As with all experiments, they don’t always work out the way you hoped they would.
Have no fear though, when things go wrong, it provides you with another opportunity to get it right.
In my first attempt of cloning a Guinness Dry Irish Stout, I started off by using Jamil Zainisheff’s Dry Irish Stout recipe from Brewing Classic Styles as a base. That beer turned out fantastic. I made no water adjustments to it, and the final result was quite delicious. For the second round I wanted to try and match the highly alkaline water of Dublin, as well as add some acidulated malt to try and emulate the Guinness ‘twang’.
Water chemistry in brewing is a very complex subject, one that I certainly haven’t mastered. Most home brewers would say don’t even bother messing with it, but I want to find out how to make the best beer possible. I don’t want to make ‘good’ beer, I want to make ‘great’ beer, so I will mess with everything I can until I find out how to, even if that means having some casualties along the way.
The mineral concentrations as listed in Bru’n Water for Dublin are: Continue reading
Posted in Brew Reviews, Brewing, Recipes
Tagged ale, all grain, beer, brewing water, Guinness, how to, recipes, residual alkalinity, step mash, stout, water adjustment
Albeit, it’s not a Guinness, this is a damn fine stout if I do say so myself.
A super thick, creamy head due to the large amount of flaked barley, and a very smooth roast character that comes through the middle. I think Jamil’s tip from “Brewing Classic Styles” of crushing the roasted barley to a fine powder really did the trick. All this with a nice dry finish and enough East Kent Goldings to balance it out, makes me a very happy brewer.
The only thing that fell short on this beer, literally, was my final gravity. According to BeerSmith, my estimated F.G. was to be 1.008, but it instead finished at 1.015. I tried to rouse the yeast and let it sit a little longer in primary, but it didn’t attenuate any lower. I’ve been having some issues lately with my beers not reaching their expected final gravity, so I need to look into my process and see if I can figure out the cause. Regardless, I don’t taste any residual sweetness in the beer.
I honestly don’t have much else to say about this beer, it’s simply delicious, even with such a low gravity.
Having said that, if we are going for a “Guinness” clone, then there’s a couple of things I’d like to adjust. Continue reading
Without a doubt, Guinness is one of the world’s most recognizable beers. Not only is it one of the most recognizable, it has almost, single-handedly, eradicated almost every other beer in it’s style to become what seems to be the only apparent example of a Dry Irish Stout.
Guinness’s brewing history dates back to the early days of Porter, whereby the story of Porter and Stout are inextricably linked. Stout originally referred to a stronger version of Porter. The term “Stout Porter” would have been synonymous with the brown beers, letting the consumer know of the relative higher gravity to which it was brewed. In it’s heyday, Porter would have been brewed with mostly, if not all, brown malt. With the advent of “Black Patent Malt” in 1817, brewers then had another option for making the highly popular beer. What they found was that they were able to use a grist of mostly pale malt and enough patent malt to get the same colour. Pale malt has a much higher efficiency than brown malt does, so they could use less grain, thus lowering their production costs. When roasted barley came on the scene, brewers had yet another option to use when brewing their porters and as such, the divergence of porter and stout began. Continue reading
Posted in Breweries, Brewing, Brewing History, How To, Recipes
Tagged all grain, beer, double infusion, Dublin, Guinness, homebrew, how to, Ireland, Irish Stout, London, roasted barley, step mash, stout