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

[GunnerMan]

I stoped by my LHBS today he said he had quite a few of the pellets and said he was going to order more. I shoulda snached some up but I didn't have cash on hand.

 

[brewt00l]

Thanks, now where I can find East Kent Golding, is there a sub? Can't wait to get this one going, wont be for another few weeks though.

Out of necessity and frugality, I have switched my Guinness style brew over to Willamette and no one has complained about the switch. I think it's still wicked good.

BYO lists U.S. Golding, Whitbread Golding Variety & U.K. Progress as subs.
http://byo.com/referenceguide/hops/hops2.html

 

[GunnerMan]

Also, can I steep the acid malt with similar effects? I think beer smith subed the acid malt with more carafoam. I think ill try this version, it sounds simple and good.

EDIT: I did steep 1 ounce of Acid Malt with it last week. I took my one week sample/gravity reading today and it already tasted damn close to a Guinness, I can not wait to get it bottled and carbed!

EDIT 2 Aug 11, 2008: Just bottled this today. Tasted pretty good although a bit sweet(probably because of priming sugar). Roastiness didnt come out quite as much as I think it aught to but I will reserve that final judgement in 3-4 weeks. Color seemed just a smidgen light. I can not wait to drink this beer and I think in the end it is going to be pretty damn close to Guinness.

 

[tgrier]

Muncher.

As a person that wants to brew up a stout but that does not have nitro - just reg ol co2. Is the priming the keg the best way to do this?

Also those of you who have brewed this and served it with co2.. how does that taste and is it "worth" it .. so to speak?

Thanks.

 

[mmb]

As a person that wants to brew up a stout but that does not have nitro - just reg ol co2. Is the priming the keg the best way to do this?
Also those of you who have brewed this and served it with co2.. how does that taste and is it "worth" it .. so to speak?

It's worth it. You'll miss some of the creamy mouthfeel that nitro pushed can have, but using lower carbonation and a heavy pour will knock alot of CO2 out of solution and give you some of that missing mouthfeel.

However, you'll not get that trademark thick pill of foam with CO2 that you get from a stout faucet.

 

[Amiaji]

I just put 5 gallons of this in the carboy today. Except for a couple minor glitches it went well. Now for the waiting.......

 

[Doog_Si_Reeb]

I'm brewing this one today (mashing right now). I'm looking forward to having this one on tap next to my Irish Red for St. Patty's day. I changed the grain ration to reduce the Roasted Barley a little bit. I'm also using UK Phoenix hops in place of Goldings.

 

[lowlife]

It's worth it. You'll miss some of the creamy mouthfeel that nitro pushed can have, but using lower carbonation and a heavy pour will knock alot of CO2 out of solution and give you some of that missing mouthfeel.

However, you'll not get that trademark thick pill of foam with CO2 that you get from a stout faucet.

I just bottle my stouts and give them a heavy pour. It looks and tastes similar to the co2 cans when you pour in this manner (in my opinion)

 

[karbinator]

flaked Barley .... I don't have any.
Is this used for the same reason Carafoam
or flaked wheat is? I do have those on hand.

 

[GunnerMan]

I used Carafoam in my extract version. I think it will work just fine as both are there to add body.

 

[frolickingmonkey]

Just some more props to BM for the recipe! I made this in preparation for St. Paddy's and it was excellent and well received by all who have tried it. Put it in some stew, poured lots of pints, had some car bombs... There's even still a little bit left, which I'm savoring slowly.

 

[GunnerMan]

Yes this is a great beer, for some reason it keeps comming out just a touch touch to light, I think because I am rounding down my roasted barley a smidge. Ill add a smidge of black patent to bring the color down a bit more.

 

[BierMuncher]

Yes this is a great beer, for some reason it keeps comming out just a touch touch to light, I think because I am rounding down my roasted barley a smidge. Ill add a smidge of black patent to bring the color down a bit more.

Don't be shy with the RB either. My stouts get good marks at comps, but a recurring theme seems to be "needs more roast flavor".

 

[PintOfBitter]

I've been eyeing this recipe for a few days. My first AG turned out so well (your Three Crops) that I can't wait to do another. I have some BMC'ers that I'm trying to break in to more robust beers, and a lighter body stout may be the next step.

You said at the beginning of the thread that you would reduce the roast barley, but later you said that your stouts have been scored as being a little light on roastiness. What kinds of RB quantities did your comp stouts have?

 

[BierMuncher]

I've been eyeing this recipe for a few days. My first AG turned out so well (your Three Crops) that I can't wait to do another. I have some BMC'ers that I'm trying to break in to more robust beers, and a lighter body stout may be the next step.

You said at the beginning of the thread that you would reduce the roast barley, but later you said that your stouts have been scored as being a little light on roastiness. What kinds of RB quantities did your comp stouts have?

Keep in mind that most judging favors the "outer limits" of a beer's style guidelines.

If you're brewing to enjoy and serve to others.....stick with the recipe.

 

[PintOfBitter]

so which is it - 5% or 10% roast barley? not to be a pain, I'm just kinda confused.

thx

 

[BierMuncher]

10% Ftw.....

 

[PintOfBitter]

10 it is - it'll be my next batch.

 

[ScoutMan]

Another winner BM. I just poured the first pint from a batch I brewed about a month ago. Tastes great for breakfast. This recipe now has a place alongside your Octoberfast in my annual brew schedule. Thanks again

 

[janzik]

I noticed that my LHBS gave me Melanoiden instead of Acid Malt. Is this the same or nearly the same thing? The store owner said it was just another name for Acid Malt, but no one else in the store ever heard of either and didn't even realize they had the Melanoiden until she told them.

The wiki has them both in the same category of being Acid Malt, but are they one in the same? How off is my recipe going to be? (They mixed my Roasted Barley with the Melanoiden, so I'm kind of stuck).

Mash ingredients - Wikipedia, the free encyclopedia

 

[janzik]

I noticed that my LHBS gave me Melanoiden instead of Acid Malt. Is this the same or nearly the same thing? The store owner said it was just another name for Acid Malt, but no one else in the store ever heard of either and didn't even realize they had the Melanoiden until she told them.

The wiki has them both in the same category of being Acid Malt, but are they one in the same? How off is my recipe going to be? (They mixed my Roasted Barley with the Melanoiden, so I'm kind of stuck).

Mash ingredients - Wikipedia, the free encyclopedia

Anyone? </shameless_bump>

 

[PintOfBitter]

I really don't think they are similar or interchangeable. You're going to get heavy malt flavors from the Melanoidin, and I don't know of any sourness associated with it.

 

[BierMuncher]

Yeah...no...yeah....sorry...

No similarities between melanoidin and acid malt.

Just don't worry about the acid malt addition. But give your LHBS rep an earful for confusing those two totally different malts.

 

[brew hoperator]

I just tapped my keg of this recipe last night and it tasted great. I scaled down the acid malt by half to .07lb (5gal batch) just for my preference. I also did a side by side comparison to a Guiness from a can and I definitely like your recipe better, although I know it may not be fair with all the miles that Guiness has to travel.

Great job on this recipe!

 

[farmbrewernw]

Got second place with this beer in a recent home brew comp!

 

[PintOfBitter]

So I'm now unemployed... I don't want to spring for the liquid yeast, and have Nottingham on hand. How characteristic is the flavor of the WLP004? Will I miss out on a lot of the special flavor if I pitch the Notty?

 

[janzik]

Yeah...no...yeah....sorry...

No similarities between melanoidin and acid malt.

Just don't worry about the acid malt addition. But give your LHBS rep an earful for confusing those two totally different malts.

I did. So and so called the other so and so an idiot and said never to ask them for anything beyond the basics... that wasn't very nice

Anywho... my roasted barley got mixed in with 4oz of the melanoidin. So I'm stuck using it. How much difference is that 4oz going to make to this recipe? Should I also pursue finding the REAL acid malt?

 

[PintOfBitter]

you can try souring a portion of your beer, pasteurizing it, and adding it back in - that's the Guinness practice anyway.

 

[GunnerMan]

Been drinking my second brew of this stuff. Was my first AG beer, it really needs at least 3 weeks primary and 4 weeks in the bottle to let that roast character mature and mellow. Or else it will be very sharp. I did get great ef on this as well so the ABV is a bit noticeable at 3 weeks. My head retention sucks, it pours a nice head but it disapears in a flash maybe because im a bit undercarbed(used carb sugar for a 5 gal batch when I had 6.5 gals.)

The acit malt is not comming through as much as I think a guinness has so I would def say sour some of it if you want to get a true clone. Im just afraid to bring any of those wild beasties in my house.

As for a beer to break in a BMC drinker? It is great, it has nice flavor and body, not very complex, and fairly mellow(if aged proper) now all this talk of em I think ill go crack one open.

 

[PintOfBitter]

Finally brewed it today - my wife's first brew, I walked her through it. Looked like it came out a bit light, and we had multiple issues with the brew day. Should be fine though. Couldn't get acid malt at LHBS: "acid malt isn't used anymore." I threw in a tsp of acid blend I have on hand for melomels, we'll see if that does squat. If not, I'll go for the authentic souring process.

Wifey was excited, now comes the waiting.