Joined: 27 Jun 2013 Posts: 25 Location: Saline, Michigan
Link Posted: Mon Mar 03, 2014 5:11 pm Post subject:
Kal:
Thanks for posting this. I have been looking for a good stout recipe to make (for friends - I am an AIPA hop head like you) but I feel better making a recipe that has the "Kal Seal of Approval". Out of curiosity, what souring method did you use from above (#1, #2, or #3)? Did this recipe achieve the Guiness Ruby Red tone?
Working on: Electric lager, American Amber Ale, Dirty Blonde
Link Posted: Mon Mar 03, 2014 5:26 pm Post subject:
I wish this would have been posted 3 weeks ago. I made a Guinness Draught Clone from Brew Magazine recipe. Very similar, if not, identical to this. Got it on Keg. Wish i had the set-up for Cask Ale, but sadly do not. Looking forward to trying it.
On a side note. I, like many other people, prejudge beer by the look. I never thought I'd like a dark beer, but having brewed many now, I am no longer prejudice! And I'll add that I've been able to educate a few Bud Light people in a similar way!
Joined: 12 Dec 2010 Posts: 10847 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter
Working on: Belgian Quad, Belgian IPA
Link Posted: Mon Mar 03, 2014 10:40 pm Post subject:
jerryt wrote:
Out of curiosity, what souring method did you use from above (#1, #2, or #3)?
None of them. I kind of like it the way it is. I did try adding a bit of lactic (1 drop) in a pint glass and don't really find it makes it better. Different, yes, a bit more 'twang' but I find myself perfectly happy without it so I didn't dose the whole keg.
Quote:
Did this recipe achieve the Guiness Ruby Red tone?
I'm not sure what that means.
OkieDokie wrote:
On a side note. I, like many other people, prejudge beer by the look. I never thought I'd like a dark beer, but having brewed many now, I am no longer prejudice!
Yup! It's a much lighter tasting beer than you'd think if you've never tried it. Now, if all someone is used to is Coors Light then it'll certainly taste a lot "stronger". But motor oil it isn't!
Joined: 27 Jun 2013 Posts: 25 Location: Saline, Michigan
Link Posted: Tue Mar 04, 2014 1:52 pm Post subject:
kal wrote:
jerryt wrote:
Did this recipe achieve the Guiness Ruby Red tone?
I'm not sure what that means.
Kal
Guiness boasts in their description,
" Our traditional craft of roasting barley gives GUINNESS® beer wonderful dark ruby red color (it looks black, but hold your glass up to the light, and you'll see there's a ruby in every glass, as the old saying has it) and its unique roasted character."
Joined: 12 Dec 2010 Posts: 10847 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter
Working on: Belgian Quad, Belgian IPA
Link Posted: Tue Mar 04, 2014 2:06 pm Post subject:
Ha! I've never tried/noticed, but given that roasted barley adds red when used in small volumes, I would assume that yes - that would be the outcome. Cool!
Joined: 12 Dec 2010 Posts: 10847 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter
Working on: Belgian Quad, Belgian IPA
Link Posted: Tue Mar 11, 2014 4:22 pm Post subject:
jerryt wrote:
" Our traditional craft of roasting barley gives GUINNESS® beer wonderful dark ruby red color (it looks black, but hold your glass up to the light, and you'll see there's a ruby in every glass, as the old saying has it) and its unique roasted character."
Had a pint of this beer I have on tap now the other day and remembered to shine light through it with my flashlight... and yes! It's actually really dark ruby red in colour. Interesting!
Joined: 12 Dec 2010 Posts: 10847 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter
Working on: Belgian Quad, Belgian IPA
Link Posted: Sat May 03, 2014 12:28 am Post subject:
The description at MoreBeer does say it's unmalted:
500L Hugh Baird - Unmalted roasted grain, it is the backbone of a Stout. Also a good grain to make red beers with, use 2-3 oz per 5 gallons for a nice red color.
Joined: 17 Nov 2013 Posts: 224 Location: Canton, Georgia
Drinking: Electric Hop Candy, Brown Porter, Blonde Stout, Kolsch
Working on: Belgian Dubbel
Link Posted: Sat May 03, 2014 12:32 am Post subject:
kal wrote:
The description at MoreBeer does say it's unmalted:
500L Hugh Baird - Unmalted roasted grain, it is the backbone of a Stout. Also a good grain to make red beers with, use 2-3 oz per 5 gallons for a nice red color.
Kal
Yes it does... Thanks for pointing that out... Being in the roasted malts category definitely confuses things. _________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
Joined: 17 Nov 2013 Posts: 224 Location: Canton, Georgia
Drinking: Electric Hop Candy, Brown Porter, Blonde Stout, Kolsch
Working on: Belgian Dubbel
Link Posted: Sat May 03, 2014 12:50 am Post subject:
<<sigh>> I guess I'll be trying malted black barley instead of unmalted.... I got the burr grinder and everything; guess I'll just mill the black malt and mash for 90 minutes instead of putting it in afterwards...
Edit: I'm going to proceed by the directions exactly even though I have the black malt instead of the black unmalted barley... Worst case I'll have beer and I'll be able to see what the flavor difference is when I brew this again... Cheers!
Thanks for the recipe and new technique! _________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
Joined: 17 Nov 2013 Posts: 224 Location: Canton, Georgia
Drinking: Electric Hop Candy, Brown Porter, Blonde Stout, Kolsch
Working on: Belgian Dubbel
Link Posted: Sat May 03, 2014 1:51 pm Post subject:
Ok... got a stuck mash. I guess grinding the Black Malt on 10 in my burr grinder was the wrong answer... lol... damn... well I put all the water into the mash tun from the hlt and that didn't help either... looks like this one may not make it to the BK. _________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
Joined: 17 Nov 2013 Posts: 224 Location: Canton, Georgia
Drinking: Electric Hop Candy, Brown Porter, Blonde Stout, Kolsch
Working on: Belgian Dubbel
Link Posted: Sun May 04, 2014 12:55 am Post subject:
I ended up bailing with a pint mug and using my hop spider as a grain filter...
This should be interesting... My OG is 1.041 so it's respectable; I'll try again next time. The mash got stuck during the mashout and I wasn't paying attention so I'm not exactly sure how long it took to get stuck but when I checked it the temp running through the mash output was 148 and was just trickling out so I dumped the HLT 168 degree water into the mash tun; that didn't help so I ended up just moving the wort one cup at a time to the boil kettle via the hop spider so a LOT of splashing was going on SO... goodnews is that I finished that batch; bad new is it was one ugly way to get the wort into the boil kettle... cheers! _________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
Joined: 17 Nov 2013 Posts: 224 Location: Canton, Georgia
Drinking: Electric Hop Candy, Brown Porter, Blonde Stout, Kolsch
Working on: Belgian Dubbel
Link Posted: Mon Jun 30, 2014 11:54 pm Post subject:
Well... I'm currently drinking a 'Stuck Mash Stout' and have to say.... despite my stuck mash and unconventional process with this recipe it is extremely tasty! Here's to hopin' that it doesn't get stuck the next time I try... I'm thinking rice hulls may be in order. _________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
Joined: 01 May 2014 Posts: 4 Location: Toronto, Canada
Link Posted: Thu Dec 04, 2014 6:03 pm Post subject:
I brewed this recipe scaled down to 5 gallons last month and am now enjoying it very much. It was my second all grain batch. I'm not brewing electric yet. I force carbed it using a my corny keg carb lid over 48 hours. When I try the syringe trick to get the nice Guiness-like head I just get an overflow. I'm guessing I over-carbed for this to work properly. Still tastes great.
Joined: 17 Nov 2013 Posts: 224 Location: Canton, Georgia
Drinking: Electric Hop Candy, Brown Porter, Blonde Stout, Kolsch
Working on: Belgian Dubbel
Link Posted: Mon Jul 27, 2015 12:26 pm Post subject:
Kal -
I'm going to try this one again but am concerned about a stuck mash which happened after I stirred the mash after I added the Roasted Barley that was ground in a coffee grinder. I'm wondering if maybe I shouldn't stir the mash this time and just add to the top of the mash; seems to me it would be less likely to get stuck if I didn't stir. Thoughts? _________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
Link Posted: Mon Jul 27, 2015 2:02 pm Post subject:
Yeah, leave the mash alone. Just dump the roasted barley on top and let it do it's thing. It may take several minutes for the color to come out, but it will, eventually. I NEVER stir the mash after the grainbed is set up.
Link Posted: Mon Jul 27, 2015 4:31 pm Post subject:
Works on all levels too... I was head brewer on my homebrew club's traveling 3bbl brewery. We were brewing a Robust Porter. After mashing in, we realized our LHBS omitted the roasted barley. I sent a runner to grab it once the shop opened and upon return we had about 20 minutes left in the mash. We tossed it in and it slowly changed what would have been a "Blonde" porter to it's intended "Robust" style! lol. Twas VERY nice too!
Joined: 12 Dec 2010 Posts: 10847 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter
Working on: Belgian Quad, Belgian IPA
Link Posted: Mon Jul 27, 2015 8:23 pm Post subject:
I mention in the recipe that you need to stir well after adding the roasted barley as otherwise the fine layer of powdery roasted barley on top may stop the flow. (This happened to me). You may certainly try without stirring and see what happens.
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