What gives Guinness that hint of coffee flavor?

[ratm4484]

I have found that guinness has a hint of coffee flavor personally. Does anyone know what ingredient/s provide this flavor? I would like to get that flavor into a recipe I am thinking up in my head right now. Thanks

 

[digdan]

Roasted Malts. Probably Roasted Barley

Here is a quick and dirty clone for you if you want one :

7 pounds, Crushed pale malt
2 pounds, Flaked barley
1 pound, crushed roast barley
1 ounce, bullion hops
3 ounces, northern brewer hops
1 tsp. CaCO3 (if you are in a soft water area)
yeast starter made from a bottle of Guinness <h2>Specifics:</h2> <ul>
OG: 1045-1053

 

[Shambolic]

I personally think that chocolate malt gives a bit of a coffee flavour. I haven't used any of the really dark stuff like roasted barley though...

digdan, are the hops in that recipe right? That seems like an awful lot of hops for a Guiness clone...

 

[mbreen01]

Never tried it, but for what it's worth...

12 oz roasted barley
4 oz C-55
4 oz flaked barley
3 oz acid malt

4 lb Mountmellick light malt syrup
1.75 lb M&F light DME

1 oz Target (8.5%aa) @ 60 min
1/2 oz Kent Goldings (5%aa) @ 60 min

1 tsp Irish moss

Wyeast 1084 Irish Ale yeast

prime w/ 1.25 cps M&F light DME
OG 1.045
FG 1.010

 

[Spyk'd]

I personally believe the actual coffee flavor gets most of its taste from the roasted barley, but I also like to add a bit of chocolate (min of .25lb. max of 1lb.) to cut some of the acridness of straight roasted barley.


Here's a Guiness Clone I ran into tonight coincidently(not mine and not tried):

9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)
First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref.
Guinness) by leaving it out in a bowl a week or more & then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout.
At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will help.
A certified beer judge could not tell this from bottled Guinness.

 

[Lou]

yeast starter made from a bottle of Guinness

guinness isn't bottled conditioned.....

but wlp004 and wyeast 1084 are the same strain as the one guinness uses...

 

[david_42]

"Certified judge": one of the local CJ's thought my Revenge blackberry cider was a Merlot!

 

[Bernie Brewer]

Roasted barley and/or Black patent. Blech!