Has anyone tried this recipe?

[sAvAgE]

Guiness Pub Draught Clone


Brewing Method: All Grain
Yeast: WYEAST: Irish Ale
Yeast Starter: 1/2 US Gallon at high Krausen
Batch Size: 16 US Gallons
Original Gravity: 1.048
Final Gravity: 1.014
Alcohol Content: 4.4 %
Total Grains: 32 US Pounds
Color: 117.6
Extract Efficiency: 80 %
Hop IBU's: 37.8
Boiling Time: 90 minutes
Primary Fermentation: 7 days @ 60f
Secondary Fermentation: 7 days @ 55f
Additional Fermentation: 14 days in Brite tanks @ 40f

Grain Bill:

20.00 lb. BRIESS 2 ROW PALE
8.00 lb. Flaked Barley
4.00 lb. Roast Barley

Hop Bill:

4.00 oz. N. Brewer 6.9% 60 min

Mash Schedule:

Single Step:

90 minutes @ 158f
10 minutes @ 168F

Brewers Notes:

2 teaspoons Irish Moss in the boil

1 Bottle of soured Guinness Extra Stout in the boil To give it that true Guinness Souring.

Serve between 40-50f with a Guinness mix Nitrogen/Co2 mix.

Make sure that your initial carbonation is minimal. From My drinking Guinness, I have noticed that it is a pretty flat beer that is just dipensed at a high PSI with the Nitrogen to achieve that Guinness creamy-ness

 

[casebrew]

How do you sour a bottle of beer?

Otherwise, I'm not a stout recipe expert, but that doesn't seem very stout to me...

 

[Pumbaa]

How do you sour a bottle of beer?

Otherwise, I'm not a stout recipe expert, but that doesn't seem very stout to me...

IIRC you open it and pour it into a glass, thens stick it in your fridge for a week or 2, befor you add it to the rest of your beer boil it to resanatize it and then dump it in to your batch after it's cooled

Also IIRC you want to sour about 3% of the batch for a guinness style clone

 

[sAvAgE]

I was gonna ask.. What is a Brite Tank?

 

[Orfy]

Also called "secondary fermentor"