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

[Raisoshi]

Gave this recipe a shot... with a few tweaks, but screwed up a lot. It's our 4th time making beer and results have been good so far.

The recipe I ended up using:

2.6kg Pilsen Malt(Brazilian malt) 60.5%
1kg Flaked Barley(Briess) 23.3%
0.40kg Roasted Barley 9.3%
0.06kg Acidulated Malt 1.4%
0.24kg Cane Sugar 5.6%
47g East Kent Goldings @ 90min

Brewhouse Efficiency: 60.3%
Mash efficiency: 62.3%
Recipe Type: All Grain
Yeast: Nottingham(Dry)
Batch Size: 21.3l (5.63gal)
Original Gravity: 1.038
Final Gravity: ?
IBU: 30
Boiling Time (Minutes): 90
Color: 34.19SRM

Main screweps were:

- Our miller kinda broke so we could only mill the grains at the tightest setting(disk mill), with that we got a stuck sparge many times and had to do a batch sparge(I think that's what it was) where we threw sparge water in, mixed it up, and collected the wort, did that 3 times. Efficiency was terrible.
- I couldn't properly control my mash temperature(was planning 75min at 65C and 45min at 67C, ended up heating it up too much when it first dropped to 64 and mashed higher than I wanted). Had to turn on the gas 3 times, first time ended at 68 and let it get below 65 again, second time same thing, third time it went up to a whoping 72 and I decided to mashout at 1h 30min instead of the planned 2 hours.
- 22.3 liters of 1.034 OG into the fermenter, which would end up at 3.6% abv, not good at all. Took 1.2l(0.32gal) of that wort and boiled it separately with 240g of Cane Sugar(table sugar) down to about 400ml(0.11gal). Ended up with a beersmith calculated 21.30l at 1.038 into the fermenter, that should ferment down to 4.2% abv which is what I wanted.

Do you guys think that will matter too much? I'm scared it will be too diluted or something, what should I expect?

Tweaks were based off of this article I found:

http://byo.com/stories/item/1426-stout-hearted-in-ireland

 

[FredTheNuke]

Has anyone tried force carbonating to 1.5 vols with CO2 and then pushing with nitrogen at 35 psi via a Beergun into ice cold frozen Belgian 750ml bottles and then corking them?

I'm aiming at some ideas to bottle this stuff as close to nitrogen tapped as possible. Thoughts on my insanity???

 

[binabik]

I brewed this and it was not where near as creamy as Guiness. Not sure what if anything I did wrong.

I used the recipe in the first post and halved it. I ended up with an OG of 1.04 and a FG of 1.012 using S-04 yeast.
I want to do this again, but would love it to be creamier. I did bottle it. It has a great nose, but is just mising something. Any tips? I am going to tweak it a little and see what I can come up with.

 

[Raisoshi]

I brewed this and it was not where near as creamy as Guiness. Not sure what if anything I did wrong.

I used the recipe in the first post and halved it. I ended up with an OG of 1.04 and a FG of 1.012 using S-04 yeast.
I want to do this again, but would love it to be creamier. I did bottle it. It has a great nose, but is just mising something. Any tips? I am going to tweak it a little and see what I can come up with.

I believe a lot of the creaminess in Guinness comes from the use of Nitrogen, that might be what it's missing.

 

[USAFSooner]

I believe a lot of the creaminess in Guinness comes from the use of Nitrogen, that might be what it's missing.

Most definitely! I have a nitro tap using 70/30 N2/CO2 and its night and day difference between 100% CO2 for stouts.

 

[nab911]

Most definitely! I have a nitro tap using 70/30 N2/CO2 and its night and day difference between 100% CO2 for stouts.

Just wanted to bump and say my clone has finally achieved the cascade. It has been sitting around 30psi on a 75/25 mix and now pours with a beautiful cascade and about an inch head on a 20oz Guinness glass. I think the problem was carbing with 100% co2 at 10 lbs and trying to just push it with the nitro mix. Ill try to get a quick vid tonight of a pour.

 

[FredTheNuke]

What temperature did you carbonate it at 10 psi with hundred percent carbon dioxide?

 

[nab911]

What temperature did you carbonate it at 10 psi with hundred percent carbon dioxide?

I think it was in my keezer at 40.

 

[wfeddern]

How long did you leave it on the 30psi before it was ready? and did you leave it set there to pour?

 

[nab911]

How long did you leave it on the 30psi before it was ready? and did you leave it set there to pour?

Its been like that for probably a month now. It pours out pretty quickly and even has a little squeel because of all of the pressure by my god is it good. Luckily I double ordered the recipe so I am about to make another batch which I am going to try to increase head retention a bit.

 

[FredTheNuke]

I think it was in my keezer at 40.

So you put 2.3 vols of CO2 into a stout. That is a tad bit high. But with that level of CO2 and a 75/25 nitrogen mix in a 40F keezer you should set your beer gas to 18 psi (30 is way too high for that mix).

Here is the McDantim calculator for this:

http://mcdantim.com/distributor-tools/calculators/

 

[nab911]

So you put 2.3 vols of CO2 into a stout. That is a tad bit high. But with that level of CO2 and a 75/25 nitrogen mix in a 40F keezer you should set your beer gas to 18 psi (30 is way too high for that mix).

Here is the McDantim calculator for this:

http://mcdantim.com/distributor-tools/calculators/

Yeah, i figured that. But if I remember correctly, I would not leave it on the gas for very long. I would pressurize it, wait till the hiss stopped, and then pull the line. It does not taste very carbonated at all. When I get home, ill check the actual pressures and even the mixture tag on the tank because I might be mistaken.

Thanks for the link! Will help me dial it in just right.

 

[FredTheNuke]

I apologize I screwed up using the calculator!!!

Most beer gas is 75% nitrogen and 25% carbon dioxide. I entered the opposite into the calculator. Rough morning....

Correctly entered you would need a dispensing pressure of 85 psi to dispense yours properly. Wow - that would be one hell of a pour.

Ideally stout faucets like 30-35 psi. Some like to run them higher. A better solution to your issue is to warm your beer back to room temp and adjust the CO2 content. To pour at 40F with 35 psi of beer gas you would want 1.14 volumes of CO2 in solution. That is 7psi at 70F (about room temperature).

Good keg gas calculator (pure CO2 carbonation):

http://www.brewersfriend.com/keg-carbonation-calculator/

 

[FredTheNuke]

This does a great job explaining it:

http://www.draughtquality.org/wp-content/uploads/2012/01/One-Pager-The-Facts-About-25-75-Gas1.pdf

 

[nab911]

Here is a quick vid of a pour (sorry for vertical... you really don't realize you are doing it until afterwards lol):

http://youtu.be/vvAKlw5Fpw4

 

[meshbackhats]

Here is a quick vid of a pour (sorry for vertical... you really don't realize you are doing it until afterwards lol):

http://youtu.be/vvAKlw5Fpw4

Great video-

If you don't have a carbonating keg lid buy one- it makes a world of difference. Make sure to leave the carbing stone on until the keg kicks.

Connect to beer gas- I usually start at about 35 psi and I will adjust as needed.

I normally dispense pressure between 25-35 psi- I tend to be closer to the high end. Give it a day or so, depending on how cold the beer is.

For quick turn-around set to 45 psi or so and dispense immediately- gradually adjust the pressure downward over time as the beer absorbs more gas.

here is the link to the carbing keg lid: http://www.morebeer.com/products/carbonating-keg-lid.html

 

[FredTheNuke]

The beer should not be absorbing gas when you are pushing with beer gas. It should already be at equilibrium for the beer gas you were applying to it based on temperature and volumes of carbon dioxide

 

[tnorman93638]

In order to get my water PH right I'll be adding citric acid as my LHBS doesn't have lactic acid. Is that with the acid malt going to make this to sour.

 

[tnorman93638]

Bump

 

[FredTheNuke]

Post in the water chemistry section - you'll get a better answer.

 

[tnorman93638]

Thanks I just thought BM would know how it effects this recipe.

 

[lowtones84]

I'm going to try to have one gallon of the five of this ready for St. Patty's day to serve from a 1 gallon polypin (close to cask serving), the rest will be put aside to age in bottles. To try to cut down time on readiness, I plan on holding back 1/2-2/3 of the roasted barley and acid malt until the last 10 minutes of the mash, or perhaps cold steeping 1/2 of it.

Either way, it will probably be served half and half as a black and tan with a homebrewed English pale, so it should cut down on some of that sharpness. Anyone else have ideas for pushing this one a bit?

 

[BioHopology]

Finally getting to brew it! Cheers!

View attachment 1424629084088.jpg

 

[PasbitinusBluinusRibbinus]

This beer is SPOT on. A little less sour than Guinness draught, which is better IMO.

 

[USAFSooner]

View attachment ImageUploadedByHome Brew1424919947.982696.jpg

Beer Gas is a MUST with this one.

 

[tnorman93638]

I brewed this a week ago and can't wait to try it. But I have a couple of question that has been bothering me. I batch sparge and I hit my first sparge temp of 152 for 60 min. But my 2nd sparge was low at about 149-150 for 20 min. Should I have done the second one at about 170 like other brews I have done? How will the lower temp effect the taste?

 

[tgmartin000]

I just tapped my keg of this beer saturday for a little St. Paddy's day get together we had. I gotta say, this beer is fantastic! Definitely one of my best efforts. The taste has nice, smooth hints of chocolate and roast, very very well balanced overall.

It was also my first time doing a cold steep for the dark grains. I steeped the dark grains for about 36 hours in about 2 quarts of RO water, then added to the boil with 15 minutes remaining.

It's my first time brewing this style, and this beer, and it really turned out great. Thanks for the recipe!

 

[Sir-Hops-A-Lot]

I brewed this last night as a demo to a group of guys.
I made some substitutions on hops and some of the flaked barley ( I only had 1#)

6.5# Breiss Ashburne Mild Malt
1# Flaked Barley
1# Breiss Black Prince Debittered Roasted Barley
2 oz acidulated malt

2 oz Challenger Hops at 60
S05 yeast slurry

Excited to see how it turns out
thanks Biermuncher

 

[QuercusMax]

1# Breiss Black Prince Debittered Roasted Barley

That's actually your biggest substitution. BlackPrinz is a de-bittered malt, which won't give you the same intense roasty flavor as normal roasted barley. Should still be good, though - may be something like a black bitter, which actually sounds pretty good!

 

[Rocko2620]

I have brewed this up with the 300L Roasted Barley and it came out a light brown color does anyone have any suggestions to darken this up before i bottle it?? can i add any steeped grains then boil them for a short period cool and add them to secondary with this to get a better color w/o much flavor addition? Or should I just call this a Guinness Dirty Blonde recipe of sorts?