Guinness type beer
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TipsyDragon
Well-Known Member
dry stout. but unless you get your water chemistry right its not going to taste exactly the same as the real thing.
How do I know what the water chemistry should be? Are you talking mainly PH, or other factors. I will be chlorine and chloramine free.:cross:
Edcculus
Well-Known Member
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.
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.
MultumInParvo
Well-Known Member
According to beer smith Dublin has:
Ca 115 ppm
Mg 4.0 ppm
Na 12 ppm
SO4 55 ppm
Cl 19 ppm
HCO3 200 ppm
Although I also read I think in the "Stout" book from brewers association that they now get their water from some nearby mountain?
Ca 115 ppm
Mg 4.0 ppm
Na 12 ppm
SO4 55 ppm
Cl 19 ppm
HCO3 200 ppm
Although I also read I think in the "Stout" book from brewers association that they now get their water from some nearby mountain?
Synovia
Well-Known Member
Guiness isn't just a dry stout. Its also slightly soured.
TipsyDragon
Well-Known Member
the water chemistry for Dublin (i think thats where Guiness is brewed) is fairly well known you can probably find it on the net somewhere. personally i've never been so dedicated to actually try to mimic a brew's water profile so i don't know.
i'm talking mainly of PH but there are other factors that are just part of the water that will affect the taste. but seeing is your a beginner (or at least posting in that forum) i wouldn't bother with adjusting the water profile just brew the beer and be happy.
i'm talking mainly of PH but there are other factors that are just part of the water that will affect the taste. but seeing is your a beginner (or at least posting in that forum) i wouldn't bother with adjusting the water profile just brew the beer and be happy.
Lunarpancake
Well-Known Member
ph , chemicals and minerals in your water are what you need to figure out. I would suggest starting with bottled water for your first batch of Guinness clone and see how you like it. If its not close enough for your taste then you can get into the chemistry of adding stuff to your water.
This is a clone recipe from another site....It has the notes for extract at the bottom
This is an interesting one as well.
This is an interesting one as well.
mitch171
Well-Known Member
I have heard of using aciduated malt to replicate the sour beer addition. But I think the op is going with a sweet stout anyway.
Ever like a milk stout?
Ever like a milk stout?
Hermit
fuddle
I have a bottle now. I think it is sour, not bitter.
jonp9576
Well-Known Member
how would you make a starter from a bottle of guiness
Hermit
fuddle
mitch171
Well-Known Member
You wouldn't.
That only works with bottle conditioned beers.
Although there is (or atleast was) a bottle conditioned version avalible in Ireland.
Guiness here in the states has been filtered and not bottle conditioned at all.
However, Wyeast 1084 Irish Ale is said to be the same strain used by Guiness.
I have been getting ready to do a Guiness clone in the near future. Search Ode to Aruther Stout for what looks like a good AG recipe.
maida7
Well-Known Member
The nitrogen is a huge deal. There is no way your gonna get that light and creamy mouthfeel with out the nitorgen. Those beer gas setups can be fairly pricey. especially if you need a special nitrogen regulator. Seams like a long way to go for a dry stout.
mitch171
Well-Known Member
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.
Mountainbeers
Well-Known Member
I'm pretty sure the OP specified a kit. This one's pretty close.
http://www.northernbrewer.com/default/catalogsearch/result/?q=irish+dry&x=0&y=0
http://www.northernbrewer.com/default/catalogsearch/result/?q=irish+dry&x=0&y=0
maida7
Well-Known Member
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.
Bdogg
Well-Known Member
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. 
maida7
Well-Known Member
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.
Yeah for sure. You can make a great dry stout with out any of those extra things but it won't taste like Guinness. That doesn't make it bad. In fact it could be quite a bit better then Guinness
A few things to note when making a Guinness clone is: you can get that slightly sour note from a small addition of acid malt with your steeping grain. Keep the OG down as much as you can possibly stand it. Guinness is a fairly low ABV beer. Use Target hops for bittering and Willamette to finish, and use a good Irish ale yeast, I like the White Labs. A stout tap on beer mix is the way to go to serve this beer, but if that's not possible for you then keep the carbonation fairly low and pour fast for that strong thick head and soft mouth feel.
Cheers
Jay
Cheers
Jay
mitch171
Well-Known Member
They do take different threads and there is an adapter for it. The trick is having a regulator that can handle high pressure and accurately regulate it.
mitch171
Well-Known Member
Guinness found in the states is not nearly as good as what I had in England/Wales/Ireland btw.
Unlike Corona Guinness is popular in the country it is from.
The Beer Gas system and widgets were developed to create a mouth feel and carbonation similar to pulled beer that is popular in Britain and Ireland. It is not a gimmick in order to cover up anything, it is a style. All the Nitrogen does is create a high pressure pour with out over carbonating it. Using the high pressure the beer is forced through a restrictor plate, simulating a sprinkler attachment on a beer engine. This is why I use Beer Gas for several styles of beers. I really enjoyed the mouthfeel/taste/carbonation of a "real ale."
In my opinion it is an excellent example of an Irish Stout.
Unlike Corona Guinness is popular in the country it is from.
The Beer Gas system and widgets were developed to create a mouth feel and carbonation similar to pulled beer that is popular in Britain and Ireland. It is not a gimmick in order to cover up anything, it is a style. All the Nitrogen does is create a high pressure pour with out over carbonating it. Using the high pressure the beer is forced through a restrictor plate, simulating a sprinkler attachment on a beer engine. This is why I use Beer Gas for several styles of beers. I really enjoyed the mouthfeel/taste/carbonation of a "real ale."
In my opinion it is an excellent example of an Irish Stout.
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