Irish Stout Guinness Draught Clone - Page 22 - Home Brew Forums

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Old 02-28-2013, 08:36 PM   #211
beerbeerbeer123
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Jan 2013
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Quote:
Originally Posted by RICLARK View Post
Guiness Draught Clone 68% Eff.

8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
3.00 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
2.00 oz Goldings, East Kent [6.20 %] (60 min) Hops 43.0 IBU
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

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

Cool to 65 Pitch Nottingham let ferment 10 days at 65, Rack to Secondary for 14 days at 65.

Brewers note: To get the sourness of guiness. 1 Week before brewing put 24oz of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 30 mins left in your brew put the sour guiness on the stove and boil it for 10 mins then add it to flameout on your brew.

Brewers note two: Remember when brewing this beer that you will not get the creaminess of Guiness unless you have Nitrogen Injection. However the Taste is spot on. Enjoy
I thought 170*F denatures the enzymes..How do you get conversion mashing at that temp?

 
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Old 02-28-2013, 10:24 PM   #212
kitemanks
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Feb 2009
Maize,ks, Kansas
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You are correct.
the secret to this brew is to thin it with temps. A long protien rest and then mash at 150 ish. That is if your going for the Guiness Draught style the extra stout is different. You can do their lager in much the same way.


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Old 03-01-2013, 03:43 PM   #213
ArthurDigbySellers
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Jun 2011
Chesapeake, VA
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Quote:
Originally Posted by beerbeerbeer123 View Post
I thought 170*F denatures the enzymes..How do you get conversion mashing at that temp?

Back on the first page you'll see that this temp was the strike temp and not the mash temp. The recipe is mashing at 158.

 
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Old 03-17-2013, 10:16 PM   #214
saxowam
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Dec 2012
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Made with the Irish Ale yeast and it came out amazing. Tapped yesterday and been drinking all day for St. Patrick's day. Can't seem to put it down. Also, been using the syringe trick to simulate the nitrogen feel since I have no nitrogen tap, and it has worked out great so far. Thanks for the great recipe.
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Old 03-22-2013, 04:46 PM   #215
ArthurDigbySellers
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Jun 2011
Chesapeake, VA
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I'm bottling this tomorrow. Followed the recipe exactly, had my first stuck/slow sparge, came in 1/2 gallon under the boil volume, and my OG was higher than the recipe called for, but hopefully it will still be tasty. I'll let you guys know the results in about 3 weeks (geez, I really need to get a pipeline going!).

 
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Old 05-16-2013, 07:39 AM   #216
strength3power
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May 2013
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This was my first homebrew about 3 months ago and just brewed it again. Can't wait to get home and start drinking it

 
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Old 05-29-2013, 03:07 PM   #217
machfive55
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Jul 2009
Lancaster, PA
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I agree with kitemanks here, and I have the BJCP judge comments to prove it I entered this recipe in nationals and a couple local comps and got a lot of comments that it was a decent beer but had an astringency that took away from the beer, I attribute this to the darker malts. I don't oversparge or anything, my water is moderately hard.

In my opinion, the BJCP guidelines state the beer should be noticeably bitter and the astringency is not necessary a flaw, nonetheless I got dinged pretty hard for it. In fact the BJCP guidelines list Guiness as an acceptable commercial example of the style, yet, I do not get the bitterness and astringency in the Guiness like the guidelines state. Therefore, I think that many judges are using their taste memory of Guiness when judging dry stouts, and Guiness is just smooth with a very, very, very subtle astringency.

So, for my next version I'm going to cut back on the roasted and use some debittered instead. I like the simplicity of the original recipe, however, my thoughts are that its not quite spot on.

 
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Old 05-30-2013, 11:44 AM   #218
ArthurDigbySellers
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Jun 2011
Chesapeake, VA
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I had carbination problems with the first few six-packs that had bottle conditioned for 3 weeks. The beer was still good but just a little flat. I recently pulled another six-pack that has been sitting in the closet for 2 months (!) and they are fantastic. While this may not be an exact Guinness Draught clone, it is a pretty damn tasty beer. I'll probably brew this again in the fall but I'll use rice hulls this time.

 
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Old 06-28-2013, 09:09 PM   #219
bluebrew17
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Feb 2010
Prescott, AZ
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I see alot of people using EKG hops at 60 mins in their versions of guiness. Is this really necessary? my impression was, almost any hop will do (magnum, etc) at 60 mins cause the flavor of the hop is mostly gone, its just adding bitterness at 60.

 
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Old 06-29-2013, 06:04 PM   #220
Johnnyhitch1
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Dec 2011
SiX-ThReE-OnE, NY
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Quote:
Originally Posted by bluebrew17 View Post
I see alot of people using EKG hops at 60 mins in their versions of guiness. Is this really necessary? my impression was, almost any hop will do (magnum, etc) at 60 mins cause the flavor of the hop is mostly gone, its just adding bitterness at 60.
Hop bitterness can be decribed as earthy, fruity, harsh, or mellow depending on hops used.
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