Hey everyone...
I'm at a loss with my quest to clone a Guinness Draught style of stout. I have made 2 batches in a row using different techniques and neither one has turned out even close let alone barely drinkable. I don't know if it's my water profile or the BIAB method for my grain bill or both. Here is my recipe, that from a lot of research, I believe to be close to correct. I have been using Bru'n Water and diluting my well water with RO water and salts and 88% lactic acid if necessary to make adjustments according to different water profiles.
5 Gallon Batch
Est. ABV 4.4%
Est. SRM 33.3
Est. IBUs 34.9
6 lbs. 2 oz Maris Otter
2 lbs. Flaked Barley
1 lb Black roasted barley (500L)
2 oz EKG (6.0%) 60 min.
Full volume BIAB no sparge
Total water needed for mash 7.61 gallons
Beginning boil volume 7.15 gallons
5.5 gallons into fermenter.
Mash 150 60 min
Boil 60 min.
Nottingham yeast fermented at 66
For my first attempt, I used a Wicklow Mountain profile and only mashed the MO and flaked barley for the first 45 minutes and added the roasted barley for the last 15 minutes.
Second batch was a Black Dry profile and all the grain was mashed together for the full 60 min. I'm not good at describing flavors, but both batches were what I would call very "thin" and somewhat bitter. My efficiencies are not even close to other batches with larger grain bills. ABVs in the mid to high 3% is all I can manage with this recipe. What I'm wondering, is my mash too thin with the smaller grain bill and I'm not getting good conversion? I'm at a total loss with 10 gallons of beer that is about to go down the drain.
Thanks for looking.
I'm at a loss with my quest to clone a Guinness Draught style of stout. I have made 2 batches in a row using different techniques and neither one has turned out even close let alone barely drinkable. I don't know if it's my water profile or the BIAB method for my grain bill or both. Here is my recipe, that from a lot of research, I believe to be close to correct. I have been using Bru'n Water and diluting my well water with RO water and salts and 88% lactic acid if necessary to make adjustments according to different water profiles.
5 Gallon Batch
Est. ABV 4.4%
Est. SRM 33.3
Est. IBUs 34.9
6 lbs. 2 oz Maris Otter
2 lbs. Flaked Barley
1 lb Black roasted barley (500L)
2 oz EKG (6.0%) 60 min.
Full volume BIAB no sparge
Total water needed for mash 7.61 gallons
Beginning boil volume 7.15 gallons
5.5 gallons into fermenter.
Mash 150 60 min
Boil 60 min.
Nottingham yeast fermented at 66
For my first attempt, I used a Wicklow Mountain profile and only mashed the MO and flaked barley for the first 45 minutes and added the roasted barley for the last 15 minutes.
Second batch was a Black Dry profile and all the grain was mashed together for the full 60 min. I'm not good at describing flavors, but both batches were what I would call very "thin" and somewhat bitter. My efficiencies are not even close to other batches with larger grain bills. ABVs in the mid to high 3% is all I can manage with this recipe. What I'm wondering, is my mash too thin with the smaller grain bill and I'm not getting good conversion? I'm at a total loss with 10 gallons of beer that is about to go down the drain.
Thanks for looking.
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