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Old 10-27-2007, 08:48 PM   #1
Orfy
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Default Guinness Clone

This seems to be one of the most plausible I have seen for a while.

Guinness Clone

Sent by:vgxx34a@prodigy.com (Jack Faust)
Rates:****

Ingredients:
9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)

First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref. Guinness) by leaving it out in a bowl a week or more & then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min. Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout. At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will help.
A certified beer judge could not tell this from bottled Guinness.


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Old 10-27-2007, 09:02 PM   #2
EdWort
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I got this from a friend who sold me his Guinness tap and BeerGas bottle. It's pretty much spot on.

Guinness Draught

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

11-A Stout, Classic Irish-style Dry Stout

Min OG: 1.038 Max OG: 1.048
Min IBU: 30 Max IBU: 40
Min Clr: 40 Max Clr: 80 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 20.44
Anticipated OG: 1.050 Plato: 12.38
Anticipated SRM: 34.8
Anticipated IBU: 27.8
Brewhouse Efficiency: 86 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 15.48 Gal
Pre-Boil Gravity: 1.039 SG 9.69 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
2.1 0.44 lbs. Sauer(acid) Malt 1.035 2
58.7 12.00 lbs. Pale Malt(2-row) America 1.036 2
29.4 6.00 lbs. Flaked Barley America 1.032 2
9.8 2.00 lbs. Roasted Barley UK 1.029 575

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 3.50 7.9 90 min.
0.75 oz. Northern Brewer Pellet 8.50 14.4 90 min.
1.50 oz. Hallertauer Pellet 3.50 5.5 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
6.00 Oz Rice Hulls Other 0 Days(mash)


Yeast
-----

White Labs WLP004 Irish Stout


Water Profile
-------------

Profile: Dublin
Profile known for: Dk Lager, Dry Stout

Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm

pH: 8.33


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 20.44
Water Qts: 45.99 - Before Additional Infusions
Water Gal: 11.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 2.25 - Before Additional Infusions

Acid Rest Temp : 104 Time: 20
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 138 Time: 40
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 60


Total Mash Volume Gal: 13.13 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Fer a 5 gallon batch

Take about 22 ounces of runnoff from your lauter an
d put it in a stainless bowl. Throw in a couple pieces of grain to get the
lactic going.

Put the bowl up on top of your fridge uncovered...

At
bottling or kegging time boil the nastiness in the bowl for 15 minutes and
add it to your keg or bottling bucket...

YUMMY!

WARNING *** Lactic
stinks... Your wife may kill you for doing this.

Also, it is said that
Guinness does not use a lactic infection to sour.

This process does com
e close though to the taste.

1 Bottle of soured Guinness Extra Stout in
the boil To give it that true Guinness Souring.

Serve between 40-50f wi
th a Guinness mix Nitrogen/Co2 mix.
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Old 10-27-2007, 09:18 PM   #3
Ó Flannagáin
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I see using acidulated malt as kinda cheating. I don't see how it could ever give the authentic taste of truly soured wort. ... 2 cents.
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