Guinness stout clone

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WilliamSlayer said:
Update-

Wow. Thats tasty...

More like Foreign Extra Stout in taste than Draught, and that's a good thing IMO. Added just 3oz priming sugar, so the carblevel is nice and low. Good head retention, just not huge ammount (low carbination).

My co-worker was very impressed and I am now the wine/beer guy at work. :)

Tucking this recipie away for a repeat later.
Click to expand...

Which did you end up using?
 
whoaru99 said:
Which did you end up using?
Click to expand...

Sorry! Forgot to post the recipe. ...

Poor Mans Guinness Clone

Recipe specifics:

Style: Dry Stout
Batch size: 5.5 gal
Boil volume: 3.0 gal
OG: 1.048
FG: 1.012
Bitterness (IBU): 30.6
Color (SRM): 28.8
ABV: 4.7%

Grain/Sugars:

3.30 lb Dark LME, 38.6%
2.00 lb Two-row (British), 23.4%
1.50 lb Barley, Flaked, 17.5%
1.00 lb Dark DME, 11.7%
0.75 lb Roasted Barley, 8.8%

Hops:

1.00 oz Magnum (AA 13.7%, Pellet) 60 min, 30.6 IBU

Yeast/Misc:

Maltodextrin, 0.5 unit(s), Additive
Nottingham, 1.0 unit(s), Yeast

Recipe Notes:

Mash flaked barley and 2-row @ 153 for 1 hour in 2.5 gallons of water.

Soured two bottles of Guinness in a bowl for a week, loosely covered to allow air flow but no light. Heated this to kill bacteria, and added during bottling.
 
This is my dry Irish stout recipe:

5 lbs Pale Malt, Maris Otter (3.0 SRM)
2 lbs Barley, Flaked (1.7 SRM)
1 lbs Roasted Barley (300.0 SRM)
2.00 oz Goldings, East Kent [5.80 %] (60 min)
1 Pkgs Irish Ale (White Labs #WLP004)

MASH at 154.
STEEP roasted barley for 20 minutes to reduce astringency. Add to last 10 minutes of boil

OG -- 1.040
FG -- 1.016
 
I just attended Dr. Smith's (beersmith software creator) seminar in Maryland where he reccomended the same steeping method for highly kilned grains. Do you notice a big difference?
 
WilliamSlayer said:
Sorry! Forgot to post the recipe. ...

Poor Mans Guinness Clone

Recipe specifics:

Style: Dry Stout
Batch size: 5.5 gal
Boil volume: 3.0 gal
OG: 1.048
FG: 1.012
Bitterness (IBU): 30.6
Color (SRM): 28.8
ABV: 4.7%

Grain/Sugars:

3.30 lb Dark LME, 38.6%
2.00 lb Two-row (British), 23.4%
1.50 lb Barley, Flaked, 17.5%
1.00 lb Dark DME, 11.7%
0.75 lb Roasted Barley, 8.8%

Hops:

1.00 oz Magnum (AA 13.7%, Pellet) 60 min, 30.6 IBU

Yeast/Misc:

Maltodextrin, 0.5 unit(s), Additive
Nottingham, 1.0 unit(s), Yeast

Recipe Notes:

Mash flaked barley and 2-row @ 153 for 1 hour in 2.5 gallons of water.

Soured two bottles of Guinness in a bowl for a week, loosely covered to allow air flow but no light. Heated this to kill bacteria, and added during bottling.
Click to expand...

I approve of the Nottingham. If you work backwards off the Guinees calories and ABV, you notice that Irish Ale yeast, even at the high end, wouldn't usually attenuate high enough to reach the desired FG.

Don't get me wrong, Irish Ale yeast is great in bigger stouts, but I always scratch my head when I see people use it in smaller dry stouts.
 
I've decided I will be a dark grain steeper. I received many generous compliments about this beer, and i think that's why.

I "washed" the Irish Ale yeast and used it in an IPA. It made me understand what Irish yeast tastes like. I am all for using Irish yeast for an Irish stout.
 
OK, here's my own pitch for opinions, on my FES recipe:

Cerridwen's Elixir
11lbs Maris Otter Malt
1lb Treacle
8oz Roasted Barley
8oz Flaked Barley
8oz Chocolate Malt
1oz Warrior hop pellets
Wyeast #1098 (British Ale east)

Mash 152 deg. F

Admittedly, the choice of base malt and hops are, as much as anything, predicated on what I currently have on hand. Still, I think it should work out well. The only thing that worries me is the treacle, as it really is outside of the style but which could lend an interesting character. Any thoughts?
 

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