Guiness recipe - Using sour guiness??

[theboytony]

I was having a look around for an all grain guiness recipe and came across this

Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 43
Boiling Time (Minutes): 90
Color: 24.7

8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
3.00 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
2.00 oz Goldings, East Kent [6.20 %] (60 min) Hops 43.0 IBU
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Which seemed fair enough, but then saw a brewers note

Brewers note: To get the sourness of guiness. 1 Week before brewing put 24oz of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 30 mins left in your brew put the sour guiness on the stove and boil it for 10 mins then add it to flameout on your brew.

Now I seem to remember seeing on the Guiness megafactories program that guiness has a secret ingredient that only 3 people in the world know about..... could this be it haha

Has anyone tried anything like this??

 

[Mark1964]

no not really i think that recipe would be better using target hops. Ive just finished the keg of our AG Guinness and it was pretty good. We used Thwaites nutty black yeast harvested from their bottles :thumb:

 

[graysalchemy]

Adding a sour Guinness is adding Brett infection. Probably originally Guinness would have been matured but I think they gave up maturing it years ago. I have read exactly the same thing on an american home brew site. I wouldn't bother you may end up with an infection you don't want. :thumb:

 

[Hawks]

Adding a sour Guinness is adding Brett infection. Probably originally Guinness would have been matured but I think they gave up maturing it years ago. I have read exactly the same thing on an american home brew site. I wouldn't bother you may end up with an infection you don't want. :thumb:

Would the boiling kill the infection off but just leave the taste of the sour / infected addition ? :hmm:

 

[graysalchemy]

I was more concerened about other infections. To answer you question though I don't know.

 

[Aleman]

Yes the US brewers seem to have a thing about souring Guinness, I do know that there are two large oak vats at the back of the ST James Gate brewery that some FES is aged in, which is then mixed back with some fresh brewed Foreign Extra stout before bottling . . . Standard Guinness is not soured (For the Irish and UK markets )

 

[BarnsleyBrewer]

I'd lower the flaked barley to maybe no more than 20% ?? :hmm:

BB :drink:

 

[graysalchemy]

Yes the US brewers seem to have a thing about souring Guinness, I do know that there are two large oak vats at the back of the ST James Gate brewery that some FES is aged in, which is then mixed back with some fresh brewed Foreign Extra stout before bottling . . . Standard Guinness is not soured (For the Irish and UK markets )

I thought soured beers were mixed old with fresh. The americans do seem to have a thing for Brett in beer.

 

[Swift Pint]

I always thought that back in the day when beer was transported by horse and cart, and it was more expense to get deliveries of "fresh" Guinness the pub would have an old barrel and a new "fresh" barrel, so that when they served the pint they blended 2/3 old to 1/3 new.... Or something like that? :wha:

 

[BarnsleyBrewer]

the pub would have an old barrel and a new "fresh" barrel, so that when they served the pint they blended 2/3 old to 1/3 new.... Or something like that? :wha:

Wonder if they still do that in some of the town centre watering holes going by the taste? :whistle:

 

[theboytony]

Standard Guinness is not soured (For the Irish and UK markets )

I have been wondering about this, trying to remember what guiness tastes like and figure out of there was any sourness to it lol

I'd lower the flaked barley to maybe no more than 20% ?? :hmm:

BB :drink:

Cheers BB will do that, but out of interest whats the reasoning behind it ta

 

[BarnsleyBrewer]

Cheers BB will do that, but out of interest whats the reasoning behind it ta

I did a stout with around 20% flaked in and the flaked barley taste was for me overpowering, if I did one again I'd go for around 15%.. :thumb:

BB