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

[NotALamer]

I don't think you need to add grain for the souring, just let it sit out and sour, then boil it and add it to the finished beer. You might get more consistent results by adding a lactobacillus culture to the wort that you want to sour. I've heard that Guinness uses about 10% soured wort, but I don't know if that's accurate or not. You could also just add some lactic acid to the finished product, homebrew stores sell it for wine I think. If you search this thread, we have talked about it.

Some of the hop flavor could still come through, but it will die off over time after you've bottled it anyway.

 

[mitch171]

Thanks for the tips, I had just read somewhere that adding a small amount of grain will help introduce the bugs needed to sour the wort faster.

I will be kegging and using beer gas, so it won't be bottled. But I think I will give the nugget a try and just be conservative with them. If it doesn't come out just like Guinness because of that, I bet it still comes out tasty.

 

[NotALamer]

Ah well however you store it, the hop flavor and aroma will diminish considerably over time.

 

[Myrdhyn]

Checked my gravity at 1.015 tonight. Hoping it drops a few more points of the next two days, about to raise the temp in the brew closet to around 70* and hold it there. Then (if the weather stays cool) I'll crash chill it in the garage for a few days.

The flat hydrometer sample is already the best damn beer I've ever brewed. Can't wait for it to hit the keg. Thanks BierMuncher.

Well, I just sampled this again the other day after a few months of aging and about a month on gas, HOLY WOW, is this good. It's also the first beer I've brewed that someone else has tasted and said to me, "YOU brewed this????" Since I've got several friends that like stout, I'm thinking this will be constantly in rotation (with full credit to da Muncher), possibly with a bit more roasted barley.

Interestingly on top of the usual roasty stout goodness, there are some definite vanilla notes developing in the middle of the palate. I'm loving it, every drop is glorious.

edit: Beirmuncher, if you were going to give this just a hint more sourness and a bit more roastiness without going overboard, how much more of each grain would you add to a 10g batch?

 

[BierMuncher]

Well, I just sampled this again the other day after a few months of aging and about a month on gas, HOLY WOW, is this good. It's also the first beer I've brewed that someone else has tasted and said to me, "YOU brewed this????" Since I've got several friends that like stout, I'm thinking this will be constantly in rotation (with full credit to da Muncher), possibly with a bit more roasted barley.

Interestingly on top of the usual roasty stout goodness, there are some definite vanilla notes developing in the middle of the palate. I'm loving it, every drop is glorious.

edit: Beirmuncher, if you were going to give this just a hint more sourness and a bit more roastiness without going overboard, how much more of each grain would you add to a 10g batch?

Instead of increasing any one particular grain, I'd be more tempted to take some of your current batch and bottle it (or buy a commercial bottle or two) and then about a week before you brew another batch, allow the beer to sour. I haven't done it, but that is a pretty standard practice for trying to get that unique souring from beers like Guinness.

 

[Myrdhyn]

That's interesting. I hadn't thought about going that route. My only issue with it is I have no idea how to go about souring it in an appropriate way. It seems like if you just left it open, it would oxidize in a major kind of way.

 

[mhermetz]

just tasted my sample at 1.011.

My Goodness....My Guinness!

 

[UnderThePorchBrewing]

Need a "for knowledge" clarification. I read through all of this in the autumn and glanced over it now, is this a recipe for the Guinness Extra Stout or the Guinness Draught? I ordered it from Brewmasters warehouse and they describe it as the draught. just wondering, I like both either way.
Ben

 

[brew hoperator]

It is for the draught.

 

[UnderThePorchBrewing]

brew hoperator
Thank you

 

[stagstout]

im going to brew this on memorial day, i thought it would be fitting since im irish (no disrespect to our soldiers and veterens out there). Only thing I am going to do different is use black barley in place of the roasted barley (300). I recently made a stout with rb (300) and i feel that you need something along the lines of 500-600 to get that guinness bitterness. Maybe i'll be wrong, we'll see. I'm also shooting for the extra stout style, have 24 oz of soured extra stout guinness ready to go on brew day. cheers

 

[UnderThePorchBrewing]

I have this going now but as I was brewing it was fiddling with my iphone brew apps and realized that I can scale this up to 6% which is what the bottled Extra Stout is. Can this be scaled up to 6.0% ABV to give a close approximation to the Extra Stout or are they completely different recipes? Has anyone done this?
Ben

 

[JBrady]

How would this recipe work as a irish oatmeal stout with 1 to 2 pounds of flaked oats, or maybe a combo of oat malt and flaked oats? Can Irish stouts become oatmeal stouts, or is the yeast and grain bill too wrong for it? thanks for info.

 

[Adam78K]

Hi I just did the percentage as BM said to but for some reason on Beer Smith my SRM is more Brown and it is 17. Wondering any help would be greatly appreciated also brewing this recipe this weekend so faster the reply the more I would appreciate it.



-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ode To Arthur (Guiness Clone)
Brewer: Adam Korby
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 21.7 SRM
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 68.42 %
2.25 lb Barley, Flaked (1.7 SRM) Grain 23.68 %
0.75 lb Roasted Barley (300.0 SRM) Grain 7.89 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 27.6 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 9.50 lb
----------------------------
My Mash
Step Time Name Description Step Temp
150 min Mash In Add 16.00 qt of water at 159.5 F 151.0 F
10 min Mash Out Add 16.00 qt of water at 186.8 F 168.0 F


Notes:
------
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

-------------------------------------------------------------------------------------

 

[NotALamer]

You need to use 500 srm black roasted barley, I use 6/2/1 for a five gallon batch.

 

[Adam78K]

Ok so here is my options at my homebrewer shop I have either roasted barley or just plain black barley. If I do use black barley should it also be 10 percent in the recipe?

 

[NotALamer]

You want 500 srm unmalted barley, should be about 10% of the grist.

 

[Adam78K]

Well brewed this today and my cooler went down do I had to do a paint strainer bag method and my gravity is only 4.24 and it is already in the fermentor with yeast in it. Was wondering if I should just leave it be or try and add something? Any suggestions?

 

[NotALamer]

RDWHAHB, leave it alone. You could add sugar if you really need more alcohol, but I wouldn't.

 

[android]

Well brewed this today and my cooler went down do I had to do a paint strainer bag method and my gravity is only 4.24 and it is already in the fermentor with yeast in it. Was wondering if I should just leave it be or try and add something? Any suggestions?

what do you mean your gravity is at 4.24?

 

[Adam78K]

Sorry must of missed type that my gravity is 1.024 with 4.25 gallons of beer in my primary.

 

[PtotheL]

<rant>

Seriously, people who brewed this recipe and used a partial sour mash need to report in how it tastes. What's the percentage of sour mash you used, if you used acid malt or not, the whole process and how it compares to the original.

The majority of posts made by people saying they'll be doing so dates from a while back and, sadly, nobody seems to care reporting in when their beer is ready. </rant>

 

[brettwasbtd]

So I made this about 11 weeks ago. It tastes great, but my version doesn't taste a whole lot like guinness. It has more of a basic ale taste, than a dark roasty stout. I was wondering if anyone else got that or if my substitutions could have caused the difference. My subs were Fuggles for hops (30 IBUs) and Wyeast 1084 Irish ale for yeast. Below are what my percentage's were for the grain bill

24% flaked barley
12% Roasted Barley
62% Pale Malt
~3% acid malt

 

[nicadrick]

BM,

I just transferred 5G to secondary. If the hydro sample at 10 days is any indication, then this is going to be a fantastic brew. Thanks for sharing your recipe.

 

[brettwasbtd]

So I made this about 11 weeks ago. It tastes great, but my version doesn't taste a whole lot like guinness. It has more of a basic ale taste, than a dark roasty stout. I was wondering if anyone else got that or if my substitutions could have caused the difference. My subs were Fuggles for hops (30 IBUs) and Wyeast 1084 Irish ale for yeast. Below are what my percentage's were for the grain bill

24% flaked barley
12% Roasted Barley
62% Pale Malt
~3% acid malt

So I had another one the other day and it tasted much more like a stout should... So i guess my tastes buds were like this when I had the first one -->

 

[korgman]

OK, so how would this recipe do (compared to a Pub poured Guinness) if it was pushed through a Stout tap with re-stricter plate but conditioned and pushed with 10 PSIs of CO2, and with no priming sugar?

Nitro tanks and regulators are expensive. Curious if i should buy a full system this year for this one beer.

 

[BierMuncher]

OK, so how would this recipe do (compared to a Pub poured Guinness) if it was pushed through a Stout tap with re-stricter plate but conditioned and pushed with 10 PSIs of CO2, and with no priming sugar?

Nitro tanks and regulators are expensive. Curious if i should buy a full system this year for this one beer.

This is exactly how I serve it. The stout tap will really give you a foamy pint, but that's the whole point. You'll have to let it rest a for minute or two before topping off. The catch is to not let the beer get too carbonated on CO2. I get my keg up to desired volumes and then shut off the gas...opening it only enough to periodically push the beer.

 

[korgman]

OK, that's exactly what i will do this year. Getting a full nitro setup will cost over $300. I will just get the stout tap, carb with CO2, and push with CO2.

Since I won't be priming, what pressure do you think I should force carb with to get close to Guiness with this setup? 6 PSI?

 

[korgman]

I have this kegged and under 6PSIs of CO2. I'll order my stout faucet and shank this week. Should be ready for Thanksgiving. I'll plan on pushing with the CO2 this time. You think I'm OK going this route BierMuncher?

 

[BierMuncher]

I have this kegged and under 6PSIs of CO2. I'll order my stout faucet and shank this week. Should be ready for Thanksgiving. I'll plan on pushing with the CO2 this time. You think I'm OK going this route BierMuncher?

You should be good pushing with CO2...just don't let the keg sit under constant CO2 pressure. Once it's at your desired carb levels...only apply gas to push during a session...not for storage. You'll of course want to sample the beer a few days ahead of time to make adjustments. Remember that serving through a stout tap will require the freshly poured pint settles for a few minutes before topping off and serving.