Guiness Clone?

[MmmBeer]

Yes I know, but thats the exact quote. I guess it may be useful to find out the amount of lactic acid in the acid malt and adjust the quantity to match 1 tablespoon.

 

[MmmBeer]

I found something that says acid malt contains 3% lactic acid by weight. 3% of 1 pound (454g) is about 14 g, one tablespoon is 15ml / 15g., in the right ballpark.

 

[Clint]

I seen 4% or so of the grain bill...which is half that amount....
Confusing or what?!

 

[MmmBeer]

Just checked Strange Steve's beginners water treatment thread, he states that the Lactic taste is detectable above 0.3 ml/l, (7 ml per 23l). As you said, confusing.

 

[foxbat]

"pound or two" is quite a lot...a pound in a 23l batch is 8% ish...

Have a read of this description which is copied from the Weyermann FAQ; the bit further down where it talks about how much you need for a sour character:

https://www.themaltmiller.co.uk/product/weyermann-acidulated-malt/

 

[Clint]

Interesting...is a Berliner Weiss more sour than a Guinness?

 

[foxbat]

Interesting...is a Berliner Weiss more sour than a Guinness?

Good question. Don't think I've ever had a Berliner Weiss. One for the to-brew list I think.

 

[strange-steve]

Interesting...is a Berliner Weiss more sour than a Guinness?

Yes Berliner weisse is a proper sour beer.

 

[Clint]

Hmmm..I think I'll go with 4%...
Beior yeast ordered!

 

[strange-steve]

Hmmm..I think I'll go with 4%...
Beior yeast ordered!

According to Braukaiser up to about 8% acid malt will be difficult to detect in a beer, so there's no way it'd be enough to sour a Berliner. I think a subtle tang is all you need for a Guinness clone anyway, but if you find after fermentation that you'd like a touch more acidity you could always add a little lactic acid at bottling/kegging.

 

[Northern_Brewer]

Yes indeed. This is all very true and really fascinating. But, are we prepared to go to these lengths...I don't think any of their beers are made like this nowadays.

But Clint wasn't asking how their beers are made nowadays, he was asking about the flavour "that he remembered". And understanding that folk memory taste means understanding where it came from, it's something more complex than just adding some lactic like it's a kettle sour. If you look at how Guinness was served in Ireland as recently as 1973, blending two casks on the bar, one of "low" (pressure) stale beer and one of high-pressure, fresh beer you can see the link to the stock porters of the 19th century, it wasn't just about acidity.


https://www.beervanablog.com/beervana/2018/5/14/the-high-and-low
So as well as acidity you might want to think about something to simulate aged-type flavours - maybe a bit of DRC or similar?

 

[dv12]

I have the Graham wheeler guiness clone fermenting now. I upped the grain bill a tad for a 4.3% beer. I Used some recovered yeast from my previous Irish red. Wyeast 1007 German Ale. Wanted something clean and dry, and Irish ale was all out of stock. The red is terrific btw so hoping for the same from the stout.

 

[Clint]

But Clint wasn't asking how their beers are made nowadays, he was asking about the flavour "that he remembered". And understanding that folk memory taste means understanding where it came from, it's something more complex than just adding some lactic like it's a kettle sour. If you look at how Guinness was served in Ireland as recently as 1973, blending two casks on the bar, one of "low" (pressure) stale beer and one of high-pressure, fresh beer you can see the link to the stock porters of the 19th century, it wasn't just about acidity.


https://www.beervanablog.com/beervana/2018/5/14/the-high-and-low
So as well as acidity you might want to think about something to simulate aged-type flavours - maybe a bit of DRC or similar?

DRC..?

 

[Horners]

DRC..?

Double roasted crystal

 

[strange-steve]

DRC..?

Double roast crystal.
Edit. Beat me to it.
I've never used it but it sounds a lot like Special B?

 

[An Ankoù]

Double roast crystal.
Edit. Beat me to it.
I've never used it but it sounds a lot like Special B?

I've used it and is is quite like Special B, Special W and Special X. (Weyermann, Bestmalz) Perhaps we should start calling it Special S (Simpson's). It is a bit rounder and mellower, I think, but hard to discern in a stout. I was using it in a strong bitter.

 

[Clint]

Thanks..nipped into town for flaked barley...HB don't stock it in store in Wrexham...although I've bought it there before...looks like it'll be next week to brew the Guinness clone..

 

[Northern_Brewer]

DRC..?

This stuff - it's a Simpsons malt that aims to give some of the character of chocolate malt etc without the bitterness. It's one of those things that not many people have heard of, but everyone who uses it seems to love it.

I got some in my last order from Brewstore to make up the postage weight (combination of Brewstore using Simpsons as their main maltster with their weigh-to-measure on speciality grains is a winner), but haven't got round to using it yet.

 

[Begbie]

Not quite a Guinness clone, but I really enjoyed The Range's Make Your Own Irish Stout. I plan on making it again soon, but I might add cocoa nibs too. At only £15, it's worth a go!

 

[thrums1]

Not quite a Guinness clone, but I really enjoyed The Range's Make Your Own Irish Stout. I plan on making it again soon, but I might add cocoa nibs too. At only £15, it's worth a go!

How did this go? Is it like Guinness?