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Old 04-07-2012, 07:06 PM   #1
Prohank
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Default Irish Stout (Guinness Clone)

6.6 -lbs Unhopped light Malt Syrup (I Have a very small TUN to work with)
3/4 -lbs 80L Crystal Malt
1/1 -lbs Roasted Black Barley
1/4 -lbs Flaked Barley
1 -oz Northern Bewer Hops (60 Min)
1/2 -oz Fuggles Hops (Boil last 3 min)
4 -tsp Gypsum (Boil 60 min)
3/4 -cup corn suger (for bottleing) t(o me this seems a 1/4 cup more
then needed but I'm new to this)
White Labs Irish Ale Yeast

Two questions.

1. should I use the full 3/4 cup corn suger for primeing?

2. For the yeast instad of White Labs Irish Ale Yeast
I was thinking of takeing 2 bottles of Guinness Stout and opening them
add 1/4 cup of corn suger and airlock it for a day before pitching.

I'm thinking this way i have the same yeast as they use.


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Old 04-08-2012, 01:11 AM   #2
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1) Yes.

2) There is no viable yeast in Guinness. Use the Irish.


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Old 04-08-2012, 01:52 AM   #3
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Also, you need to mash flaked barley. You can't or at least shouldn't steep it.
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Old 04-08-2012, 01:56 AM   #4
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as stated, there is no yeast in guinneess bottles, but you'll still need the soured beer to add if your going for a true clone.
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Old 04-08-2012, 05:19 AM   #5
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Thanks for the input everyone So they force NOS in the new Extra Stout Guinneess as well? Extra Stout Guinneess has no widget in the bottles.

But like I say I'am a new be

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Old 04-08-2012, 05:26 AM   #6
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I'm not familiar with the WL strain but I believe Wyeast 1084 Irish Ale is reported to be Guinness's strain.
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Old 04-12-2012, 02:26 AM   #7
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as stated, there is no yeast in guinneess bottles, but you'll still need the soured beer to add if your going for a true clone.

How long should I leave it sit out to Sour?
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Old 04-13-2012, 05:50 PM   #8
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WLP004 or Wyeast 1084 are about the same thing. I have used both and did not taste a difference. They are both supposedly what Guiness uses.
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Old 04-13-2012, 06:04 PM   #9
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Lose the crystal. Not only does Guinness not use it, you'll have plenty of unfermentables with the extract.
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Old 04-13-2012, 06:13 PM   #10
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Just do a simple grain bill. pale malt, roasted barley, and flaked barley. I was thinking of doing a dry stout and was going to do (all grain): 8 lbs pale malt, 2 lbs flaked barley, 1 lb roasted barley. Also, I have heard you need to mash flaked barley. I could be speaking out of my a**, but I thought I saw something somewhere saying that if you steep flaked barley you just cloud up your beer and get nothing beneficial out of it.


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