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

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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

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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

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    Sheepish likes this.
  10. Sep 16, 2018 #10

    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

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    Perhaps the change to food grade lactic from natural souring methods is what's changed it.
     
  14. Sep 17, 2018 #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.
     
  15. Oct 7, 2018 #15

    24902657

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    Hi,
    @MyQul I recently made my draught guiness clone, and it started at og 1040, and 5 days after went to 1013, should I carryon leaving it for 2 weeks or bottle at the present time. I cant see it going down much further, and there is no foam left on top of the fermenter.
    Which seems to say to me that it looks like it has finished.
     
  16. Oct 7, 2018 #16

    MyQul

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    It may well have done but Id deffo leave it for two weeks. A lot of my brews ferment most of the gravity points in the first 3-5 days then talk another week to ferment out the last few points
     
  17. Oct 7, 2018 #17

    Henders

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    I've got the simple Guinness recipe in the FV at the moment too, and at about 1 week in as of this morning. I'm so tempted to check on it, but then I recall someone here saying, "two weeks!" so i'm trying to force myself to wait.

    I also added 400g of hook pale malt and re-mashed to make a second little beer of some kind. Will be fun to see! My main driver was my terrible efficiency again (although I've since ordered a pump etc yay!).
     
  18. Oct 7, 2018 #18

    Slid

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    Here is the recipe for the last dry stout I made back in February. It is very good indeed, even after having been forgotten for many months:

    Maris Otter 3.6kg
    Flaked Barley 1kg
    Roasted Barley 500g
    Wheat malt 330g
    Chocolate 100g

    Bittering with Pilgrim - 39g @ First Wort.
    US 05 does the job with this style for me.
     

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