JAStout
Active Member
I'd like to brew a Guinness Foreign Extra Stout clone. My search led me to BYO. The recipe i found there calls for brewing two separate batches and mixing the two just before bottling, I'd like to avoid that if it doesn't add to the final product. Any ideas why the author (Chris Colby) chose to do it this way? Has anyone brewed this?
The following was cut from the BYO website:
Guinness Foreign Extra Stout clone
5 gallons/19 L, all-grain; OG = 1.078; FG = 1.019; IBU = 40; SRM = 43; ABV = 7.5%
Ingredients:
13 lbs. (5.9 kg) 2-row pale ale malt
2 lbs. 2 oz. (0.96 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
11.33 AAU Challenger hops (60 mins) (1.6 oz./46 g of 7% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L starter plus 0.5 qt/500 mL mini-starter)
2/3 cup corn sugar (for priming)
Step by Step:
Brew pale base beer Mash flaked barley and 11 lbs. (5.0 kg) of pale malt for 60 minutes at 152 °F (67 °C) in 4.1 gallons (15 L) of water. Collect about 6 gallons (23 L) of wort and boil hard for 90 minutes, adding hops with 60 minutes left in boil. Shoot for a yield around 4 gallons (15 L). (Your SG should be around 1.093.) Cool wort, siphon to fermenter, aerate and pitch yeast from big starter. Ferment at 68 °F (20 °C).
Make stout coloring extract Mash roasted barley and 2.0 lbs. (0.91 kg) of pale malt at 152 °F (67 °C) in 80 oz. (2.4 L) of water. Stir in CaCO3 until pH value is between 5.2 and 5.4. Mash for 4560 minutes. Collect 1.5 gallons (5.7 L) of wort. Boil for 30 minutes to reduce volume to 1 gallon (3.8 L). Cool wort, siphon to 1 gallon (3.8 L) jug, aerate and pitch yeast. Ferment at 6872 °F (2022 °C). Make stout Combine beers in keg or bottling bucket.
The following was cut from the BYO website:
Guinness Foreign Extra Stout clone
5 gallons/19 L, all-grain; OG = 1.078; FG = 1.019; IBU = 40; SRM = 43; ABV = 7.5%
Ingredients:
13 lbs. (5.9 kg) 2-row pale ale malt
2 lbs. 2 oz. (0.96 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
11.33 AAU Challenger hops (60 mins) (1.6 oz./46 g of 7% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L starter plus 0.5 qt/500 mL mini-starter)
2/3 cup corn sugar (for priming)
Step by Step:
Brew pale base beer Mash flaked barley and 11 lbs. (5.0 kg) of pale malt for 60 minutes at 152 °F (67 °C) in 4.1 gallons (15 L) of water. Collect about 6 gallons (23 L) of wort and boil hard for 90 minutes, adding hops with 60 minutes left in boil. Shoot for a yield around 4 gallons (15 L). (Your SG should be around 1.093.) Cool wort, siphon to fermenter, aerate and pitch yeast from big starter. Ferment at 68 °F (20 °C).
Make stout coloring extract Mash roasted barley and 2.0 lbs. (0.91 kg) of pale malt at 152 °F (67 °C) in 80 oz. (2.4 L) of water. Stir in CaCO3 until pH value is between 5.2 and 5.4. Mash for 4560 minutes. Collect 1.5 gallons (5.7 L) of wort. Boil for 30 minutes to reduce volume to 1 gallon (3.8 L). Cool wort, siphon to 1 gallon (3.8 L) jug, aerate and pitch yeast. Ferment at 6872 °F (2022 °C). Make stout Combine beers in keg or bottling bucket.