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Old 09-21-2012, 05:16 PM   #241
Dec 2009
the world
Posts: 495
Liked 14 Times on 14 Posts

Originally Posted by BierMuncher View Post
Keep us posted on the brew process.

My SWMBO had a couple of work friends over Friday night and of course I had to give their husbands the brew shop and sampling tour. When we came across this beer, the guys took a swig of the "black gold" and that was it...

They pert near poslished off nearly half a keg in about 30 minutes. It was much more of a success than I would have thought.

i think all homebrewers can agree... i love and need to make beer for myself, but impressing the hell out of others is a big part of it.. cant deny it.

and recipe looks solid, i'd say this is exactly the way to clone guinness from all the recipes i've looked at

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Old 09-21-2012, 05:28 PM   #242
Jul 2011
Richardson, Texas
Posts: 1,025
Liked 56 Times on 45 Posts

When I brewed this, it came out with much more body than I remember Guinness having. I think I started out at like 1.042 and ended up 1.010-11. Thoughts? Do people get a lower final gravity than this, or the same final gravity with less body somehow, or do they just like the extra body?

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Old 10-05-2012, 10:19 PM   #243
Jul 2012
Posts: 53
Liked 5 Times on 3 Posts

Brewing this guy tomorrow, but I don't have any EKG on hand. I'll be using cascades (figured it's the closest AA% 'cuz I have summit and centennials too). Not the same, but it should still be darn good.

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Old 10-05-2012, 10:51 PM   #244
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Apr 2010
Damascus, MD
Posts: 1,800
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Originally Posted by SpookyAlmond View Post
Brewing this guy tomorrow, but I don't have any EKG on hand. I'll be using cascades (figured it's the closest AA% 'cuz I have summit and centennials too). Not the same, but it should still be darn good.
Personally I wouldn't use my cascades for a 60 min bittering addition. Go with the summit at rate that will give you the same IBUs, more economical

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Old 10-20-2012, 09:59 PM   #245
NZLunchie's Avatar
Aug 2011
Palmerston North, New Zealand
Posts: 354
Liked 30 Times on 24 Posts

Brewed yesterday, hit 1.052 and used Wyeast 1335 - British Ale II.
Had a taste of the OG sample - very roasty just like a black coffee, just how I like my stout!
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Old 10-29-2012, 09:03 AM   #246
Oct 2012
Posts: 1


I want to brew this next week. What is the best temperature for the sinla infusion mash 170? Do I have to add additional sugar afther the boiling?

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Old 10-30-2012, 07:53 PM   #247
Jun 2012
Guelph, Ontario
Posts: 271
Liked 11 Times on 10 Posts

I can't wait to make this!

I was just wondering... if I opt to use some 575L roast barley, should I still use the same proportions? In my BS recipe I have 1lb for a 5.5gal batch (65% efficiency... no grain mill!) and the recipe comes out to 4.2% ABV, 32.7SRM, and 30.5 IBU's.

I think it'll be fine, but a little support would make me feel better haha

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Old 11-02-2012, 12:56 AM   #248
Nov 2010
Portage County, Ohio
Posts: 151
Liked 4 Times on 4 Posts

made this 10 days ago, turned out great and will be brewing again

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Old 11-05-2012, 02:08 AM   #249
Jan 2012
Ortonville, MI
Posts: 156
Liked 15 Times on 11 Posts

Made WLP004 starter on Friday and brewed today. Hit 1043 preboil and 1051 post. Bubbling away 7 hrs. After pitch. My first batch sparge and no casualties! Thanks all for posting up the info.

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Old 11-05-2012, 05:50 PM   #250
May 2008
Cambridge, Ontario, Canada
Posts: 27

Brewed this yesterday, but have been having issues somewhere and ended up about 0.010 short on both brews I did that day, so have a SG of 1.036.

Would it be a good idea to add a bit of sugar to up the alcohol levels a bit? or should I just leave it at 3.5% ?

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