Stout

[mysterio]

Going for a Guinness clone from a book called "Brew Classic European Beers At Home". This one is called Guinness Export Stout, and I can't say I know if it's any different from the draught Guinness you get in pubs although this one looks slightly stronger and with a high-ish FG - I thought Guinness was a dry stout? I'm tempted to use less malt and mash it lower.

Here's the recipe anyway, does it look any good? The flaked barley and roast barley look a bit on the high side. Also, is there something about adding the roast barley at the end of the mash to prevent astringency?

25L (5 Imp Gallons) OG 1.048

Pale malt - 3.9 Kg
Flaked barley - 1.5 Kg
Roast barley - 500 grams
--
Target - 30 grams (75mins)
EK Goldings - 45 grams (75mins)
--
Mashed @ 67 C (90mins)

[BitterTed]

Wow, that is alot of flaked barley! So maybe mashing a bit lower would be in order. So what temp were you going to mash at?
Oh btw, it looks great to me!

[mysterio]

I'd probably drop the OG to 1.044 and mash it around 64/65C to make what I think would be closer to draught Guinness. Not sure though.

[BigEd]

I think the the implication of the Export Stout would be a higher gravity bottled version of the beer. My dry stouts use a grist ratio of 80% pale and 10% each flaked barley and roasted barley. That works well for a draught version IMO. The grain bill for that recipe looks a bit light in the roasted and on the heavy side for the flaked.

[RabMaxwell]

Hello Mysterio i have made Guinness Stout lots of times from his first book (Brew Your Own Real Ales At Home). Quite close as i also have mixed Gas for the tight creamy head.anyway hears the recipe
Pale malt 3.900g
Roast barley 490g
Flaked barley 490g

Challenger hops 37g Target hops 25g start boil (45 EBU)
Mash temperature 66 degrees 2 Hours
The long mash time should make it a bit dryer although i normally just mashed for 90 minutes. Cheers

[RabMaxwell]

Should have put in the starting gravity 1042 - FG 1010. Cheers

[norman]

Export stout has a high percentage of soured beer in it,which gives it a unique taste,it was never available in the u k.It was designed for the european market where they appreciate sour beers.I have found it impossible to clone any type of guinness as even the bland british stuff has a certain ammount of soured beer in it.

[mysterio]

I wonder if the recipe I posted is intended to be the Guinness Original Extra Stout that you can buy in cans, which I think is a bit stronger and more carbonated.

I've heard of the foreign export stout which is up around the 7% ABV mark and has soured beer added to it to balance the flavour. It's a shame it was never sold here, I would love to try it - I assume you can get it in Ireland?

[Andy]

I can get it in bottled form at the local brewery off licence - tasty stuff

[johnmac]

Just made Graham Wheeler's Beamish Irish Stout. It's really more-ish. The chocolate malt realy comes through. Like real Beamish, it's smoother than Guiness.

[monk]

I just made a small experimental batch of a Guiness pub draught clone. In the states we only have two types of guiness available: pub draught and "extra stout". The extra stout is sort of a weaker version of the export, I think. It's about 6% ABV and quite bitter from lots of roasted barley. I would bet that maybe your recipe is close to that version.

The pub draught is quite a bit lower in gravity, comes out to about 3.5% abv, I think. It's not very bitter, either, but does have some good roasty flavor and is extremely smooth due to the widget thingy. My wife loves this version--really the only beer she will go out of her way to drink. So the clone is mostly for her. I'm calling it Witch's brew and we'll serve it side by side on Halloween with a light Pale Ale that I'll add a little orange food coloring to. Wifey loves the presentation.

Mysterio, your recipe looks tasty. I'd like to make something closer to the export version myself. Good luck with it.

Monk

Ps For my batch I used 2/3 lb. of black roasted barley for 5 US gallons, or 300g brb for 4.16 UK gal.

[steve_flack]

When I last made a few attempts at draught Guinness I ended up using 5% flaked barley and 5% roast barley. I found if you want that whole creamy thing then 70/30 nitromix, high pressure and a stout tap with a restrictor plate is pretty essential.

BTW, the Guinness in the UK is now brewed in Dublin - not London. Still tastes better in Ireland though....

[Seveneer]

I've drunk Guinness for many years in pubs and I can safely say that the worst pint and the best pint I've ever had was in Dublin. BTW, one of the worst was actually in the bar at the brewery

I searched lots of forums for a recipe for Guinness and finally settled on a recipe that I can't lay my hands on now. It was very nice too but without the beer gas it just didn't have the right texture and that nice, tight head (can I say that here???).

My advice would be to accept that it's not going to be a real Guinness clone unless you have that nitrogen mix gas stuff. Just enjoy it for the great beer that it is, however it turns out.

[tribs]

There are so many versions of Guinness its untrue.

http://en.wikipedia.org/wiki/Guinness

I believe it generally tastes better in Ireland because its not pasteurised.

[Frothy]

When I last made a few attempts at draught Guinness I ended up using 5% flaked barley and 5% roast barley. I found if you want that whole creamy thing then 70/30 nitromix, high pressure and a stout tap with a restrictor plate is pretty essential.

BTW, the Guinness in the UK is now brewed in Dublin - not London. Still tastes better in Ireland though....

How high is high ~ 30psi?
I find it incredible that Guinness is virtuallly the only stout on the market. Many microbrew stouts around?

Matt