Brewing this Guinness Clone thurs

[ianmagson]

Next brew is a Guinness clone, making it thurs am, early start. Any thoughts (or hints and tips from your experiences) anyone before I do this next one?.....


Recipe Specifications
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Batch Size: 22.00 L
Boil Size: 31.08 L
Estimated OG: 1.049 SG
Estimated Color: 25.0 SRM
Estimated IBU: 37.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
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Amount Item Type % or IBU
3.10 kg Pale Malt, Maris Otter (3.0 SRM) Grain 67.39 %
1.00 kg Barley, Flaked (1.7 SRM) Grain 21.74 %
0.50 kg Roasted Barley (300.0 SRM) Grain 10.87 %
28.99 gm Northern Brewer [10.50 %] (90 min) Hops 37.1 IBU
0.48 tsp Yeast Nutrient (Primary 3.0 days)
0.61 gm Calcium Chloride (Dry Grist 60.0 min)
0.96 items Whirlfloc Tablet (Boil 15.0 min)
1.21 gm Baking Soda
1.21 gm Gypsum (Calcium Sulfate)
4.84 gm Chalk
23.00 L Dublin, Ireland Water
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 4.60 kg
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Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 16.10 L of water at 76.6 C 70.0 C


Notes:
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Brewers note: To get the sourness of guiness. 1 Week before brewing put 0.7L of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 30 mins left in your brew add the soured guinness.

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ianmagson
Steady Drinker

Posts: 50
Joined: Sun Nov 02, 2008 3:04 pm
Location: Blackpool

[NickK]

hmm made with off beer :/ Seems odd.

[boingy]

I know soured beer is the traditional Guinness way but personally I would just skip that bit.
Are you sure you need two packs of yeast? Seems a bit of overkill for a 5 gallon batch.

[Invalid Stout]

I'm not sure it's possible with homebrew technology to make anything as dull and bland as Guinness

[floydmeddler]

Don't skip the soured bit!!!!! I did just this with a stout over xmas and it was great. Will always 'sour' my stout from now on. Just ensure that you boil it again before re adding to the fermenter.

[ianmagson]

Well....its brewed and all seems well, primary ferment over after 3 days @20°C gravity was 1.014 at this point, tasted quite convincing too (wife even liked it! )maybe slightly more malt to it but that could have been the temperature.
Was slightly worried that I only got 28L of wort @ 1.030, was aiming for 31L @1.032
This was my first attempt at fly sparging and I was hoping for much better efficiency, Beersmith tells me it is only 72%!
I sparged slowly and took 60 mins to get the 28L but runoff was then creeping down to an adjusted 1.008, so just topped up with tap water.

I've raised temp to 22°C to make sure it ferments as far as it will.

Thanks to Damfoose for recommending the tripod style propane burner - absolutely fantastic! Miles better than I was hoping for. When I boiled on the stove top it was taking 90 mins just to get to boiling...... propane took 9 mins! What a fantastic hot break aswell; so thats what its supposed to look like
On the stove I suppose it was just about simmering

Don't skip the soured bit!!!!! I did just this with a stout over xmas and it was great. Will always 'sour' my stout from now on. Just ensure that you boil it again before re adding to the fermenter.

I did this and am glad now (2 cans emptied into a bowl and left in a cupboard for 3 days) - couldn't see it doing any harm and wanted to do all I could to be true to the original, it still smelt good enough to drink when it went into the boil!

[floydmeddler]

Cool. I didn't sour cans of Guinness though. I soured a litre or so of the wort. Let me know how this recipe turns out. Stout is f*cking brilliant stuff!

Floyd

[ianmagson]

Was very nice, I'm going to brew this again soon:)

[Paddy Bubbles]

hmm made with off beer :/ Seems odd.

Guinness themselves allegedly use 10% sour stout. Gives it it's signature taste.