Irish Stout Guinness Draught Clone - Page 14 - Home Brew Forums
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Old 02-04-2011, 03:24 PM   #131
wookiemofo
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Feb 2010
Minneapolis, Minnesota
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The best part is... I'm starting to go through this thread again to find an altered recipe, and the answer to my strike question was on the first page.



 
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Old 02-04-2011, 03:44 PM   #132
drumming102
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Nov 2010
Eaton, Ohio
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I just picked up a copy of the BYO 250 clone special. There's one in there but it needs modified a bit and the souring done. Gonna brew it this weekend to try it and if it's good I'll post it up


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Old 02-04-2011, 09:30 PM   #133
kitemanks
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Feb 2009
Maize,ks, Kansas
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I have altered this recipe quite a bit, and so far I've left out the sour. To get this to a Guiness draught taste you need to thin it, and lighten it. What I have done is go with an extremely long protien rest (75min at 135F), and Sachrification (45min at 153F). Cut the roasted down to .25 lbs and then add carafa II to make up the difference. I also use .75lbs of rice hulls because I use a RIMS. I would no less than .50lbs of rice hulls if I were you or you will get a stuck sparge.
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Old 02-05-2011, 02:44 PM   #134
wookiemofo
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Feb 2010
Minneapolis, Minnesota
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Kitemanks: I have to brew the original recipe posted today as I already placed and received my order for the grains.

Can you tell me what you think I should mash at? 152 or 154? And for 45minutes or 60?

I'm not sure how to do a long protein rest and a Sachrification.... maybe you can enlighten me on that? I am using a 10gallon drink cooler to mash in.

Thanks man! Heating up the water now!

 
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Old 02-05-2011, 03:08 PM   #135
kitemanks
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Feb 2009
Maize,ks, Kansas
Posts: 93
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Nothing can screw up a brew day like changing procedures last minute. I would do what you had planned on, and take really good notes. Then you can begin to vary anything next time, after your base line brew. In that way you wont wonder what the original recipe tasted like.
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Old 02-05-2011, 03:30 PM   #136
wookiemofo
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Feb 2010
Minneapolis, Minnesota
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I can do that!

Mash temp is still variable, and I am fine changing that.

152 for a lighter body?

 
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Old 02-05-2011, 04:01 PM   #137
wookiemofo
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Feb 2010
Minneapolis, Minnesota
Posts: 341
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I do have two other questions if anyone feels like helping!

I've never done a 90 minute boil, do I still add the bittering hops at 60?

And I've never mashed less then 60minutes... am I missing something with only mashing for 45?

 
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Old 02-05-2011, 04:37 PM   #138
Bjornbrewer
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Jul 2008
St. Clair Shores, MI, USA, Earth, Sol System, Milky Way
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just boil for 30 min before starting the hop additions.

As for the mashing: typically, conversion is done in 30 or less minutes (some say 10!), and especially at higher mash temps conversion happens quicker. so 45 minutes is more than enough time. You can mash for 60, but it won't get you anything more.
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Old 02-07-2011, 09:45 PM   #139
kitemanks
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Feb 2009
Maize,ks, Kansas
Posts: 93
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In addition what Bjorn Brewer said you might want to get some beer software. In the boil time on the hops you can vary the time boiled to see how it affects bitterness. Usually not much from the original number, but its nice to see and play with. You can usually boil the hops the whole time without much of a change.
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Old 02-07-2011, 11:32 PM   #140
wookiemofo
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Feb 2010
Minneapolis, Minnesota
Posts: 341
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Yeah I got brew smith awhile back, pretty sweet software.

Brew session went great. I even lost a quart of the first runnings as I left the ball valve open on my smaller cooler. Still came out spot on with OG on my second AG! Pretty excited. I think that puts my eff above 70%.

I decided to follow Bobby_M's primer to a T.



 
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