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Old 02-09-2008, 04:20 AM   #1
spottedbass
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pigeon forge tenn
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looking for a guinness draught clone, that can be done with extract and steeped grains. unable to locate one. can this be done? or to get it right does it have to be all grain? i want it to be as close as i can get it..thanks for any help.

 
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Old 02-09-2008, 10:30 AM   #2
Kai
 
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EDIT: oops. that's all grain. Let me find you an extract one.
Quote:
Ó Flannagáin Standard

--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64


6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU

NOTES: Absolutely delcious. The new house stout around here. It is smooth, creamy, malty and a nice hit of chocolate. The Roasted is barely noticable through the intense cream. The aroma is powerful and malty. Perfect bitterness. This beer is great!
I've heard nothing but good about this one.
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Old 02-09-2008, 10:40 AM   #3
Kai
 
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Alright. Here's my issue finding one: the characteristic smooth, creamy taste you get in a good dry stout is the result of using a portion of unmalted, flaked barley, which is no good to steep because it needs to be converted by enzymes from malted barley. Can you do PM?
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Old 02-09-2008, 11:03 AM   #4
Kai
 
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Here's my idea for you.

Steeping grains:
0.5lb 6-row
1.0lb flaked barley
0.5lb chocolate malt
0.5lb roasted barley

I guess that's a lot to steep. You want to steep it at 150 for at least half an hour, because the enzymes from the 6-row will actually be converting your flaked barley. Don't let the temperature get too high during this.

Extract:
5.5lb Light LME
0.5lb Malto-dextrine

Hops:
1oz EKG 5.5% @60minutes

This will give you an OG ranging from 1.048 - 1.052 depending on how well the steeping goes. That'll give you 4.5-5% ABV, and it'll be black and smooth and creamy. About 27IBU.

Before you follow my advice, let's wait for someone with extract brewing chops to tell me whether or not my idea to get enzymatic conversion in the mash is totally crazy.
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Old 02-09-2008, 11:09 AM   #5
shafferpilot
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Brewer's Best Dry Irish Stout is a great beer (better than guiness IMO). It could use some extra 2-row cause it's pretty low ABV. So Adding a pound of 2-row or 6-row to the specialty grains plus maybe some oats or flaked barley and mashing that would probably make for a fantastic stout.
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Old 02-09-2008, 11:09 AM   #6
RICLARK
 
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6-8 Lbs Dark DME

Steeping Grains
1 Lbs Roasted
.5 Lbs C-55
.25 Black Patent
.3 Lbs acidulated Malt
1 Lbs Flaked Barley

Steep for 45 min at 145 Degrees

1 oz Target 6% AAu 60 min
.5 EK Goldings 4% AAU 60 min
No Aroma Hops

Nottingham Yeast

This is the recipe my LHBS has posted for a Guiness clone
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Old 02-10-2008, 02:47 AM   #7
spottedbass
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pigeon forge tenn
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i cant do pm. thanks for the help, do u guys think these will work? i hate shootin in the dark.

 
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Old 02-10-2008, 06:10 AM   #8
paranode
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You can get close but flaked barley does not convert unless mashed.

 
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Old 02-10-2008, 08:18 AM   #9
Kai
 
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If you steep flaked barley around 150 (and not much higher!) for long enough with enough enzymes (think six-row), it's a mash of sorts. You're not going to get good efficiency, but you'll get something out of that flaked barley, and you'll get your sugars from your malt extract.

I'm nearly certain I've read here people who have successfully done this.
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Old 02-10-2008, 12:41 PM   #10
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Send me an email and I'll send you some recipes:

[email protected]
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