I agree that Jamil's recipe is excellent, but it's more like Murphy's than Guinness -- a lot less sour than the latter.I made JZs dry Irish stout recipe out of 'brewing classic styles' and I think it was better then guiness. I did not grind the roasted barley like it said too. It tasted similar, but with a lot more flavor. I enjoyed the first batch so much I made another today.
I used this recipe for the stout i will be bottling this afternoon. This is my second AG brew and I can't vouch for the finished product, but from the taste when making my FG reading, it should be a winner. I know that Guinness adds a small amount of soured beer to get that distinctive taste. I have had thoughts of experimenting with that at some point. While i do love Guinness, I am big fan of dry Irish Stouts in general.
one of the recipes says to steep the grains for 30 to 60 min. At what point in the process is this done? And do I boil the malt with the hops or pour the hop water over the malt extract?
9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)
First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref. Guinness) by leaving it out in a bowl a week or more & then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout.
At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will help.
A certified beer judge could not tell this from bottled Guinness.
http://***********/store?page=shop.product_details&flypage=flypage.tpl&product_id=94&category_id=16Yes, I searched on the website using the parameter "150 Clone Brews" and it didn't pop any results. I was curious if someone knew the issue number, or the month and year. Thanks.