Guiness Clone Listed In "brewing Crafts"

[PostModern]

I actually like liquorice extract in my stouts.

I like getting sugary part of the liquorice flavour blending with the coffee and chocolate notes coming from the blend of roast malt, crystal, hops, kettle sugar and yeast. Tincturing beers with liquorice is just weird.

Yes stout is black. Not everything black tastes like aniseed and molasses.

 

[Bribie G]

I like getting sugary part of the liquorice flavour blending with the coffee and chocolate notes coming from the blend of roast malt, crystal, hops, kettle sugar and yeast. Tincturing beers with liquorice is just weird.

Yes stout is black. Not everything black tastes like aniseed and molasses.

I was under the impression that Guinness is actually a 'normal' coloured British ale that has roasted barley in the recipe, hence the dryness. When I used to do AG in the UK yonks ago my 'textbooks' like CJJ Berry and Dave Line used to stress this point, that Guinness was not to be confused with other branch of the stout family tree of 'sweet' stouts such as Mackeson and the various milk stouts (that have sadly disappeared).
Dry stouts "extra stout" originally came from Porter which was brewed with brown (chocolate?) malt but brewers found that they could recreate the taste by combining three separate beers "three threads" which presumably made it cheaper and easier, then some bright spark came up with the idea of brewing a strong pale ale type of beer and colouring/flavouring it up with a portion of darker malts and roasted barley "entire", and hence the evolution of stouts like Guinness, Murphys etc.

EDIT: sorry peaka mate, not trying to hijack your thread! Back on topic, you can do worse than using a coopers tin as a base. Fuggles are perfect for finishing a stout. And if you are doing something nice and strong like the two recipes above, Safale s04 is an excellent yeast, so is Nottingham. I've used both, but Notto goes off like a pit bull and settles out "flocculates" brilliantly.

 

[Peaka]

Well after all that valuable advice I decided to make something like a Tooheys Old instead.

I used :

1.7kg Morgans Australian Old
1kg Brewbeldn No. 15
12g Morgans Goldings Hops.
Brewcellar Premium Ale Yeast.

Brewing date 19/10/08.
Brewing Temp 22 degrees.

So we'll see how that goes.

 

[Muggus]

I tried a Brewcraft Lambic Kit Converter once, and was thoroughly disappointed. There was nothing in the box but a sleeping dwarf. When I woke him up, he promptly twisted the lid off my fermenter and spit in it. Kinda pricey for what you get.

Hahaha! Can't believe no one else has noticed this Trev!

...though maybe I have had a few beers...

 

[Bribie G]

Well after all that valuable advice I decided to make something like a Tooheys Old instead.

I used :

1.7kg Morgans Australian Old
1kg Brewbeldn No. 15
12g Morgans Goldings Hops.
Brewcellar Premium Ale Yeast.

Brewing date 19/10/08.
Brewing Temp 22 degrees.

So we'll see how that goes.

I take it that Brewblend is something from your LHBS that is equivalent to Coopers Brew Enhancer 2? From the sound of it, you should end up with a nice creamy-headed beer that would suit anyone who likes Tooheys Old, with a nice hop finish.
Cheers :icon_cheers: