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Old 08-13-2012, 03:57 PM   #41
gailenjensen
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Apr 2009
San Jacinto, CA
Posts: 11
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Quote:
Originally Posted by igliashon View Post
LOL, did you read the thread, mate? I think you may have missed something!
I did miss it, everything in between.

 
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Old 08-13-2012, 04:34 PM   #42
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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Ha ha, no worries mate! I heartily recommend this recipe, only change I would make is doubling the toasted oats, and replacing half the sorghum with rice extract, but it's really splitting hairs. I was beyond satisfied with the original recipe. If you want more of a Guinness-type flavor, I would recommend using a different hop; I like the Columbus because it's more of an American-style flavor but putting in enough Fuggle or Willamette to match the original IBUs should give a more European style. Make sure you roast the oats nice and dark, too. Adding some carob powder or some coffee (if you're into that kinda thing, I'm not) would also not be a bad idea.

 
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Old 08-13-2012, 06:26 PM   #43
ChasidicCalvinist
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Feb 2012
Hookstown, PA
Posts: 350
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Speaking of Guinness...I've looked into cloning Guinness before but not found much luck. Does anyone know what type of hops they use? One thing I have read is the distinct Guinness flavor comes from their use of sour beer. What is that?
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Old 08-13-2012, 11:43 PM   #44
mloster
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Jul 2011
Santa Barbara, CA
Posts: 178

On the Guinness note, you could add some roasted quinoa, not malted, to give it the sour flavor that usually comes from acidulated malt in other recipes. Roasted quinoa tends to have that acrid, sour flavor.

 
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Old 08-13-2012, 11:49 PM   #45
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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Well, the sorghum on its own has that kind of sour twang, and in fact Guinness does add some sorghum to the beers they export to Africa (!!!). I think the main reason my stout lacked it was because the candi syrup contributed a fair bit of residual sweetness that Guinness lacks. That metallic twang was definitely there, though. Maybe halving the candi syrup and throwing in some dark roasted chestnuts alongside the toasted oats? Or maybe equal parts toasted oats, toasted quinoa, and roasted chestnuts?

 
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Old 08-14-2012, 12:21 PM   #46
Burgs
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Feb 2010
Decatur, IL
Posts: 937
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igliashon, thank you for this thread. I am looking to do my first gluten-free beer and had convinced myself that most people were doing IPAs & pale ales for the most part to try and deal with the sorghum twang. Your stout looks and sounds delicious and I think you have convinced me to try that instead!

 
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Old 08-14-2012, 12:25 PM   #47
Burgs
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Feb 2010
Decatur, IL
Posts: 937
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Is the S-04 essential, in your opinion? I like where you're head's at as far as choosing American hops - and I'm not looking to recreate Guinness by any means. Going with that thought - I thought about subbing in S-05. My main reason, though, is that the one batch I brewed with S-04 was the one batch that went down the drain. Could have been another issue with the recipe but it smelled god awful while fermenting and the finished product (a low gravity mild) was just not something I enjoyed at all.

 
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Old 08-14-2012, 02:53 PM   #48
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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I think the S-04 is pretty essential. Your past experience with it was absolutely due to another issue, as I've used this yeast plenty of times and have always been pleased. It adds a light fruitiness that complements the hops well. If you're absolutely dead-set against it, I'd say use Windsor or S-33 instead. S-05 is just too flat and clean, IMO, for this recipe.

 
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Old 08-15-2012, 10:06 PM   #49
thanantos
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Apr 2011
, MICHIGAN
Posts: 283
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I've used S-04 for all my batches (a whopping 8 or so) and they have all turned out great.

 
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Old 11-10-2012, 09:56 PM   #50
Jenkins
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Aug 2012
Reno, NV
Posts: 21
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Hey there, I'm really interested in copying your recipe. A few months before finding out all my digestive issues were due to a gluten intolerance, my mouth was graced with Young's Double Chocolate Stout. It was also my first and last stout. So after reading through this post, I have to ask: You propose using half sorghum syrup - half rice extract syrup; where does one purchase the rice extract syrup? Can an equal weight of rice syrup solids be used? Thanks a lot for posting your recipes on this site. They're all super interesting!

 
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