Irish Stout Ode To Arthur, Irish Stout (Guinness Clone)

jlinz said:

Just tapped this recipe. Tastes great, even after less than a week in the keg. I don’t know about it being a guiness replica, because guiness has that minerL taste from the water, but as a nice dry stout recipe, I wouldn’t change a thing.

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By the way, does anyone get a fair amount of vanilla scent in this beer? Wondering if it is normal.

jlinz said:

Just tapped this recipe. Tastes great, even after less than a week in the keg. I don’t know about it being a guiness replica, because guiness has that minerL taste from the water, but as a nice dry stout recipe, I wouldn’t change a thing.

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Do you not make mineral adjustments to your water? If you want Guinness water, all the information you need to do so is readily available.

TxBigHops said:

Do you not make mineral adjustments to your water? If you want Guinness water, all the information you need to do so is readily available.

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No, I don’t. But, you’re right, it’s not a knock on the recipe at all. I actually really like it with my tap water and campden.

Just for the record...

Been years since I posted on this thread and I've made many of dark brews in pursuit of the perfect pour. Guess what. This one may be the best yet.
As I prepare to make another batch let me offer my gratitude and thanks to BierMuncher for a job well done.

Cheers my friend!

Sudz said:

Just for the record...

Been years since I posted on this thread and I've made many of dark brews in pursuit of the perfect pour. Guess what. This one may be the best yet.
As I prepare to make another batch let me offer my gratitude and thanks to BierMuncher for a job well done.

Cheers my friend!

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This post could not possibly have happened at a better time. I had narrowed it down to this and one other stout recipe that I was planning on making this weekend. This makes my decision much easier... Thanks @Sudz

Brewkinger you will like the hint of coffee. Just right. Let us know how it went for you in a few months.

Enjoy!

Just got my ingredients to brew this. Trying to keep my pipeline full while giving this brew adequate time to bulk condition. I have been using exclusively Omega's Voss Kveik yeast since last year in all of my brews (including an oatmeal stout about a year ago). I also haven't done a secondary since I picked up the hobby again two years ago. I planned on leaving this to ferment for a week and condition for two weeks before bottling.

Has anyone observed a minimum time before this beer is ready to drink? I've got plenty of bottles to let it condition in the bottles for a little while. Any thoughts?