AG#7 Guiness clone

[Green Ninja]

So I thought about doing a brew after work as on earlies this week.

I'm knackered. Only weekend from now on.

A slight variation on the book recipe as I know my efficiency is lacking a bit.

3800g Maris Otter
1kg Flaked Barley
510g Roasted Barley

40g Target hops at 90 mins.

Grain bill

Keeping warm for the 90 minute mash

First runnings are like crude!

Oops, a little low at 59 degrees after 90 mins. Hope it'll be ok

40g target hops weighed out

Hot break forming

Onto a rolling boil with hops added.

Time for a pint to wait out the boil

Got the correct OG with my fiddling with the grain bill 1038 aimed for and got.

Added rehydrated Nottingham yeast and this morning it's bubbling away.

And so the wait begins.


Terry.

 

[graysalchemy]

Well done likes lie it is going to be a winner.

 

[Green Ninja]

Bottled this 10 days ago and couldn't resist having a try last night.

It tastes just like Guinness!!!

I read in another thread somewhere how to impart the traditional slightly sour taste to make it akin to Guinness.
I left 2 litres in a casserole dish to sour for 5 days on the kitchen counter open to the air.
After 5 days I skimmed the mould off the top, boiled it for 5 minutes and crashed cooled it.
Then added to the rest of the wort in the fermenter.

I was quite worried that I may have destroyed all my hard work but I can tell you all it really works.

It'll be a belter when it's fully conditioned.

Now to prepare for the next brew..............

 

[BrewDan]

This one also looks good, I wonder how much of a difference the souring makes. I'm new to all grain and am yet to make my first batch, so I've not heard of this technique. If it tastes like Guinness though, it's a winner!

 

[screamlead]

Looks good - well done :thumb:
May try that souring trick myself next time i brew one like that.

 

[earthwormgaz]

Nice! Great tip, I will have to try this!

 

[gurtpint]

Well done! Interesting, this souring bit... Did you stir after adding the soured beer into the FV or did you just chuck it in and leave it as is?

 

[Green Ninja]

I just left it GP

The yeasties got to ok though.

Had another bottle last night.

I gotta slow down!

 

[Doive]

I brewed a batch of this over the weekend, first one in my new brew pot. Misjudged my volumes slightly and ended up with 18 litres of wort at 1.060 - which is hopefully going to end up around 6%. Wort tastes amazing even before the yeast gets hold of it.

A pint on the side

Lovely dark wort.

If it does end up 6% perhaps it'll be more Guinness export than draught : yeast has got hold of it and it's foaming away nicely.