Tomorrow, I'm possibly brewing a batch of O'Hara's Stout. I've looked on the net for some recipe clones but have come up relatively empty. The only source I have for any info pertaining to this brew is an account from a guy who supposedly was drinking with the brewmaster one night and got him to divulge some of the ingredients and some specifics.
Here is what I have thus far:
Only 1 Roasted malt is used; Roasted Barley. No chocolate malt, etc.
Challenger hops for bittering
Fuggles for late addition
IBU's = 45
Their own strain of yeast.
Now, I need to build a recipe around this. Its kind of like an Algebra equation.
I would assume that they use Marris Otter, and I assume they let this one finish a little high, somewhere near 1.020. I'd like to finish between 1.015 and 1.020. Sound good?
Also, I've seen reference to lactic acid being used for Guinness, and being that these 2 beers are "relatively" close, I can't discount the probability that there is some lactic acid in this.
Hope for some good info from you guys.
Here is what I have thus far:
Only 1 Roasted malt is used; Roasted Barley. No chocolate malt, etc.
Challenger hops for bittering
Fuggles for late addition
IBU's = 45
Their own strain of yeast.
Now, I need to build a recipe around this. Its kind of like an Algebra equation.
I would assume that they use Marris Otter, and I assume they let this one finish a little high, somewhere near 1.020. I'd like to finish between 1.015 and 1.020. Sound good?
Also, I've seen reference to lactic acid being used for Guinness, and being that these 2 beers are "relatively" close, I can't discount the probability that there is some lactic acid in this.
Hope for some good info from you guys.