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

[willamettevalleyamature]

Guinness and Killian's Red are my all time favorite beers (sticking with my heritage I guess) , so thanks for posting.

Two questions though- You said a buttload of starter but didn't specify- how big of a batch of starter did you use?

And two- It doesn't need to be a Killian's clone, but does anyone here know where to find a good Irish Red recipe?

1lb caramel 20 l 1 40+ 1 60 l...and 7 lbs knew amber extract...hallertou ...

 

[2xbrewing]

I'm going to do a ten gallon batch of this beer for a picnic i'm having and going to travel with it in corny kegs. What do you think the best way to serve it on Co2 in a picnic? I'll have on ice with a picnic tap what psi should i keep it at? Any suggestions for a more elaborate setups will be appreciated.
Thanks for the help guys!

 

[ny101]

So I have brewed this recipe 3 different ways. From my experimentation and tasting side by side with guiness from a can, I can tell you the following:

1) British Ale yeast will get you closer to the AA and flavor than either Irish Ale yeast or British Ale Yeast II.
2) In a side by side comparison, this recipe will exhibit an obvious bitterness over actual Guinness. I suggest a later hop addition or cutting the hops severely.
3) Mashing the Roasted Barley gives this recipe too much of a roasted flavor. I have studied up on this and apparently, Guinness is actually made by mashing the grain separately according to some rumors. This seems to make sense because when mashed with the grains it throws the PH way out of wack, and it also imparts an astringency that while interesting in character, is not present in actual Guinness.

4) If you are not trying to match Guinness very closly, I find this recipe superior in flavor, character, complexity, and aroma. You can safely ignore 1)-3). Bottle conditioned, I think Guinness from a can still has better mouth feel and head appearance / retention. I'm also not sure if I'm being cynical here but I feel like Guinness may be using xantham gum or some other heading agents get better head retention.

 

[2xbrewing]

Hey fellas I made this recipe but thought to try adding a lb of honey. How do ya think it will come out.

 

[ny101]

I think adding honey is an interesting concept. If I was to worry about anything, I would think that it might end up tasting a little more hot then the style calls for.

 

[dphornguy]

Reading all of this, it seems that the concensus is that:

1. This recipe is good and tastes like guinness after a few months of aging.
2. The first few months have a strong acid "twang" until it mellows.
3. The beer has poor head retention.

PErsonally I would like a guinness-sooner brew. Anyone try tweaking the recipe with less acidulated malt up front and adding some other grain for head? Also, I felt that the flavor profile was a little weak and could have more robustness to compare to guinness. Anyone try upping the roasted barley content, lower the acid malt and throwing some carapils or similar in for head retention?

 

[ny101]

I think you could probably do it by mashing the roasted barley separately at a lower temp or adding it very late in the mash or for the sparge only.

Some other notes: I had 0 issues with head retention, the original recipe will give you that. The head will stay forever too. It's just not as creamy as what they have with Guinness...

I also discovered that as long as you pour the beer very rigorously, you will get similar mouthfeel as well.

 

[smagic14]

For 10 gallons Biermuncher said a "massive starter" from the different online calculators I have been seeing anywhere from 2 to 3.5 liters.

What size did you guys use?

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[CaptainArgo]

I'm trying to create a Guinness clone for my friend who LOVES the stuff. From what I gather, this is a bit roastier than standard nitro Guinness (possibly just because it isn't on nitro?), and I've been contemplating ways to smooth the flavor out to mimic the standard nitrogen-ized Draught product while keeping the beer very dark.

It was helpful to see the experiment with cold steeping since that was one thing I had thought of, but it sounds like it didn't quite come out as intended. One idea I stumbled on, though... has anyone tried swapping maybe half the roasted barley for some de-bittered / de-husked Carafa III? I know it's a German product and not necessarily part of the actual recipe, but it sounded like the less sharp roasted flavor and very dark color might help a non-nitrogen brew come closer to the smoothness of a regular nitro-tapped Guinness. Is there anyone who has used Carafa III that can comment on whether the flavor would be appropriate?

 

[brodacious]

By the Gods I love this friggen beer.


I brewed it last year as my 3rd AG and first 10 gallon batch.
My old apartment was limited on space and 2 carboys in the spare bedroom in a large bureau thing.
Due to having only a single thermostat which resided in the apartment upstairs, the room reached over 90 while I was away.
1 of the carboys tasted so terrible I dumped it. The other was a friggen dream.
Not sure if it was an infection or the heat or what.
Had a st.pats party and the 5 gallons evaporated quite quickly.
The keezer was just raw wood and I kept joking how it was a fully-operations-battle-star.


Broke it out again for the 2nd annual St.Pats party this coming Sat due to popular demand. I was storing this beer in my back room with the thermo set to 65 and the beer fermented out at that until I went skiing and came back to 50 degree beer and a hosed thermo. IDK if thats what caused it but I finished high at just a shade under 1.02. Tasted good and I was running out of time so I said Eff it and kegged it.

Just poured it off nitro and my I must say, its fan-****ing-tastic.
Its SPOT on to the original. I'm going to have to get a few nitro cans and do a side-by-side.

 

[davidgsmit]

Yeah, I would go for drier than 152º here. I went with about 154º, and it finished at 1.020. I'm sure the mash temp was far from the only factor, and it's the second highest finishing brew in my history, but it is supposed to be a dry stout after all. I imagine the flaked barley will help make up for any body lost to low mash temps, and it doesn't need any excess sweetness.

For what it's worth, I'm rebrewing this next and it's getting a 148º mash. But I'm far from an expert, so some salt may be required.

I have a habit of adding a degree to mash temps when I find a recipe as I typically find myself over attenuating... Mashed mine at 153 and for the first time in a while I actually UNDER attenuated. Hit 1.016, added more yeast with a starter, etc... four days later... 1.016. I would recommend 150-151 for this recipe instead of the 152 that's been going around. If you stop and think about it 152 really is a bit high for a dry stout like this. Next time I'll do 150 myself.
For what it's worth, I split my batch and did half English ale and half Irish ale yeast. There's really not a significant difference, but if I had to choose based on a sample from the primary, I'd pick the English which happens to be cheaper too as you can get it dry.

Nitro tends to make beers a bit sweeter so I think I'll just have to leave this on on CO2 when the time comes. Next time it'll be Nitro for sure though after I dial this one in a bit!

Thanks for the recipe!

 

[USAFSooner]

Just locally sourced the ingredients for a 5G batch. Had to use 425 SRM Roasted Barley and Maris Otter. Hopefully the MO is close enough to Irish Stout Malt.

This is giving me an excuse to get a nitrogen tank and a stout faucet. Anyone know a good source for a cheap nitrogen regulator? - PM me.


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[FredTheNuke]

Ebay...


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[USAFSooner]

Found a cheap one at HF. Thanks!


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[USAFSooner]

Just locally sourced the ingredients for a 5G batch. Had to use 425 SRM Roasted Barley and Maris Otter. Hopefully the MO is close enough to Irish Stout Malt.

This is giving me an excuse to get a nitrogen tank and a stout faucet. Anyone know a good source for a cheap nitrogen regulator? - PM me.


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Finally got an empty keg today and got my batch kegged up. It's been sitting in secondary for a while now. Couldn't resist the urge and pulled a warm sample. Biermuncher nailed it. This clone is spot on!



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[mgortel]

Hey Bier....is the 0.25 lb acid malt in this recipe to add the Guiness sourness?

 

[Born2brewNc]

What was your mash temp for this?

 

[BioHopology]

Yes I did. Couldn't resist.

I can see now where the canned/bottled, local draft versions get mixed reviews from the folks who have tasted an "authentic" recipe.

This recipe was much roastier than I would have expected. Very good though.

I'd imagine that changing the grains ratio from 65% Pale, 25% Flaked Barley and 10% Roasted Barley to 70%, 25%, 5% would tame down and mellow the flavor.

I happen to like this recipe and will likely brew it again. It came in a bit higher ABV% than I would have thought...around 5.2%. Turns out that my Bass & Co Ale is also ready to tap and I've been serving up authentic Black & Tans which are outstanding. I'm willing to bet that this combo tastes even better during the cold winter months.

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Amen!

 

[lorvan]

Brewing up a 2.5 gal BIAB batch tomorrow morning. Looking forward to it!!

 

[Chops1867]

Ok, I've blown my brew budget this month, but I need to brew a quick stout. I'm doing this recipe, but need to use some on-hand yeast. I've got:
WLP013
Wyeast 1450
Nottingham
Safale 05
I also have some WLP802 Czech lager, but that's out of the question.
My vote goes to Nottingham or the 013, what do you think?

 

[lorvan]

This stuff is possibly my best brew yet. Thanks for the recipe !!

 

[lorvan]

Grain to glass, not a word of a lie, exactly 2 weeks. And it's excellent. Bottled. It is properly carbed at 3 days in the bottle. I told my husband we have to drink all of it this weekend in case I messed up somehow priming it... Don't want bottle bombs... He took a sip, hid a smile, and obeyed SHMBO

 

[QuercusMax]

Ok, I've blown my brew budget this month, but I need to brew a quick stout. I'm doing this recipe, but need to use some on-hand yeast. I've got:
WLP013
Wyeast 1450
Nottingham
Safale 05
I also have some WLP802 Czech lager, but that's out of the question.
My vote goes to Nottingham or the 013, what do you think?

I'd go with the 013. I brewed a very similar recipe to this using WLP013 and a keg of it mysteriously emptied itself out 3 days into a family reunion.

I've also made it with US-05 and that was delicious as well.

 

[Chops1867]

I'm going with the 013. Also adding a few ounces of torrified wheat for head retention.

 

[nab911]

Made a batch of this a few weeks ago and just kegged it yesterday. Sample was delicious and seemed spot on aside from seeming a bit light in color. Will see how it turns out carbed. Have it sitting on 12psi of co2 and will move it to nitro some time this weekend. (That pressure good for carbing this?)

Recipe:
5.5lb Marris Otter
2lb Falked Barley
1lb Roasted Barley
.12lb Acid Malt
3oz Kent Goldings 60 minutes (these were older but vac sealed and frozen)

 

[Broham1]

What temperature? If at 40 F, then it should only be about 4 psi to reach 1.6 vols of co2.

 

[nab911]

What temperature? If at 40 F, then it should only be about 4 psi to reach 1.6 vols of co2.

On your advice, i turned it down to 4 last night and moved it to nitro today. I started pouring at 10psi but theres no real head. I just read that it should be served around 28 psi. This is my first use of this nitro setup. Thanks for the advice!

 

[nab911]

On your advice, i turned it down to 4 last night and moved it to nitro today. I started pouring at 10psi but theres no real head. I just read that it should be served around 28 psi. This is my first use of this nitro setup. Thanks for the advice!

Let it sit a few more days on co2 at 10psi and swapped back to nitro @ 28psi and it still looks like the following. You can hear and audible squeel as it pours because of all of the pressure. What am I missing here?

 

[Larbos]

Made 6 gallons yesterday, only forgot to scale down the acid malt. Should I be worried about 0.25 lbs acid malt in a 6 gallon batch? Cheers.

 

[Chops1867]

Bottled a slightly tweaked recipe a few days ago. The flat beer tasted wonderful. More flavor than Guinness Draught, not as heavy as Extra. Used WLP013 London Ale Yeast. This is a keeper!