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Looking to make something similar to Guinness

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Shonuff

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Does anyone have suggestions and think I should alter this recipe?

Amount Item Type % or IBU
4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 44.25 %
3.50 lb Dark Liquid Extract (17.5 SRM) Extract 38.72 %
0.75 lb Crystal Malt - 60L (60.0 SRM) Grain 8.30 %
0.33 lb Black (Patent) Malt (500.0 SRM) Grain 3.65 %
0.33 lb Roasted Barley (Briess) (300.0 SRM) Grain 3.65 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.44 %
1.50 oz Northern Brewer [8.50 %] (60 min) Hops 29.4 IBU
0.50 oz Fuggles [4.50 %] (10 min) (Aroma Hop-Steep) Hops -
8.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs Irish Ale White Labs Yeast-Ale

I've seen other recipes use pale extract. Which is better? I also read that the Acid Malt will help get that twang of Guinness.

Any suggestions?
 

CatchinZs

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rh348877 said:
how come you don't want to use anything darker than amber?
Anything darker than Amber is really just Amber or Light DME with the specialty grains added to increase the color.

You get more control of the color and taste when you use amber or light and select your own specialty grains.
 

CatchinZs

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I did this recipe before.

5.00 lb Light Dry Extract (17.5 SRM)
1.00 lb Flaked Oat
0.50 lb Roasted Barley (300.0 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
1.5 oz Goldings, East Kent [5.00 %] (60 min)

It has a little more roasted barley flavor than guinness so I might drop the Roasted Barley down to a .25 lb to see if it matched up to Guinness, otherwise it was a winner for me.
 

Soulive

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rh348877 said:
how come you don't want to use anything darker than amber?
Another problem with dark extract is that it is the least fermentable. When making Dry Stout, you want fermentability...
 
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