Guinness clone. ?

[alfie09]

Hello

I have gw versions of Guinness and I have brewed it no end of times. But was wondering if in the 10 years I’ve been absent as anyone got it even closer with a tweAked recipe?

[Normski]

Hi Alfie
Welcome back.
The GW recipe is a fine recipe.
I too have been using it for years, I've tried lots of others but always come back to the 70/20/10 grain bill.
I sometimes have used other hops, and a few different yeasts.
Maybe you could try some WLP 004 yeast which is supposed to be from Guinness.

Norm

[Silver_Is_Money]

Guinness reportedly mixes a small amount of soured Guinness into each fresh batch to give it a wee hint of twang (for lack of better flavor terminology). That's at least one reason why its taste in so hard to duplicate.

Many people complain that Fermentis S-04 dry yeast generates a bit of lactic acid taste during fermentation, and it results in a bit of a twang (again, for lack of better terminology here) that causes many people to reject the use of this yeast, but in this case it may be just what the doctor ordered.

[john luc]

Try adding acid malt to your recipe

[ciderhead]

Tiny amount will do it 0.5-1%

[IPA]

Guinness reportedly mixes a small amount of soured Guinness into each fresh batch to give it a wee hint of twang (for lack of better flavor terminology). That's at least one reason why its taste in so hard to duplicate

They may have done many years ago but not now. I was not aware that draught Guinness these days had any taste

[Cobnut]

Guinness reportedly mixes a small amount of soured Guinness into each fresh batch to give it a wee hint of twang (for lack of better flavor terminology). That's at least one reason why its taste in so hard to duplicate

They may have done many years ago but not now. I was not aware that draught Guinness these days had any taste

Especially the Ice Cold (or whatever stupid name the marketeers came up with)


Sent from my iPhone using Tapatalk

[PeeBee]

They may have done many years ago but not now. I was not aware that draught Guinness these days had any taste

Especially the Ice Cold (or whatever stupid name the marketeers came up with)

That's better!

I was getting worried that the usual Guinness knocking hadn't materialised to such an open invitation. Had we gone soft … na, I just hadn't waited long enough.

But to put in my answer to the OP: No, the GW version probably hasn't been tweaked to get closer to Guinness. But the commercial Guinness has been tweaked to get further away from the original Guinness, and you don't want to be copying that.

[alfie09]

I agree I prefer the old recipe they sell this in bottles. not the ice cold sold in pubs it hides the taste.

[Cobnut]

I know it's not what we're talking about, but to give Guinness a bit of a positive stroke, I do like their West Indies Porter in bottles.

Cheers!

[steviebobs83]

I know it's not what we're talking about, but to give Guinness a bit of a positive stroke, I do like their West Indies Porter in bottles.

Cheers!

Foreign export is also very good

[Silver_Is_Money]

Any recipes to share for the various Guinness Ales?

[Eric]

Any recipes to share for the various Guinness Ales?

Such may be only slightly relevant. Little brewing at St James's Gate was kept secret, but sadly the real recipes are hidden amongst a mass of misinformation by alien and foreign interpretion. The beer that became famous around the globe was a combination of roasted barley and barley malts with a chloride addition to water taken from the reed beds of the Grand Canal between two specific locks. It wasn't made with low mineral water from the Wicklow Mountains and the essence currently made at St James's for export to Nigeria. Nigeria is the largest current day producer of Guinness, made from sorghum and mixed with a roasted barley product from Dublin.

Do as they did, roast the barley and malt to the turn, get the right water with the proper yeast and you're on your way. Meanwhile, Dave Line's recipe, to be later Graham Wheeler's of 70:20:10% is a good starting point to give the feel of what it might be.

[Silver_Is_Money]

Do as they did, roast the barley and malt to the turn, get the right water with the proper yeast and you're on your way. Meanwhile, Dave Line's recipe, to be later Graham Wheeler's of 70:20:10% is a good starting point to give the feel of what it might be.

Thanks Eric! In the States we have both 300L and 500L roasted barley (with the darker of the two referred to as black barley). Should the 10% portion be made into a split between these two? And if not, should I use the 300L or the 500L roast barley at 10%?

[Eric]

Do as they did, roast the barley and malt to the turn, get the right water with the proper yeast and you're on your way. Meanwhile, Dave Line's recipe, to be later Graham Wheeler's of 70:20:10% is a good starting point to give the feel of what it might be.

Thanks Eric! In the States we have both 300L and 500L roasted barley (with the darker of the two referred to as black barley). Should the 10% portion be made into a split between these two? And if not, should I use the 300L or the 500L roast barley at 10%?

Simpson's describe their roasted barley as The typical malt in dry, Irish-style stouts. Their present specification in Lovibomd is, minimum 488.1 and maximum 713.1. You might care to have a go roasting your own, it can be fun as well as producing some interesting beers.

The yeast was a key component which several older members here will remember harvesting from bottles of Guinness. It used to be shipped from the brewery in large barrels and rebottled locally until it was found that the product was in some places diluted with other beers. I don't suppose that yeast is any longer available.

I brew variations on the 70:20:10 theme, always 70% pale but the 20% adjunct can be barley or wheat in various forms and the 10 roast can include roasted malts as well as barley. Water is also a key component.