Hello there and thanks for the recipe. After hours of searching on the net for a good guinness draught
clone I finally located this thread right under my nose
I have done 3 all grain brews now in a cooler MLT. I have some questions about your mashing schedule. Below is the schedule and my questions:
Mash: 3.75 Gal 170.5 Degrees for 45 Min
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 1
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 2
So I mash 3.75 gallons at 170.5 for 45 minutes and then I do two rounds of 2.5 gallons @185 for 20 minutes each?
This is kind of confusing because that is 8.75 gallons of water you are throwing in the cooler. I started with Ed's Haus Pale Ale and would do 3.5 gallons then after 60 minutes adding 5 quarts of 175 degree water and vorlauf. Then I would do 3.25 gallons of 175 degree water for the next batch sparge. That gives about 6.5 gallons for the boil.
This is probably a noob questions but if you could explain your mashing schedule I would greatly appreciate it.
EDIT: I was also curious as to if you added the soured guinness directly to the boiling wort in the last 10 minutes? If so did the recipe come out the same?
EDIT 2: Oh I was doing some math wrong when comparing the recipes. I suppose I simply put in the 3.75 gallons of 170.5 degree water in the MLT and let it sit for 45 minutes. Then I add 2.5 gallons of 185 degree water to the MLT and let it sit for 20 minutes. From there I vorlauf and drain what I have so far into the kettle. Then simply throw another 2.5 gallons of 185 degree water in the MLT and wait 20 minutes. I then vorlauf again and drain the rest of the MLT to the kettle. I then have enough wort for the boil and the excess should burn off leaving me with 5.5 gallons.
I forgot to account for water absorbed by the grain when I was comparing the recipes before. Doh!