Its getting chilly and time to get some stouts on the go
I came across this one somewhere, anybody any thoughts about late addition hops as last lot of EKG at 30 mins looks very lonely
Recipe: Guinness Clone
Brewer: John
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 25.42 l
Post Boil Volume: 21.42 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 19.49 l
Estimated OG: 1.044 SG
Estimated Color: 81.7 EBC
Estimated IBU: 37.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
2.60 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 2 62.7 %
1.00 kg Barley, Flaked (Thomas Fawcett) (3.9 EBC Grain 3 24.1 %
0.50 kg Roasted Barley (Thomas Fawcett) (1199.7 Grain 4 12.0 %
0.05 kg Acid Malt (5.9 EBC) Grain 5 1.2 %
20.00 g Goldings, East Kent [6.80 %] - Boil 60.0 Hop 6 17.3 IBUs
30.00 g Goldings, East Kent [6.80 %] - Boil 30.0 Hop 7 19.9 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 9 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4.15 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 11.62 l of water at 74.4 C 65.6 C 75 min
Sparge: Fly sparge with 18.76 l water at 75.6 C
I tried this one on nitro at a demo there & it was quality - better than the real thing :P
http://www.thehomebrewcompany.ie/art-genesis-p-775.html
Isn't a 30 minute hop addition a bit of a waste of hops? You're not getting full bitterness extraction and the flavour and aroma profile of the hop is diminished
That's what I was thinking and i don't like EKG late, any thoughts anyone?
Sent from my divining rod v2.0
A 60 min addition aiming for 40-45 IBUs should suffice.
The acid malt is instead of that.
I didnt know that god knows what lurgies float around in my kitchen I think I'll stick with the acid malt :)
Sent from my divining rod v2.0
All of Graham Wheeler's Guinness recipes and his Murphy's recipe just have Target at the start of the boil if that's any help.
Thanks
Was talking to a guy whose father grew 40 acres of hops here for the big boys in the 60's
They wanted him and 5 others to switch across to northern brewer from fuggles.
He refused and got double his price the following year.
I guess I'll stick to the boring EKG as just bittering only
Sent from my divining rod v2.0
Yeah the BYO clone brews book only has a 60 min hop addition for the guinness draught clone. It also calls for 150ppm of chalk. The dry stout brewing with style episode called bullshit on the soured beer addition. http://thebrewingnetwork.com/shows/973 Then again though Americans are cloning a brew from a can of draught guinness, bought in America. The only place Ive had guinness worse than America is France.
Quote from: Il Tubo on September 18, 2013, 08:26:44 AM
There were only 4 growers, what was his surname? (Mosse?)
Nope, I'll introduce you and you can ask him yourself.
Quote from: Hop Bomb on September 18, 2013, 10:44:24 AM
The only place Ive had guinness worse than America is France.
;D ;D
Theres a lot of waffle down to it being live radio but the content is top notch I think.