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I think the big opportunity with the recipe I came up with is the Chocolate Malt. Either less of it or none at all. 10 Gallon recipe 16.25 lbs Pale malt 1.00 lbs Caramel/Crystal malt-60L .50 Black Patent malt (500 SRM) .50 Chocolate Malt (350 SRM) Single infusion mash @ 154 90...

I put the vanilla in the last 10 minutes of the boil and it smoothed the flavor but I didn't notice any vanilla almost like the real thing. I also added more vanilla once kegged. and I still really didn't taste it. I hit this for some reason with beer gas and it now tastes similar to guiness...

Most dry yeast packets come in 11g and should be hydrated by 10 times thier weight in sterilized water. Then stirred via magnetic sitr plate for 30 minutes or so and then a little wort added, and stirred , a little more so the yeast doesn't get temp shock and die, then pitch. Conversely...

10 gallon.

I would check with the manufacturer on the yeast however normally D-rests are done at the end of fermentation to make sure 1) fermentation is done, 2) to clean up any D-flavors primarily described as butter scotch. Ferment in the primary until no more bubbles.... then D-rest for maybe 5 days...

Hmmm. I'll have to vault the Belguim yeast thing... and correct my color of 15 to 22 from my previous statement. I Brewed my first try at cloning this beer today. I'll keep anyone interested up to date on how it goes.

Well, bitterness should be around 15 acording to their website..., and I place the color in the same area based on my other beers 14-15. My brother wants me to brew this but I taste no nutty-ness, or vanilla at all. My pallet is week i guess. Maybe I'm used to vanilla soda being over the top...

Wow... since no one posted an answer I thought I would.... 3 to 4 liters of a starter for a 5 gallon batch is going way overboard. While you do normally want double the amount of lager cells when pitching compared to Ale cells. 4 liters is a gallon (basically) of a starter, in that volume a...

They have always been expensive to me that $77 sounds like a good deal.

Flaked oats will give the beer more mouth feel or allow the flavor to fill your mouth more fully. If you plan on using them I would start with a 50% 50% mixture of the 2, before committing fully..... otherwise it's an oatmeal stout. :mug:

Thanks for the info on that. I'm thinking then you add the warm gelatin mixture when your beer has finished the 65 F diacetyl rest, right? You want the yeast to finish any fermenting and allow it to clean up any off flavors if it has to. Then add the gelatin when the beer is warmest, and then...

First of all congrats on your first place accomplishment. I'm located in KS where are you located???(looked in your profile) I currently dillute with distilled as I haven't installed an RO filter system yet. I have been brewing for years and I've had trouble using gelatin, and I'm pretty sure...

Wookiemofo, The closer to 150F you get the drier the beer will be, The 152F works out good for me. If you find its to dry in your opinion bump the sarach. conversion up a couple of degrees. Thats the main effect of the mash temp on this recipe.... When you couple that with the long protien...

That is the yeast I use with my recipe and I ferment it at 70F with no problems.

I really have no info on that. I always ferment all my ales at room temperature, around 68-70F. Even if the yeast starts to hybernate with a cooler temperature it should wake up when the temperature comes back up. Often fermentation activity raises the temperature in the vessel as well. If...

In addition what Bjorn Brewer said you might want to get some beer software. In the boil time on the hops you can vary the time boiled to see how it affects bitterness. Usually not much from the original number, but its nice to see and play with. You can usually boil the hops the whole time...

Nothing can screw up a brew day like changing procedures last minute. I would do what you had planned on, and take really good notes. Then you can begin to vary anything next time, after your base line brew. In that way you wont wonder what the original recipe tasted like.:mug:

I have altered this recipe quite a bit, and so far I've left out the sour. To get this to a Guiness draught taste you need to thin it, and lighten it. What I have done is go with an extremely long protien rest (75min at 135F), and Sachrification (45min at 153F). Cut the roasted down to .25...

That is correct. Also know the original recipe from page one gives you more of a Guiness Extra-Stout beer IMO, not a Guiness Draught. Wading through all the posts can be a bit of an under-taking.

Since this is a bit of a mini-mash I would add around 3lbs of 6 row since it has more enzymes in it. Normally steeping does just that, however this would use the steep as a mini-mash to convert the flaked barley to sugar. The goal would be to keep the steep around 150F until you get good...