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Old 05-16-2008, 04:26 AM   #21
davesrose
 
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Since it seems like it's rather hard to get a small 5lb canisister of beer gas filled around me, I've been looking into getting a "variable flow" stout faucet. They have a valve in back to restrict the flow before it hits the restricter plate (and from what I've heard, is good for CO2 only systems).

I'm interested in trying this recipe.....but am wondering what kind of Guinness is it supposed to memic? I'm assuming you were going for the draft version, BierMuncher? I really like the extra stout version that's in bottles.....that one might use the full 25% flaked barley, and I do remember reading an interview with one of the chief brewers who maintained that they used a sour *special ingredient*. I'm thinking I might try your first recipe and adding either sour (pasterized) run-off after fermentation or just soured guiness right into the wort. Worth a try! I think one of the problems about trying to make a Guinness is that it's like Coca-Cola: they make so many different versions. I'd like to try the Nigerian version at some point....since they have laws against barley, Guinness substitutes sorghum.

Oh, but first I've got to try making an awsome all grain imperial stout......man, I need to get more beer taps!!!

 
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Old 05-16-2008, 01:17 PM   #22
BierMuncher
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Quote:
Originally Posted by davesrose View Post
...I do remember reading an interview with one of the chief brewers who maintained that they used a sour *special ingredient*. ...
That is what the acid malt is supposed to provide...in lieu of souring a small portion over 7-10 days and then adding to the beer.

 
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Old 05-16-2008, 01:56 PM   #23
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How close does an acid malt taste compared to souring? Wonder if souring instead of the small amount of acid malt would mellow out the flaked barley and fermentables and give it more of a caramel type body. Definitely *beer* for thought, and something I might try (doing one brew with the acid malt and another just souring.....heck, try another with both!). Thanks again for this invaluable recipe


 
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Old 05-16-2008, 02:27 PM   #24
jzal8
 
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I brewed this a few months ago and today it tastes just like a guiness would. Its really spot on. My experience was that the acid malt was slightly overpowering through the first 3 months of the aging process. If given a proper conditioning time, it is well worth the wait though.

I used about .2lbs of acid malt, I may consider using a little less next time as well. You are really only looking for a hint of that sour flavor.
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Old 07-02-2008, 04:18 AM   #25
RodfatherX
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How would this brew do bottle carbed? I'm guessing it will not be near as creamy as on a nitro with a restrictor?

 
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Old 07-02-2008, 01:43 PM   #26
BierMuncher
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Quote:
Originally Posted by RodfatherX View Post
How would this brew do bottle carbed? I'm guessing it will not be near as creamy as on a nitro with a restrictor?
I'd say cut back the priming sugar to 1/2 cup and give the bottles longer to carbonate.

In any case, a good aggressive poor out of the bottle will knock a lot of gas out which is th whole point of a restrictor plate.

 
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Old 07-05-2008, 04:40 PM   #27
GunnerMan
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Is there a way to get a similar beer with extract? I love Guinness but as a very new brewer I am limited to extract capabilities right now. I put the recipe in Beersmith and used their little conversion deal and it gave me this for a 5 gal batch..

Ingredients

5.72 lb Pale Liquid Extract (8.0 SRM) Extract 66.57 %
2.09 lb Carafoam (2.0 SRM) Grain 24.38 %
0.78 lb Roasted Barley (300.0 SRM) Grain 9.05 %
3.86 oz Goldings, East Kent [5.00 %] (60 min) Hops 30.6 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.12 % Actual Alcohol by Vol: 0.65 %
Bitterness: 30.6 IBU Calories: 43 cal/pint
Est Color: 23.8 SRM Color: Color

Does that seem like it would work out ok? I would probably use 4.6 Lbs of DME instead and reduce the amount of hops a bit.

 
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Old 07-05-2008, 07:06 PM   #28
BierMuncher
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Quote:
Originally Posted by GunnerMan View Post
Is there a way to get a similar beer with extract? I love Guinness but as a very new brewer I am limited to extract capabilities right now. I put the recipe in Beersmith and used their little conversion deal and it gave me this for a 5 gal batch..

Ingredients

5.72 lb Pale Liquid Extract (8.0 SRM) Extract 66.57 %
2.09 lb Carafoam (2.0 SRM) Grain 24.38 %
0.78 lb Roasted Barley (300.0 SRM) Grain 9.05 %
3.86 oz Goldings, East Kent [5.00 %] (60 min) Hops 30.6 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.12 % Actual Alcohol by Vol: 0.65 %
Bitterness: 30.6 IBU Calories: 43 cal/pint
Est Color: 23.8 SRM Color: Color

Does that seem like it would work out ok? I would probably use 4.6 Lbs of DME instead and reduce the amount of hops a bit.
That looks like a good recipe. I'd round your ingredients though.

 
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Old 07-05-2008, 08:38 PM   #29
GunnerMan
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Thanks, now where I can find East Kent Golding, is there a sub? Can't wait to get this one going, wont be for another few weeks though.

 
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Old 07-06-2008, 02:52 AM   #30
RodfatherX
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Picked up the last pack of EKGs that my LHBS had today.....lucky me

 
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