My brew buddy found this some where on the intraweb. Anyone got any comments about the addition of 'sour Guinness'
Griff
Ingredients:
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.
Guinness
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Whorst
Re: Guinness
Guinness gets the "tang" from the use of 3% sour beer. A pound and a half of roast barley seems excessive.
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pantsmachine
Re: Guinness
Been there done that and it worked out fine, maybe a bit less roast barley on your recipe otherwise you'll wait a year for it to blend and fade a bit and yess i did the soured guiness and boiled it before adding to FV. Still drinking it, its great!
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Madbrewer
Re: Guinness
Does anyone know what the brewery do for hops these days? Every bonefide hop statement I see for guiness refers to bullion, could it be that they still do use Bullion and have an exclusive agreement with the growers? Or is bullion seriously out of favour with the growers? Whatever I can't get hold of it anywhere. Your plan for EKG's may be good - I don't know, I did a Guiness with just NB and thought the resulting beer was too 'hoppy' to be a Guiness not a bad stout at all, just too much Hop Aroma. That said no nitro in the keg just CO2 and less of a creamy head could just mean the aroma's that are otherwise driven off in dispense, weren't.
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steve_flack
Re: Guinness
Last time I looked into this they'd given up doing the sour beer in wood thing and now do it by souring the beer by adding bugs.
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oblivious
Re: Guinness
I have been told that the do add some lactic acid to Foreign Extra Stoutsteve_flack wrote:Last time I looked into this they'd given up doing the sour beer in wood thing and now do it by souring the beer by adding bugs.