Irish beer Clone Recipes?

[googoomuck]

Hop Bomb, just out of nosiness, how much Buried at Sea do you brew a year? Nice beer by the way mate, chapeau.

[Qs]

Anyone got a Beamish recipe? Gonna do a stout this week, want it have the Beamish chocolateyness. Thinking of just splitting the roast addition to 25g roast barely, 25g chocolate.

[Bubbles]

There's a recipe from BYO magazine reproduced in this thread:

http://www.ratebeer.com/forums/byo-250-classic-clone-recipes_258070.htm

[Tom]

That's not a lot of dark roast for a stout, Qs. Small batch?

[Qs]

Hah no just drunkish posting, 250g of each.

There's a recipe from BYO magazine reproduced in this thread:

http://www.ratebeer.com/forums/byo-250-classic-clone-recipes_258070.htm

Nice one. Thats a bit of a fussy grist though. Think I'll keep it a bit more simple.

[Qs]

Found this is another BYO article, Gonna do it close to this but with a bit of choloate added in and a little higher OG. Also not doing all the mash steps, single infusion for me.

Beamish-Style Dry Stout

(5 gallons/19 L, all-grain)
OG = 1.041 (10.2 °P)
FG = 1.009 (2.4 °P)
IBU = 40 SRM = 50 ABV = 4.1%
Ingredients

6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter
1.75 lb. (794 g) Great Western flaked barley
17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed)
7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.)
2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step

Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

[Qs]

Yeah that was my thought too. I think it might be the historic thing where Beanish was made without any barley that has people adding in all sorts to their recipes.

[BigDanny84]

 
60.00 g               Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           10       0.0 IBUs     
40.00 g               Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           11       0.0 IBUs     

I have recently done the Of Foam & Fury clone that is on here. I am guessing the above means dry hop with 60g for 4 days and then after the 4 days add 40g for another 4 days?? (sorry I'm a noob )

[lewi]

@molc 300 grams seemed to work well. I didn't use green and blacks i used cocoa powder from the health food shop and was afraid it would be too bitter. Anyway just ordered 4 more bags of lactose so will be brewing this again.

[molc]

Good to know. After I empty my current 2 kegs of stout, I'll be giving this one a go

[Paul B]

@Hop Bomb I've been looking at putting together the OFAF and pacific jade seems nowhere to be found (can only find 2012 galena also though as a 60 min addition I'm guessing this wouldn't matter too much...) Would you have any tips on a good alternative?

[winstonia]

@Hop Bomb I've been looking at putting together the OFAF and pacific jade seems nowhere to be found (can only find 2012 galena also though as a 60 min addition I'm guessing this wouldn't matter too much...) Would you have any tips on a good alternative?

http://www.homebrewwest.ie/pacific-jade-nz---whole-hops-100g-brupaks-3566-p.asp

[nigel_c]

Bumping this as it's something I'd really like to see getting up and running.

[BrewDorg]

I recently attempted a clone of Hope Beer's Grunt saison. I exchanged a few emails with their head brewer Mark and he said it looked good. Now I will say, the result wasn't an exact clone but it was pretty close. The only thing I left out was bergamot and I think it's important. If I were to attempt this again, I'd sub in orange zest for the bergamot because I think the citrus needs to be there to balance out the juniper. Hope someone finds this useful.

OG 1.042
FG 1.002

Water - Sulfate 80ppm, Chloride 40ppm

78% Pilsner malt
16% Wheat malt
3% Melanoidin malt
3% Dextrose (wanted it nice and dry)

Mashed @ 64C
Boiled 1 hour (yet to have a taste issue boiling pils-heavy wort for only an hour)

60 mins - Sorachi Ace 10 IBU
30 mins - 40/60 Sorachi Ace & Cascade 10 IBU
15 mins - 40/60 Sorachi Ace & Cascade 7 IBU

Danstar Belle Saison @ 19C

Tincture of 150ml gin, 50g crushed juniper berries and 3 chopped lemongrass stalks for 2 weeks. Added the tincture 10ml at a time to my keg until the flavour was good. Ended up adding 70ml.

[nigel_c]

Lovely beer. We did a tour last week of the brewery.
This beer is fermented at 27c.