Simple Stout.

Discussion in 'General Beer Brewing Discussion' started by 24902657, Sep 16, 2018.

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  1. Sep 16, 2018 #1

    24902657

    24902657

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    Could anybody please post a quick turnaround all grain simple Irish Stout recipe.

    This will be my 2 nd all grain brew and I don't want anything to complicated.

    I will be BIAB with a electrim boiler, and I will be doing the no chill method.

    I think that is all the equipment list I need to give.

    I have had a look on brewers friend but they seem like I am adding quite a lot of different ingredients and I am not sure how long I will have to leave it.

    Further to that I will be putting the finished stout in bottles.

    Thanks
     
  2. Sep 16, 2018 #2

    MyQul

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  3. Sep 16, 2018 #3

    Oneflewover

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    Just replied to your question on the 'what did you brew today' thread!
     
  4. Sep 16, 2018 #4

    Bigd2657

    Bigd2657

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    MYQUL,
    Thank you very much you are a gentleman and a scholar.
    I will be trying this.

    Have you made this recipe yourself if so, how did it turn out.

    Thanks

    Bigd
     
  5. Sep 16, 2018 #5

    24902657

    24902657

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    well myqul, if the guiness recipe is as simple as I get I think I will be trying this one. thanks
     
  6. Sep 16, 2018 #6

    BeerCat

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    I have just done this which i believe is the one above

    70% golden promise
    20% flaked barley
    10% roast barley
    east kent golding bittered to 35IBU
    Kveik voss yeast

    Fermented out in a day (32c) and will be ready to keg after about 5 days

    @MyQul Any idea where to get the "Brettanomyces and Lactobacillus" from? Would be interested in trying souring a portion.
     
  7. Sep 16, 2018 #7

    strange-steve

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    Wyeast 3278, WLP655 or the dregs from a lambic/gueuze/flemish red.
     
  8. Sep 16, 2018 #8

    MyQul

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    Tbh I cant quite remember. I think I have (I made it from the GH book which is very similar on the proportion/amounts). I seem to remember it was kind of roasty but I like that. If you want something smoother cold steep the RB or add it ater in the mash
     
  9. Sep 16, 2018 #9

    MyQul

    MyQul

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  10. Sep 16, 2018 #10

    MyQul

    MyQul

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    I've read different things about how they sour a portion before adding it back into the beer. Lactic acid, leaving a small amount out for a week to sour or as steve says buy some of the correct 'bugs' from a yeast lab
     
  11. Sep 16, 2018 #11

    Clint

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    Personally I think Guinness is rubbish to what it used to be.
     
  12. Sep 16, 2018 #12

    BeerCat

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    Back in the day i loved it but its horrible now. Sad.
     
  13. Sep 16, 2018 #13

    Clint

    Clint

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    Perhaps the change to food grade lactic from natural souring methods is what's changed it.
     
  14. Sep 17, 2018 at 8:19 AM #14

    Cwrw666

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    Bottled Guinness seems much improved to me over what it used to be. But I don't like the way draught Guinness is served at arctic temperatures these days - who knows what the stuff tastes like when it's numbed yer taste buds like that.
     

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