CaliBrewin
Well-Known Member
crazy. that does almost look like nitro.
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...
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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:
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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)
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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:
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.
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.
And here's the proof...
Any thoughts on which grains to add to get the extra gravity to make this an extra stout instead of a draught?
...should I go with Crisp Pale or Crisp Maris Otter on this one?
Rut-Roh. Ordered from brewmasters' warehouse and I screwed up the recipe:
Briess 2-Row Brewer's Malt 6 lb
---- Briess Flaked Barley 4.25 lb
---- Briess Roasted Barley 1.25 lb
Weyermann Acidulated 0.125 lb
How can I salvage this? Trying to get my St Paddy's day ducks in a row.
Black IPA? Guinness is pretty dry, so that should be pretty bitter. Let us know how it comes out.
Also, consider that Briess Roasted Barley is light...about 350L. Briess Black Barley (500L) is better to get the color you want. I wish Briess would change its naming procedures...very misleading. I used the 350L and ended up with a brown ale instead of a black.
I'm going to brew this. Some where I saw some thing about souring 2 cans of Guinness and adding to the recipe but I don't know when to add it.
I brewed this up for St. Paddy's Day - minus the acid malt. I also only used 2oz of Goldings as mine were higher in AA%.
This is without a doubt one of the top three beers I've ever brewed. It is going to become a regular for sure (the first of the beers I've brewed so far to get that distinction).
Everyone at our St. Paddy's party loved it, even the non beer-drinkers or the "I don't usually like dark beers" types.
I'm going to cry when this keg kicks!
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