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

[HopheadNJ]

boiling 5 gallons of this now!

 

[nstorm1121]

I have some WLP002 English Ale yeast at home that I washed from a Summit Winter Ale clone that I made. It looks like this yeast compared to an Irish yeast are close from the profiles I have read...

Can anyone comment on using WLP002 instead of an Irish Ale yeast when making a Guinness Clone? Thanks!

 

[rellot]

I'm thinking about doing this recipe with a few changes based what I have on hand. Any informed opinions about how it might turn out?

Main changes are substituting Willamette for the hops (6 more ibu too), a little more roasted barley, little less flaked barley and substituting 7 lbs of 6 row for 2 row.



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

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.046 SG
Estimated Color: 35.8 SRM
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 40.58 %
4.00 lb Barley, Flaked (1.7 SRM) Grain 23.19 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 23.19 %
2.00 lb Black Barley (Stout) (500.0 SRM) Grain 11.59 %
0.25 lb Acid Malt (3.0 SRM) Grain 1.45 %
4.00 oz Williamette [4.80 %] (60 min) Hops 36.0 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 300Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 17.25 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 21.63 qt of water at 165.3 F 150.0 F
10 min Mash Out Add 13.39 qt of water at 203.0 F 168.0 F


Notes:
------

 

[nstorm1121]

Can anyone comment on using WLP002 instead of an Irish Ale yeast when making a Guinness Clone? How would it change the flavor, would it matter? Thanks!

 

[sdhucks7]

Brewed up 5 gal of this yesterday with williamette and a touch of chocolate malt. horrible brewday stuck sparge (turns out my braid was crushed) took about 8 hours start to finish but man that hydrometer sample tasted good! ended up with just under 5gal in the bucket with a OG @ 1.044 now if i can just wait for it to get ready.............


SD

 

[BierMuncher]

For the St. Pattie's day enthusiasts out there...this is the time to start thinking of brewing up your stouts.

 

[nstorm1121]

There has been a lot of talk about proper kegging of this recipe and using the right ratio of gasses... well my question is how would this turn out if bottled carbed? I don't have a kegging system but would like to make this. How would it taste different than the stuff on tap at the bar?

 

[BierMuncher]

There has been a lot of talk about proper kegging of this recipe and using the right ratio of gasses... well my question is how would this turn out if bottled carbed? I don't have a kegging system but would like to make this. How would it taste different than the stuff on tap at the bar?

The key to a good smooth stout is to have lower than "normal" carbonation. Even if the beer is primed and bottled like your other beers, a good aggressive pour into a large pint glass will cause a lot of the carbonation to release and you'll have a smoother beer.

 

[nstorm1121]

What would you suggest for volumes of CO2?

 

[nstorm1121]

Furthermore, I am a little confused about pouring... People talk about wanting a nice head on a beer, but I was always under the impression that you want to pour a beer on the side of the glass to limit the amount of head. Or is this different for different styles? Could anyone help here so that I make sure I'm making the most of my beer experience, and maybe more importantly the experience of others who try my brews?

 

[HopheadNJ]

Just kegged this last night after 4.5 weeks in the fermenter. The sample tasted delicious! According to Beersmith, it's ABV is right at 4.3%, looking forward to getting this carb'd up and flowing! I think I'll try it at about 1.9 volumes of CO2, figuring I could always pump it up a little more.

 

[CDbrews]

I've got a batch of this going again that is just waiting for my buddies keg of guinness to kick so i can get my nitro set up back.... hydro sample a couple weeks ago was spot on to guinness with the 'guinness left in a bowl for a few weeks to get sour' method.

This time I also held the soured guinness around 190 F for about half an hour and then added after chilling compared to adding it at ten minutes left in the boil and it seems to taste much more like guinness than my last batch.

I just put in in the oven with my temp probe in it and once it got over 180 F I started timing it. This time also I soured three 11.2 oz bottles of guinness draught compared to two bottles last time and the soured taste omes through much better, but that could also be due to adding after chilling compared to adding during the boil. I was having issues with my nitro system for my last batch also and finally figured them out so I am quite excited for this batch!!

 

[CaliBrewin]

whipping this one up today. (5 Gal AG)

1L starter of WLP002 has been on the stirplate for 12 hours now already.

im planning on a long, low mash to adjust for this yeast's tendency to attenuate lower. (@152 for 90min)

 

[CaliBrewin]

just mashed in.

only difference, (aside from WLP002 obviously) were my kent goldings are at 7.2%AA. And unfortunately, my LHBS only had 1# flaked barley so i subbed the second pound with golden naked oats.

im aware that this is a major change to the recipe, but given what i had to work with i still think this will come out to be a tasty stout.

 

[wrench001]

So, just finishing up my last keg of this stout, just thought I would add a comment for the others like me that don't have a stout tap or nitro available. I'm not sure where I heard this orginally, probably on a forum somewhere, but to get that creamy head I fill the pint glass about 1/2 to 3/4 full, then using a turkey injector, suck up a syringe full of stout and squeeze it back into the beer. Suprise, beautiful cascading bubbles just like the real deal. After everything calms down, fill up the glass the rest of the way. I know this sounds wrong somehow but hey it works.

 

[brettwasbtd]

So, just finishing up my last keg of this stout, just thought I would add a comment for the others like me that don't have a stout tap or nitro available. I'm not sure where I heard this orginally, probably on a forum somewhere, but to get that creamy head I fill the pint glass about 1/2 to 3/4 full, then using a turkey injector, suck up a syringe full of stout and squeeze it back into the beer. Suprise, beautiful cascading bubbles just like the real deal. After everything calms down, fill up the glass the rest of the way. I know this sounds wrong somehow but hey it works.

How do we know this is true? (picture please )

 

[CaliBrewin]

fermentation is winding down now.

damn this thing smells good when its bubbling away...

 

[wrench001]

How do we know this is true? (picture please )

And here's the proof...

 

[brettwasbtd]

And here's the proof...

That is beautiful

 

[Doog_Si_Reeb]

And here's the proof...

That is awesome!! I'm going to have to try that on my stout!

 

[CaliBrewin]

crazy. that does almost look like nitro.

 

[hoppeningnow]

Will my conversion work for a 1 gallon brew and be ready for March?

1.1 lb Pale Malt (2 Row) UK (3.0 SRM) 63.8 %
0.425 lb Barley, Flaked (1.7 SRM) 24.6 %
0.175 lb Roasted Barley (300.0 SRM) 10.1 %
0.025 lb Acid Malt (3.0 SRM) 1.4 %

1 oz Goldings, East Kent [5.00%] (60 min) Hops 31.2 IBU
0.3 Unit(s)Whirfloc Fining 15 Min.(boil)

1/2 Pkgs Irish Ale Yeast (WLP004) or DCL Yeast S-04 SafAle English Ale

What should I use for the primer when bottling?

Named for Arthur Guinness and his silky smooth contribution to the world.

I have a few extra cornies on the way to the house so I'm going to try and get two of these filled and set aside. I'd love to let these guys condition for 3-4 months before tapping them next fall. I'm not sure that's gonna happen though...

Many thanks to Dude (and others), whose guidance helped me keep this Guinness Clone true to it's simple roots...



*******
Batch Size: 10.00 gal
Boil Size: 12.00 gal
Estimated OG: 1.044 SG
Estimated Color: 23.8 SRM
View attachment 1561
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
11.00 lb Pale Malt (2 Row) UK (3.0 SRM) 63.8 %
4.25 lb Barley, Flaked (1.7 SRM) 24.6 %
1.75 lb Roasted Barley (300.0 SRM) 10.1 %
0.25 lb Acid Malt (3.0 SRM) 1.4 %

3.00 oz Goldings, East Kent [5.00%] (60 min) Hops 31.2 IBU

1 Pkgs Irish Ale Yeast (WLP004)
------------
Mash Schedule: Single Infusion Medium Body, Batch Sparge
Total Grain Weight: 17.25 lb

Oh...and this just in for those wondering how this would stack up against other stout recipes:

 

[drhall23]

Can someone break this reciped into a step by step process for me?
I am new to homebrewing and am used to recipes that tell me what to do in every step.
My guinness is already soured and ready to go.
Thanks.

Ingredients:
9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)

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.
At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will help.
A certified beer judge could not tell this from bottled Guinness.

 

[ErieShores]

I'm looking to brew this on the weekend and I have Tettnang hops in my freezer. Since the hops are only used for bittering, I'm hoping to get away with subbing Tettnang for EKG's and adjusting the IBU's in Beersmith. Think that would work, or should I take a ride to the LHBS?

 

[rack04]

I will be brewing this recipe this weekend. My LHBS has:

Briess Roasted Barley 300 Lovibond
Hugh Bairds Roasted Barley 500-600 Lovibond
Pauls Roasted Barley 600-680 Lovibond

Which roasted barley is the right one to use for this recipe?

 

[NotALamer]

Either the Hugh Bairds or the Pauls, not the Briess. I don't know how they can call that roasted barley, it is most certainly not what you want for a stout.

 

[mitch171]

So, just finishing up my last keg of this stout, just thought I would add a comment for the others like me that don't have a stout tap or nitro available. I'm not sure where I heard this orginally, probably on a forum somewhere, but to get that creamy head I fill the pint glass about 1/2 to 3/4 full, then using a turkey injector, suck up a syringe full of stout and squeeze it back into the beer. Suprise, beautiful cascading bubbles just like the real deal. After everything calms down, fill up the glass the rest of the way. I know this sounds wrong somehow but hey it works.

This is basically what happens with the widget. Good find. I am about to brew this recipe and I do have a beer gas set up so I am quite excited to see the results.

 

[AlphaWolf-Brewery]

Anyone else notice the color of the final beer to be kind of light? Mine ended up more of a brown than a black color. Beersmith has the LV at 23?

 

[Dr. Francois]

Anyone else notice the color of the final beer to be kind of light? Mine ended up more of a brown than a black color. Beersmith has the LV at 23?

Either the Hugh Bairds or the Pauls, not the Briess. I don't know how they can call that roasted barley, it is most certainly not what you want for a stout.

I just brewed a batch yesterday...I'll have to see it when it's done fermenting, but it looks a bit light going into the fermenter.

Here is my recipe, scaled for my equipment (20qt pot that nets 3-3.25 gallons in the fermenter:

% LB OZ Malt or Fermentable °L
63% 4 0 Pale Malt, 2 Row, UK 3
24% 1 8 Flaked Barley 2
8% 0 8 Roasted Barley 300
2% 0 2 Chocolate Malt 475
1% 0 1 Acidulated Malt 2

80 minute mash at 150F

1.25 oz 5.0% EKG @ 60

1/2 pack US-05

I had to add 3 oz of DME (boiled in my hydrometer sample) to get the OG up to 1.040. I did a single infusion, no sparge brew. My SRM was estimated at 26.

I think the Briess Roasted Barley (300L) is the culprit for those of us who are experiencing lighter than normal color. I did add chocolate malt to help compensate and get a flavor a little closer to Murphy's.

If it's still too light after fermentation, I'm considering color adjusting using Sinamar: http://morebeer.com/view_product/11337

 

[NotALamer]

Yes, you want about a pound of 500°L roasted barley for a 5 gallon batch. I don't know how Briess can call that stuff 'roasted barley', because it isn't. Make sure it is ground well too, I think JZ recommends using a blade grinder to get it fine enough. The hulls are already burnt to a crisp so it's not like you have to worry about shredding them.