Guiness clone

[Brewslikeaking]

Want to make a guiness clone. Does anyone out the have a recipe? The more detailed the better. I want to recreate the perfect head

 

[zefbrew]

no recipe but Guinness gets that amazing head from being dispensed with nitrogen gas or what we call suremix in South Africa, which is a blend of nitrogen and carbon dioxide. and I believe that a lot of Guinness clone recipes use aciduated malt.

 

[Ozarks Mountain Brewery]

this is a head start in the right direction, read the whole thread but he gets 90% Brew House so you might want to change it for your self
http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086

 

[gbx]

There are a ton of threads about cloning guinness but the perfect guinness head has more to do with a nitro draft setup than anything in the recipe. A perfect clone is not something you will get first try: start with a basic dry irish stout recipe, get a nitrogen setup and master the service and then start tweaking the recipe to dial it in perfectly.

 

[SEndorf]

this is a head start in the right direction, read the whole pages but he gets 90% Brew House so you might want to change it for your self
http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086

That's the best article I've ever seen on a true Guinness clone.
The procedure is a bit involved.
I've seen other so called "Guiness" recipes that aren't even close; just a form of stout.

 

[kal]

That's the best article I've ever seen on a true Guinness clone.

Thanks! I like to put a lot of research into my recipes (and only post ones that are tried and true and work out well). Let me know if there are any questions!

Kal

 

[Billy-Klubb]

psssh! RIS on nitro or go home!ipe:

 

[kal]

Did someone say RIS on nitro?

(Sorry - couldn't resist).

The above is a bourbon barrel aged RIS. ~1 year old.

Kal

 

[sudbuddy]

Kal, wouldn't it be better to go with black patent instead of roasted barley? Guinness has a nice white head and roasted barley produces a tan head. Malted barley will not affect foam color, so I think black malt might be better

 

[kal]

Will it give you the same flavour however? I did a lot of poking and researching and roasted barley seemed to be the most common thing to use. I loved the results and while I don't have it on tap at the moment, I don't remember the head being overly tan at all. (It looked just like Guinness to me).

Kal