Papazian Guinness Recipe

[toddrod]

I have a 1st edition Joy of Homebrewing book. In it is a recipe for Guiness that Charlie states is the real recipe. Anybody know if this true or not?

 

[mmb]

The Toad Spit Stout? It's a decent dry stout but not "exactly" Guinness.

 

[passedpawn]

I think there is an actual Guiness recipe in there. Not the Toad Spit.

I did make that toad spit stout. Instead of using 1/3 patent, 1/3 choc, etc, I just went full pounds. It was like motor oil. Oooh. Drank it though.

 

[mkling]

It's the all-grain recipe, Propentious Stout that is supposed to be Guinness. The recipe is
7 lbs 2 row
1 lb flaked barley
1 lb roasted barley
Mash at 153F

Boil for 60 minutes w/ 1.5 oz Bullion.

It's very close to several other folks recipes, for instance Jamil's & Dave Line's. I've played with all three. The one I like best is Dave Line's which uses 2 lbs of flaked instead of 1 lb and boosts the bittering hops up some. The 2lbs flaked with the roasted is just about perfect for the malt profile.

 

[kyleobie]

Isn't there a small amount of a soured batch mixed in with the fresh stuff? Supposedly, it gives Guinness that slight lactic tang. I'd imagine that would be hard to really duplicate.

 

[GC89]

Yes, Guinness does use soured beer in their stout. And it can be done, worth the effort? eh

 

[Teacher]

I was thinking of doing a sour addition, but I've read that Guiness's is only something like 3%, so I don't know that I'm going to worry about it.

 

[Pete08]

Pour 20 oz of boiled wort into a container, add a handful of crushed two row, cover and leave for a week or so. Strain off the grains, then boil for 15 min. Add to the fermenter. I did O'Flanagan's sour, it is excellent, although I plan to sour about 30 oz when I next make a dry stout using 70% pale, 20% flaked barley, and 10% roast barley.