Irish Stout Guinness Draught Clone

[Bjornbrewer]

and I'd rather not prime since I want exact results.

According to Guinness, they krausen all their beers and never force carb, so priming would be more "exact" (or whatever that means).

 

[wookiemofo]

Would that give me a lot of byproduct and clog up the restrictor plate?

 

[Bjornbrewer]

I know that some people who naturally carb in kegs will cut the dip tube about 1" short to avoid sucking up sediment. I was just letting you know that natrually carbing is closer to what guinness is actually doing...I really don't think it matters if you're pushing with Nitogen anyways.

 

[Coldies]

I think that sounds easy. CO2 at 30psi for 24 hours, then Beergas at 28psi for 2 weeks?

That would give it a couple weeks to condition as well

Yeah it really is. Give it a few hours on beergas and you will be good to start pooring. But yes after a day or 2 it is fine. In regards to clogging your restrictor plate I forgot to mention before I go over to beer gas I take off the restrictor plate and pour a pint to get rid of the settled sediment and then put on the restrictor plate. BAM! Guinness in your garage!

 

[rocco336]

Looking forward to this one, brewing it to commemorate getting a keezer built! Even got a Guinness tap handle and faucet to dispense with! Going to brew sunday and hoping this comes out good.

 

[wookiemofo]

Wow, I can't believe how awesome this stuff tastes. And it's only been kegged for 4 days!

Couldn't resist and had to pull my first pint ever off nitro... I can't believe I have this in my basement.

 

[kitemanks]

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 rest (the beer thins out) the taste gets really close.

 

[wookiemofo]

Yeah I'm gonna pull another pint tonight, after thinking about it last night I may want it a little drier. I have to go back and look at what my mash temps were.

 

[rocco336]

Brewing this right now, it smells amazing! Did any one bother with irish moss or whorlfloc?

 

[wookiemofo]

Whirfloc here... gave it a full test this weekend with a buddy of mine. It does have a bit different taste but it's real similar, and real good.

The main thing I noticed is it doesn't seem as dark as guinness. It still has the same red tone, but a lot more light seemed to pass through my beer then a pint of guinness. Not sure what attributes to that.

 

[rocco336]

Idk bout the coloration, but long as the taste is close (and mouthfeel!) then I will be happy. Chose to brew this to break in my new Guinness tap and faucet on my keezer! Granted I dont have nitro yet but I still got a month or so, and even then C02 wont be terrible.

As for my batch: Mashed at 150.6 for an hr, got a grav reading spot on with what I was expecting (1.045, but I reduced the amount of pale malt by just a bit, evening it at exactly 65:25:10 ratio). Ground the **** outta the roasted barley- made it into flour pretty much and from the boil got a nice roasted/chocolate smell. Used 1.4 oz of EKG for 60 min @ 7.2% AA. Total boil time was 60 min, putting the soured Guinness Extra Stout in at flameout. Cooling down to pitch right now while rehydrating yeasties. Already looking forward to this one!

 

[rocco336]

Racked into the secondary after letting this ferment for 15 days at 63-68. Taste is spot on of guinness! Cant wait til I get this on my nitro tap, thanks for all the peeps with suggestions! Slainte!

 

[NJstout]

you think using oatmeal instead of the flaked barley will matter much?

 

[kitemanks]

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.

 

[bigljd]

Has anyone tried using lactic acid to add some sourness at the end of the boil? If so, how much did you add?
I may make this next month without adding soured Guinness and try putting a tiny bit of lactic acid in the glass and pour on it and see how it tastes.

 

[GuinnessLoverJames]

This sounds like a really good recipe, Would you consider trying Chocolate Malted Barley in the recipe for the closer taste of chocolate that Guinness has?
I would also wonder if prepping a yeast culture in a flask weeks in advance and freezing would be better for the overall outcome. As I read the production of a ready supply of yeast rather than using a same day yeast starter is far better.
I also understand that once you have made a successful batch of beer after you can harvest all that yeast when you empty out the fermenter. What have you to say?
I was also looking at a yeast culture online that produces an 8-15% alcohol content and another that makes a 12-25% ABV, I would love to try that I really love Guinness and the more ABV the better, saves me from having to drink so much. Any input guys?

 

[Bjornbrewer]

-Roasted barley will get you some chocolate taste.

-Freezing yeast is a bad idea. for what we are making (5g batches) pitching a regular yeast starter or a packet of yeast is fine.

-Search for yeast washing

-bumping a 4% recipe up to 10%+ alcohol will not be the same recipe. If you're trying to make a guinness like stout, make a guinness like stout. Otherwise you're making something else. Was that last part a joke...???

 

[GuinnessLoverJames]

https://www.homebrewtalk.com/wiki/index.php/Freezing_yeast
First of all I was asking because the concept of freezing yeast would have seemed a wiser choice in the matter, perhaps I should have quoted the source for my idea, I was figuring we could get faster yeast cultivation if we pitch yeast we prepare in advance. If we use a Glycerin method to protect the cellular structure then the yeast would live through the process. Using yeast from trub and saving it makes the fermentation process take off faster too and saving time is always important it raises the efficiency of our endeavors.
I know that roasted barley according to all my research will produce a chocolate flavor, I was actually looking for some input, if someone had used it and the result, I know there is a hint of the chocolate flavor in Guinness and I can taste it then someone must have a close recipe with a little of it added.
I was actually not joking however about the increased alcohol, if I can find a Guinness tasting brew that has a higher ABV then all the better, the thing is, what do you call a Stout that is that high in alcohol? Since Porter and Stout I have seen have a content between 5.4% and 7.9% I wouldn't think it would be that big a stretch for the content to move about 4% higher, just for fun.

 

[Bmorebrew]

Just bottled this yesterday - pretty much spot on, though I used a slightly different recipe: 65% base, 25% flaked barley, 10% roast barley. Also I used London Ale yeast since that's what I got in my fermenters right now. I think the soured Guinness really hits the nail on the head here. From some internet research and calculation, that appears to be what this needs: 3% soured beer addition.

In fact, I left out 24 ounces of beer while bottling for when I brew this again this week. I might just turn this into a perpetual sourdough bread, but for beer.

 

[spenghali]

Freezing yeast - Home Brewing Wiki
First of all I was asking because the concept of freezing yeast would have seemed a wiser choice in the matter, perhaps I should have quoted the source for my idea, I was figuring we could get faster yeast cultivation if we pitch yeast we prepare in advance. If we use a Glycerin method to protect the cellular structure then the yeast would live through the process. Using yeast from trub and saving it makes the fermentation process take off faster too and saving time is always important it raises the efficiency of our endeavors.
I know that roasted barley according to all my research will produce a chocolate flavor, I was actually looking for some input, if someone had used it and the result, I know there is a hint of the chocolate flavor in Guinness and I can taste it then someone must have a close recipe with a little of it added.
I was actually not joking however about the increased alcohol, if I can find a Guinness tasting brew that has a higher ABV then all the better, the thing is, what do you call a Stout that is that high in alcohol? Since Porter and Stout I have seen have a content between 5.4% and 7.9% I wouldn't think it would be that big a stretch for the content to move about 4% higher, just for fun.

guiness extra stout is higher in ABV. guiness draught is famously low in calories and abv, which is what this clone is. i plan on brewing this in a couple weeks and would not change anything since most everyone says the taste is spot on....

 

[Rubes]

How much yeast should I use? It says two packages, but my LHBS sells Nottingham by the gram. I used 15g in the 5 gallon batch I made of pale ale, which is fermenting now. Would that be an okay amount for this recipe?

 

[mcbethenstein]

How much yeast should I use? It says two packages, but my LHBS sells Nottingham by the gram. I used 15g in the 5 gallon batch I made of pale ale, which is fermenting now. Would that be an okay amount for this recipe?

I made a guinness clone today. About 2 lbs less grain though.... It came in at 1.051 for 6 gallons, using 10 lbs of grain. Great effeciency.... The pitching rate in my brew pal app says 7 grams of dry yeast for those specifications. 15 grams wouldn't hurt, but why pay more if you don't have to. If you went with the recipe listed here... Slightly higher gravity than mine, I would go with 10 grams.

 

[Rubes]

I made a guinness clone today. About 2 lbs less grain though.... It came in at 1.051 for 6 gallons, using 10 lbs of grain. Great effeciency.... The pitching rate in my brew pal app says 7 grams of dry yeast for those specifications. 15 grams wouldn't hurt, but why pay more if you don't have to. If you went with the recipe listed here... Slightly higher gravity than mine, I would go with 10 grams.

Thanks very much! I'm going to try this soon.

 

[cmorgan]

This sounds like a really good recipe, Would you consider trying Chocolate Malted Barley in the recipe for the closer taste of chocolate that Guinness has?
I would also wonder if prepping a yeast culture in a flask weeks in advance and freezing would be better for the overall outcome. As I read the production of a ready supply of yeast rather than using a same day yeast starter is far better.
I also understand that once you have made a successful batch of beer after you can harvest all that yeast when you empty out the fermenter. What have you to say?
I was also looking at a yeast culture online that produces an 8-15% alcohol content and another that makes a 12-25% ABV, I would love to try that I really love Guinness and the more ABV the better, saves me from having to drink so much. Any input guys?

This recipe left alone is Awesome! It has become my staple brew. I did however just make a batch with a Chocolate Malt addition and it turned out very nice. It was a real crowd pleaser. Also, I dropped a few white oak chips that I had soaked in Bourbon into a few of the bottles and WOW!!! I am making a whole batch like that next time.

Yeast washing is also the way to go! there is a great post somewhere on here with pictues of how to do it... it is simple and will increases your cost savings in a huge way.

 

[reverendnathan]

How much yeast should I use? It says two packages, but my LHBS sells Nottingham by the gram. I used 15g in the 5 gallon batch I made of pale ale, which is fermenting now. Would that be an okay amount for this recipe?

Zainasheff's starter calculator says 11g... so you are good. Oddly enough that means you could make this with one packet instead of two and be fine, if the yeast is new enough.

 

[kitemanks]

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 directly pitching 2 pks of 11g will work because approximately 1/2 will die due to shock and rehydration in the hi temp of wort.

 

[nate_ive]

Does it make a difference if you sour a couple bottles of lager instead of a couple bottles of guiness?

 

[HenryVance3]

Sour beer is sour beer in my book, you could even use aciduated malt of you were so inclined.....

 

[kitemanks]

soured beer is not only exposed to the air but light. If light can penitrate through the beer you will not only get a soured beer but a skunky one too. Skunky is that a word?? Anyway I would stay with souring either guiness or a darker coffee like beer to help with the flavor not change it.

 

[marty1966]

Hey all. I brewed this yesterday and ended up with grav of 1.064, lost a ton during boil, from 8 gallons to 5. New brew pot is super wide, that coupled with the dry Utah air can account for my loss. I only used one package of Nott, is that going to be enough? i have ~4.5 gallons. The fermentation took of like a rabbit after maybe 8 hours, I'm just worried about attenuation.

Any advice would be awesome, thanks.

PS. I followed recipe to the tee aside from the single pack of yeast.