Guinness forgien extra stout recipe

[mrtickel]

I was drinking a bottle of the stout mentioned above last night and looked for recipe for it and here is wat i got. has anyone tried it?

13 lbs. (5.9 kg) 2-row pale ale malt
2 lbs. 2 oz. (0.96 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
11.33 AAU Challenger hops  (60 mins) (1.6 oz./46 g of 7% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L starter plus 0.5 qt/500 mL mini-starter)
2/3 cup corn sugar (for priming)

[DEMPSEY]

Lower the pale malt and raise the flaked.

[CARA]

Guinness F.E.S from Brew European Beers at Home (Protz & Wheeler)

OG 1073 17.6 Plato

For 25 litres [23 litres]

Pale Malt 6.2kg [5.7kg]
Flaked Barley 1.7kg [1.55kg]
Roast Barley 0.5kg [0.45kg]

START OF BOIL
Target Hops (seeded) 45g [40g]
Golding Hops 65g [60g]

BREWING METHOD
Single-infusion mash; top fermenting yeast

MASH SCHEDULE 67c - 90 minutes
BOIL TIME 90 minutes
RACKING GRAVITY 1020 4.7 Plato
ALCOHOL CONTENT 7.2% abv 5.6% abw
BITTERNESS 65 EBU
COLOUR 200 EBC

[delzep]

Guinness Special Export recipe would be great......anyone?

[Eoin]

With regard to the spelling of the thread title, I think the correct spelling is Guinness Forden Extra.

[CARA]

Interesting introduction to the recipe in the book too actually

"Strong Irish stout. A world classic, its roots in the early porters and stouts of London and Dublin. The beer is a blend of regular stout and a second beer that is matured in unlined oak vessels for around two months. It has the 'horse-blanket' aroma that is the result of attack from wild Brettanomyces yeasts in the vats, a rich and spicy fruitiness and great depth of hop bitterness. Dark fruit and hops dominate the mouth, while the finish is full of complex sour fruit, malt and hops. The yeast strain used in the Dublin brewery is a modern culture derived from Arthur Guinness's original multi-strain one. It works rapidly, fermentation lasting only two to three days and is neither top nor bottom fermenting - quite a challenge for home brewers. "

[CARA]

Guinness Special Export recipe would be great......anyone?

That one not good enough for ya

[delzep]

SES is brewed in Belgium only, iirc, and is only intended for that market. Slightly stronger than FES.

Brewed in Dublin as far as I know, for the Benelux market

Its much nicer than FES

[mr hoppy]

That European Beers book is great, even if it's a wee bit out of date in terms of the ingredients. There's a whole bit at the back about Guinness and brett / souring as well.

[imark]

I never got 'horse blanket' off of Guinness. I think there's a  lactic acid tang but nothing else.
I'm thinking a sour mash would do the trick.

[CARA]

I've a digital copy if anyone wants it, only if you own the original of course

[mr hoppy]

There's a link to the Amazon page view here

http://www.nationalhomebrewclub.com/forum/index.php?topic=3140.msg37812#msg37812

The sour stuff is in Appendix 1.

[mrtickel]

Cheers cara for the recipe have you ever made that recipe

[cruiscinlan]

Guinness F.E.S from Brew European Beers at Home (Protz & Wheeler)

OG 1073 17.6 Plato

For 25 litres [23 litres]

Pale Malt 6.2kg [5.7kg]
Flaked Barley 1.7kg [1.55kg]
Roast Barley 0.5kg [0.45kg]

START OF BOIL
Target Hops (seeded) 45g [40g]
Golding Hops 65g [60g]

BREWING METHOD
Single-infusion mash; top fermenting yeast

MASH SCHEDULE 67c - 90 minutes
BOIL TIME 90 minutes
RACKING GRAVITY 1020 4.7 Plato
ALCOHOL CONTENT 7.2% abv 5.6% abw
BITTERNESS 65 EBU
COLOUR 200 EBC

CARA et al. has anyone brewed this?  Is this the recipe for Benelux FES that's supposed to be the business?

[delzep]

It's Guinness Special Export that's on sale in Benelux, not foreign extra