Ireland's single biggest collective of homebrewers, with representation in all four provinces.
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Best Recipes / Re: Guinness Extra Stout Recip...
Last post by DEMPSEY - February 22, 2024, 11:10:41 AMon the 70 20 10, I did 70% pale, 20% flaked, 7% roast, 3% acidulated. Was happy with the result. At the time, I used Maryanka hops (Polish) to bitter.
82
Competitions / Re: 14 weeks to go until Natio...
Last post by Matt DBrewer - February 20, 2024, 08:13:36 PMThe date is 18th May ... the venue has yet to be announced 
83
Competitions / Re: 14 weeks to go until Natio...
Last post by Slev - February 20, 2024, 08:07:38 PMI know I saw details somewhere, but remind me again of the date and venue
84
For Sale / Whole bunch of shite
Last post by Boycott - February 18, 2024, 07:24:19 PMhttps://www.adverts.ie/crazy-random-stuff/grainfather-g30/33042593
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https://www.adverts.ie/crazy-random-stuff/brew-monk-30l-stainless-steel-fermenter/33043087
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85
Competitions / 14 weeks to go until Nationals...
Last post by Matt DBrewer - February 11, 2024, 12:55:36 AMWhile there may not be time to start on that Méthode Traditionnelle masterpiece you were thinking about, there is definitely still time to get brewing most styles for the National Homebrewing Championships... so consider this the friendly kick you were waiting on to get brewing!
86
Best Recipes / Re: Guinness Extra Stout Recip...
Last post by phildo79 - February 06, 2024, 08:42:31 AMPersonally, I wouldn't be overly concerned with hitting the SRM bang on. Could you do something like 8% roasted barley and 2% black patent?
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Best Recipes / Re: Guinness Extra Stout Recip...
Last post by biertourist - February 02, 2024, 10:16:03 PMUpdate: I recently switched to the Grainfather tool and am getting very strange results out of it vs. BeerSmith on wort color.
BeerSmith says 70/20/10 Pale/Flaked/Roast scaled up to 1.056 OG and 5.6% ABV with a dark roast barley like Crisp does indeed result in a 45 SRM beer.
Adam
BeerSmith says 70/20/10 Pale/Flaked/Roast scaled up to 1.056 OG and 5.6% ABV with a dark roast barley like Crisp does indeed result in a 45 SRM beer.
Adam
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Best Recipes / Re: Guinness Extra Stout Recip...
Last post by biertourist - February 02, 2024, 08:57:09 PMIf I have the beer statistics right:
5.6% ABV
47 IBUs
45 SRM
Playing around with a few grists, and trying to hit the numbers above, even with an approx 700 SRM quite dark roast barley and using a 2 SRM Pale base malt, it seems that Extra Stout would need more than 10% Roast barley to hit 45 SRM. (The color increases faster than the strength vs. standard Guinness, so it would seem that the % of Roast Barley needs to, also...)
66.7% Pale (2.0 SRM) -I'm assuming they're still using the Cork Stout malt
20% Flaked Barley (1.7 SRM)
13.3% Crisp Roast Barley @ (696.6 SRM) -definitely on the dark side
I ended up with:
OG: 1.057
FG: 1.014
ABV: 5.62%
IBU: 46.5%
SRM: 45.2%
Seems reasonable enough to me, anyone argue for any changes? (I'd pull 3% of the basemalt and replace with acidulated, and doubt it will change the color.)
Thanks,
Adam
5.6% ABV
47 IBUs
45 SRM
Playing around with a few grists, and trying to hit the numbers above, even with an approx 700 SRM quite dark roast barley and using a 2 SRM Pale base malt, it seems that Extra Stout would need more than 10% Roast barley to hit 45 SRM. (The color increases faster than the strength vs. standard Guinness, so it would seem that the % of Roast Barley needs to, also...)
66.7% Pale (2.0 SRM) -I'm assuming they're still using the Cork Stout malt
20% Flaked Barley (1.7 SRM)
13.3% Crisp Roast Barley @ (696.6 SRM) -definitely on the dark side
I ended up with:
OG: 1.057
FG: 1.014
ABV: 5.62%
IBU: 46.5%
SRM: 45.2%
Seems reasonable enough to me, anyone argue for any changes? (I'd pull 3% of the basemalt and replace with acidulated, and doubt it will change the color.)
Thanks,
Adam
89
Best Recipes / Guinness Extra Stout Recipe - ...
Last post by biertourist - February 02, 2024, 08:03:00 PMCan anyone share a good grist for a Guinness Extra Stout clone?
I know Dempsey and Nigel advocate for 70/20/10 Pale/Flaked/Roast and 3% acidulated if you want the sour note, for standard Guinness but I'm assuming that you don't just equally scale the ingredients with the move to Extra Stout gravity (I'd guess that the Pale % increases with extra, but it's only a guess)...
Do you go with even MORE acid malt for the move to Extra Stout? I vaguely recall ancient discussions that Extra Stout's pH was even lower vs. Standard Guinness and I'm not clear if this just comes from a lager quantity of Roast barley, or if it's coming from the elusive possible acidification?
Adam
I know Dempsey and Nigel advocate for 70/20/10 Pale/Flaked/Roast and 3% acidulated if you want the sour note, for standard Guinness but I'm assuming that you don't just equally scale the ingredients with the move to Extra Stout gravity (I'd guess that the Pale % increases with extra, but it's only a guess)...
Do you go with even MORE acid malt for the move to Extra Stout? I vaguely recall ancient discussions that Extra Stout's pH was even lower vs. Standard Guinness and I'm not clear if this just comes from a lager quantity of Roast barley, or if it's coming from the elusive possible acidification?
Adam
90
Garden County Brewers / February 2024 meet
Last post by pob - February 02, 2024, 10:48:45 AM2nd meet of the year
Location: Parlour (behind the bar) in The Harbour Bar, 1 Strand Road, Bray (opposite the harbour).
Date: Thursday 8th February @ 8.00pm
All welcome, come down whether you have a beer or not.
Good to see new & old faces; bringing a beer, 1 litre should do.
Come on in for an evening of talking & tasting anything homebrewed.
Reminder, buy some beer too (keep them happy).
1. Peter
Location: Parlour (behind the bar) in The Harbour Bar, 1 Strand Road, Bray (opposite the harbour).
Date: Thursday 8th February @ 8.00pm
All welcome, come down whether you have a beer or not.
Good to see new & old faces; bringing a beer, 1 litre should do.
Come on in for an evening of talking & tasting anything homebrewed.
Reminder, buy some beer too (keep them happy).
1. Peter