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Old 09-18-2013, 03:59 PM   #1
WilliamSlayer
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This a brew by request from a co-worker. What makes Guinness, well, Guinness?

I've made beer for over 2 years now, but tried for the most part to not "clone" existing brews. (They do a fine job so why duplicate it) My co-worker wants Guinness, not just a stout of my own creation.

I know they use flaked barley, black malt and roasted barley, and base malt. What proportions? Carb level? Irish ale yeast?

Any help would be great folks, thanks in advance!

 
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Old 09-18-2013, 04:03 PM   #2
ktblunden
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From the "similar threads" at the bottom of this page: http://www.homebrewtalk.com/f68/ode-...s-clone-28239/

 
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Old 09-18-2013, 04:26 PM   #3
Token
 
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Maybe coworker should go to the store and buy some Guinness???? If he doesn't want your creation....
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Old 09-18-2013, 05:20 PM   #4
WilliamSlayer
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Quote:
Originally Posted by hope2perc View Post
Maybe coworker should go to the store and buy some Guinness???? If he doesn't want your creation....
Lol, well you and I share the same philosophy. If I get close (mouthfeel, roastyness, creamyhead) I think I will have defended homebrewing well enough. But this is a beer for a first time homebrew drinker, so I want to do the community proud! Ivm sure we've all had this experience before. :-)

 
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Old 09-18-2013, 06:04 PM   #5
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My money is on any home brewed dry stout on nitrogen and your co worker wont know the difference
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Old 09-18-2013, 06:13 PM   #6
ktblunden
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Quote:
Originally Posted by thesmithsera View Post
My money is on any home brewed dry stout on nitrogen and your co worker wont know the difference
That's a really good point. Anything not on nitro won't taste like he expects it to.

 
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Old 09-18-2013, 06:27 PM   #7
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Quote:
Originally Posted by ktblunden View Post
That's a really good point. Anything not on nitro won't taste like he expects it to.
I gave a milk stout to my brother that was mashed at 155 and finished at 1.025 with 1# of Lactose and he told me that it was a good attempt at a stout, but real stouts had more body! You can tell he said, because it didn't do what nitro does in the cup when you pour it.

The beer had tons of body. . .
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Old 09-18-2013, 06:31 PM   #8
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When I tried Guinness next to my Irish Stout, I noticed Guinness had a sourness to it. In one of the recipes in the database, it is suggested to let a bottle of Guinness sit on the countertop in a bowl for about 4 days to get the sour process working then add to end of boil or something. I didn't do that, and I like mine a lot better. FWIW.

http://www.homebrewtalk.com/f68/guin...-clone-100740/
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Old 09-18-2013, 06:53 PM   #9
WilliamSlayer
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Quote:
Originally Posted by ktblunden View Post

That's a really good point. Anything not on nitro won't taste like he expects it to.
That would be a problem. I don't keg yet... Should I carb at a higher level to help this? I had planed to only use around 3oz of priming sugar.

 
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Old 09-18-2013, 06:55 PM   #10
WilliamSlayer
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Quote:
Originally Posted by hope2perc View Post
When I tried Guinness next to my Irish Stout, I noticed Guinness had a sourness to it. In one of the recipes in the database, it is suggested to let a bottle of Guinness sit on the countertop in a bowl for about 4 days to get the sour process working then add to end of boil or something. I didn't do that, and I like mine a lot better. FWIW.

http://www.homebrewtalk.com/f68/guin...-clone-100740/
Looking at some of the recipes I can see that acid addition. Is that really needed to achieve an authentic Guinness taste?

 
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