certified beer judge could not tell this from bottled Guinness.
Here are the basics on dry stout (Guiness). I had a good homebrewed dry stout where the brewer added some lactic acid instead of adding a percentage of soured beer. I think it got a general consensus of around 35ish in my BJCP class. Think it might have been a Midwest kit.
I wouldn't worry too much about water at the moment. If you are pretty new to brewing, it can get very confusing, very fast. I'd see how it comes out, and if you aren't satisfied, tweak the water.
Here are the basics on dry stout (Guiness). I had a good homebrewed dry stout where the brewer added some lactic acid instead of adding a percentage of soured beer. I think it got a general consensus of around 35ish in my BJCP class. Think it might have been a Midwest kit.
I wouldn't worry too much about water at the moment. If you are pretty new to brewing, it can get very confusing, very fast. I'd see how it comes out, and if you aren't satisfied, tweak the water.
how would you make a starter from a bottle of guiness
how would you make a starter from a bottle of guiness
also bear in mind that a Guinness clone won't quite taste right have the right mouthfeel unless you use nitrogen/beer gas to dispense it.
not that it would be 'bad'...just not 'identical'
...especially if you need a special nitrogen regulator. Seams like a long way to go for a dry stout.
True, but you can (I did) buy a regulator that is used for CO2, Air, and N. So then you only need on regulator and two tanks, and one stout faucet.
But I agree I have had Guiness on CO2 rather than Beer Gas at the bewery and there is a difference. Not a bad difference but different none the less.
I wouldn't get hung up on all the nitrogen stuff. The first beer I made from extract was a dry stout. I didn't sour any beer and I didn't do anything with nitrogen, just bottle carbed it, and it turned out excellent. In fact I think I will go get one out of the fridge right now.
I did not know there is a regulator that can take both bottles. I heard CO2 and N bottles are threaded differently. But some folks can get the beer gas mix in a CO2 bottle.
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