Guiness anyone?

[crookedeyeboy]

Just want to try a recipe out...found this on the web, what does anyone think?

Ingredients:
7 pounds, Crushed pale malt
2 pounds, Flaked barley
1 pound, crushed roast barley
1 ounce, bullion hops
3 ounces, northern brewer hops

yeast starter made from a bottle of Guinness or a liquid yeast

OG: 1045-1053
I generally boil at 60 minutes, 30 minutes and 15 minutes and add my hops in at those intervals. At the 15 minute mark, I also use Irish moss to help settle the solids.

Anyone got anything better?

[Middo]

That seems to be way too much flaked barley - I don't think any recipe would call for a kilo. That being said, I don't think I've ever used it before, just seen it in other porter/stout recipes at much lower amounts. I could be wrong though, does anyone know any differently?

[dave-o]

500g of roast barley is quite a lot too.

It'll be darker than the devil's heart.

[trucker5774]

I brewed this one but used Target as I had no Bullion. Even at 45 IBU it is still quite bitter (pretty close to Guinness though)
http://www.hopandgrain.com/default.aspx ... 2489563260

I wouldn't bother with late hops. Just use the Bullion to about 45IBU and boil for around 75 mins

[crookedeyeboy]

Thanks, Im a bit new to the recipe side of things so will have to sit down and work out the Kgs needed from the Hop & Grape database recipe, but that looks better than the other one.

[adm]

That looks about right to me.

The "standard" Guinness clone recipe is 70% Pale Malt, 20% Flaked Barley, 10% Roast Barley

So for 23L a grain bill of 3.5Kg Pale, 1Kg Flaked and 0.5Kg Roast would be spot on.

I don't think the hop variety will really make that much difference to be honest as it's really all about the bittering as opposed to the flavour. I think Guinness is about 50 IBU with probably almost all of it at the beginning of the boil.

I've doen a few of these with 90 minute mash and 90 minute boil. I've used S04 and WLP004(?) Irish Ale yeast....and there wasn't much difference, so you might as well go with the dried and save a fiver.

[trucker5774]

Thanks, Im a bit new to the recipe side of things so will have to sit down and work out the Kgs needed from the Hop & Grape database recipe, but that looks better than the other one.

I didnt have all the stuff I thought.................but had already started!!!
Mine ended up as follows

2800g MO
500g Flaked Barley
400g Roasted Barley

45g Target for 75 mins

Yeast So4

Mashed at 66C for 80 mins

Efficiency 80%

O.G. 1041
F.G. 1012

ABV 3.9% plus priming

[nobby]

Guiness has a 7:2:1 Ratio as your recipe and Northern Brew or Target seem the Hops of Choise. For my last guiness I use White Labs Irish Ale Yeast and its the best I've ever made.

[WishboneBrewery]

It depends on your own personal taste, but Guinness is really the bland British lager of the stout world...
Hop Back Entire Stout is a Truly worthy stout and has far more complexity.

[crookedeyeboy]

It depends on your own personal taste, but Guinness is really the bland British lager of the stout world...
Hop Back Entire Stout is a Truly worthy stout and has far more complexity.

Hmmm I was kind of wondering if there would be btter stouts out there, Im not a massive fan but my girlfriend likes them.
Ive just bought GW revised book, anyone tried the stouts/porters in there?

[boingy]

That recipe is identical to the one in Dave Line's BBLTYB book.
I've brewed it a couple of times and I can recommend it although it is not quite the same as Guinness. It's very close though. Also, you need to carbonate with nitrogen if you want a Guinness-like head. Finally, note that you can no longer harvest yeast from normal Guinness. It has been pasturised for aeons in the UK. I read that the imported Guinness Extra is still bottle conditioned but I don't know how viable the yeast is.

And, <ahem>, Guinness is BLAND????? That's just crazy talk....

[floydmeddler]

Irish man speaking here and I'll say Guinness is bland and watery! I usually go for something like this for 25L:

Ingredients:
3.5 kg English 2-row Pale
1.0 kg Barley Flaked
500.0 g Roasted Barley

The 1kg of flaked barley will give you a superb creamy head.

I also collect 1L in a sanitised pan before adding the yeast. I then sit this on top of my kitchen unit to 'stale' and go 'off' for around 5 days. At times, it starts spontaneously fermenting by itself which is always interesting! Anyway, after five days I skim the top to get rid of anything unwanted then boil it for around 5 mins to kill bacteria. I crash cool and add to the fermenter for the remaining 2-3 days.

Not for everyone, but it does give that sour / stale taste that Guinness has!

[MightyMouth]

I didn't want to be the first to say it but if you are going to go to the trouble of making an all grain beer why would you want to want to emulate Guinness? It's basically the Budweiser of stouts IMO.

[crookedeyeboy]

I didnt realise that...shows how new I am to all this!!

[adm]

Ah...but you know what? A nice 70/20/10 home done all grain Guinness clone is a beautiful pint!