Irish Stout Ode To Arthur, Irish Stout (Guinness Clone)

[PintOfBitter]

tapped and sampled - yum! added 1 tsp acid blend in lieu of acid malt, may have been just a tad much.

 

[everfrost]

Would a pound of oats make this a good oatmeal stout type recipe? More or less? Flaked or quick cooking?

 

[PintOfBitter]

i used oats old fashioned oats - pretty smooth, fairly good mouthfeel considering the smallness of the beer. Not quite what I'd call an oatmeal stout, though.

 

[NotALamer]

I'm planning on trying this recipe and my LHBS doesn't have acid malt but they have lactic acid, any idea how much I should use? When would be the best time to add it?

 

[PintOfBitter]

based on my experiment with adding acid, I'd use about 1/2 tsp at first.

You could add it anytime after the mash. I added at the boil, but you could even add before bottling/kegging.

 

[NotALamer]

Awesome, thanks.

 

[Baja_Brewer]

I may have missed it somewhere in the thread. But what temperatures did you mash at? I'm giving this one a shot tonight!

 

[BierMuncher]

I may have missed it somewhere in the thread. But what temperatures did you mash at? I'm giving this one a shot tonight!

Depends no how you like it.

Normally I would mash at 152 for 60 minutes.

If I wanted to increase the body, I'd go 156-157 for 45 minutes.

On the latter, I've been dinged in competitions for not enough dryness so you'll have to decide.

 

[NotALamer]

No sparging issues with the single infusion I take it?

 

[Baja_Brewer]

From OP:

Mash Schedule: Single Infusion Medium Body, Batch Sparge

I didnt have any issues at all!

And thanks very much BM, I went with 153 for 60, we'll see how that goes. I'm stoked for this beer.

Funny, the last three beers I've made have all been your recipes or variations there of. Me-thinks we have similar tastes!

 

[NotALamer]

Is the acid really that strong? I ended up using 0.5 tsp 88% lactic acid but I was just reading Radical Brewing today and he recommended 1 tbsp 80%.

 

[PintOfBitter]

i couldn't say for lactic acid - i used acid blend, and ended up with too much sour, but just by a hair. I'm sure the different acids have different "sour density" but you can add more anytime, so start on the shy side.

 

[NotALamer]

Looks like the blend is citric, malic, and tartaric, that should taste quite a bit different from lactic. Has anyone tried souring this beer with lactic? I imagine I can probably add some more at bottling time if it looks like 0.5 tsp wasn't enough.

 

[korgman]

To make a 5 gallon batch is it really just as simple as cutting the original recipe in half? I have US-05 yeast on hand. Can I use that or should I get what the recipe calls for?

Matt

 

[elkdog]

To make a 5 gallon batch is it really just as simple as cutting the original recipe in half? I have US-05 yeast on hand. Can I use that or should I get what the recipe calls for?

Matt

Yeah, cut it in half, that should do it. As for the yeast, the S-05 will work fine, but the Irish Ale has a particular character that a lot of folks think is key to nailing a Guinness clone. So, you'd make a good clean dry stout with the S-05 (I'd use it, for the record, but I don't care too much about an exact clone), but if it's a spot-on copy of Guinness you're after, go get some Irish Ale Yeast.

 

[NotALamer]

Someone mentioned priming with 1/2 cup of sugar for people without a draft/restrictor setup, is that 1/2 cup for 10 gallons or 5? Basically I'm wondering how many volumes to carbonate it to.

 

[BierMuncher]

Someone mentioned priming with 1/2 cup of sugar for people without a draft/restrictor setup, is that 1/2 cup for 10 gallons or 5? Basically I'm wondering how many volumes to carbonate it to.

1/2 cup for a 5-gallon batch.

 

[NotALamer]

So that's about 1.5 volumes?

 

[korgman]

Well, I've got this recipe fermenting (5 gallon batch, cut everything in half) and it was my second AG. It went well. I was able to get all the same grains and yeast at my local Homebrew store. I went just a little easy on the acid malt. Hit a mash temp of 155. Used 3.5 gals of strike water at 168 for a one hour mash.

OG on Sunday night was 1.051. Airlock stopped today (only 2 days after pitching yeast), gravity is now ~1.015 +/-. Tough to tell exactly with all the foam on top. Its gonna stay in the bucket until at least the weekend. Secondary carboy is filled at the moment.

 

[PintOfBitter]

three words: BEST PANCAKES EVER

I replaced half the milk in my normal pancakes recipe with this stout and YUM!

I called them homecakes - i made them with home ground whole wheat flour, homebrewed beer, homemade vanilla extract, and served them with homemade tart cherry jam.

 

[NotALamer]

Those sound like some amazing pancakes. I just bottled this recipe tonight after a month in the primary; even flat, warm, and sweet from the priming sugar it is still delicious. I used an oz of northern brewer and it still tastes pretty close to Guinness. Not much of the aroma made it into the final product, it's all about the IBUs.

 

[DarkSide]

Awesome! I've been dreaming about finally putting in a stout tap and nitro, this maybe the recipe I need to go ahead and do it. Also, you mentioned your Bass Ale. It's another of my favourites, is there any chance you could post that recipe???

 

[BierMuncher]

...Also, you mentioned your Bass Ale. It's another of my favourites, is there any chance you could post that recipe???

Done...It's in my drop down.

GREAT recipe.

 

[DarkSide]

Done...It's in my drop down.

GREAT recipe.

Thanks!!! I'll add it to my brewlist.

 

[GuitarBob]

Did you use roast barley or black barley for this recipe? Some homebrew stores sell black barley as roast barley, and I want to make sure I'm using the right stuff.

The last time I made this it came out a little lighter then it should be, and I wonder if I may have used the wrong barley.

 

[NotALamer]

Here's what I used and it came out tasting like it should.

 

[GuitarBob]

Here's what I used and it came out tasting like it should.

Crap I used the other stuff. No wonder it didn't taste quite right. And to make matters worse i just bought more of it a couple days ago to make a 5 gallon batch.

 

[NotALamer]

Yeah you want unmalted black/roasted barley not black/roasted malt. I'm sure you can find something to use it in, there are lots of recipes to try. Look around at the stout, porter, and dark ale recipes for something that uses it, or just make something up.

 

[GuitarBob]

I didn't use roasted malt. There are two types of roasted barley a 500 srm roasted barley and a 300 srm roasted barley. The recipe calls for 300 srm roasted barley, but I think he might have meant 500 srm roasted barley instead.

Biermuncher could you clear this up for me? And if you actually used 500 srm roast barley could you edit the recipe so others don't repeat my mistake?

 

[korgman]

Just bottled this, 5 gals, used 1/2 cup priming sugar. One week primary, two weeks secondary. Looked and smelled great. How long will I be able to wait?