Jump to content
Mr.Beer Community
Sign in to follow this  
Bonsai & Brew

Guinness for Christmas

Recommended Posts

? I'll brew beer for Christmas,

You can count on me.

Please cold-steep your roasted grains,

And mash appropriately!

 

3 weeks to ferment this,

Please don't whine or beg,

I'll brew beer for Christmas

If only I could keg!

 

Winter's Draught Guinness

 

Crisp Gleneagles Maris Otter, 1.75 lbs., mashed

Flaked Barley, 0.8 lbs., mashed

Weyermann Roasted Barley (432+ Lovibond), 0.4 lbs.

Weyermann Acidulated malt, 2-3 oz., mashed

BrewMax Robust LME, 0.55 lbs.

East Kent Goldings, 1 oz. added with 60 min. left of 90 min. boil

Nottingham yeast

 

Cold-steep milled roasted barley in 4 cups tap water for at least 6 hours.  Add to wort for last 10 min. of boil, along with the LME.  Forget about tapping this beer for Christmas and save for St. Patrick's Day.?

 

http://www.mrbeer.com/accessories/kegging/kegaroo-2-5-with-filled-co2 ;)

  • Like 4

Share this post


Link to post
Share on other sites

Christmas Eve will find me

Where'd I put those caps?

Bott'ling beer on Christmas...

Be glad that I can't rap!

?

 

  • Like 1

Share this post


Link to post
Share on other sites
7 minutes ago, Bonsai & Brew said:

Christmas Eve will find me

Where'd I put those caps?

Bott'ling beer on Christmas...

Be glad that I can't rap!

?

 

BB, have you been to bed yet?  ?

Share this post


Link to post
Share on other sites
1 minute ago, AnthonyC said:

BB, have you been to bed yet?  ?

Ha!  After mashing this recipe yesterday and getting a low OG, I woke up way too early with an idea to improve my sparge technique.  That was a relatively large amount of flaked barley and I think that may have affected my efficiency -- still learning!

  • Like 2

Share this post


Link to post
Share on other sites
6 minutes ago, Bonsai & Brew said:

Ha!  After mashing this recipe yesterday and getting a low OG, I woke up way too early with an idea to improve my sparge technique.  That was a relatively large amount of flaked barley and I think that may have affected my efficiency -- still learning!

It's always good to see another "Night Thinker" aka insomniac!  Great song btw!  Wish we could tap Dean, Frank, or Bing to bring it to life!  ?

  • Like 1

Share this post


Link to post
Share on other sites
20 minutes ago, AnthonyC said:

It's always good to see another "Night Thinker" aka insomniac!  Great song btw!  Wish we could tap Dean, Frank, or Bing to bring it to life!  ?

 

More like...

 

image.jpeg

Share this post


Link to post
Share on other sites
15 minutes ago, Bonsai & Brew said:

Day 16 SG of 1.009 -- I'm afraid I've brewed a 3.2 stout that may or may not taste at all like Guinness.:blink:

But it'll be beer!!!!

  • Like 2

Share this post


Link to post
Share on other sites
2 hours ago, Creeps McLane said:

But it'll be beer!!!!

YESSSS...!!!! Beer is good beer is good beer is good,,,, even a f-ed up batch is beer. ? ?

  • Like 2

Share this post


Link to post
Share on other sites

After letting my hydrometer sample chill for a couple hours, this really isn't too bad -- nice mellow, almost chocolate flavor from the roasted barley, with subdued EKG bitterness for balance.  I can work with this!  I think next time I'll double-down on the Acidulated malt, up the Maris Otter a bit, and add rice hulls to facilitate the sparge.?

Share this post


Link to post
Share on other sites
6 hours ago, Bonsai & Brew said:

Bottled in 5 X 16 oz. and 6 X 24 oz. PET, plus 2 11.2 oz. labeled Guinness bottles -- haha.?

image.jpeg

BB, is that a straw in your beer?

  • Like 1

Share this post


Link to post
Share on other sites
2 hours ago, AnthonyC said:

BB, is that a straw in your beer?

You would go blue in the face sucking on that one.

 

  • Like 1

Share this post


Link to post
Share on other sites
On ‎12‎/‎20‎/‎2016 at 9:53 PM, Bonsai & Brew said:

Bottled in 5 X 16 oz. and 6 X 24 oz. PET, plus 2 11.2 oz. labeled Guinness bottles -- haha.?

image.jpeg

drinking thru a straw?????? You really have gone desperate here?

  • Like 1

Share this post


Link to post
Share on other sites
On ‎12‎/‎19‎/‎2016 at 8:35 PM, Stroomer420 said:

YESSSS...!!!! Beer is good beer is good beer is good,,,, even a f-ed up batch is beer. ? ?

I know plenty about that!!! But It's ALL GOOD!!!!!!

  • Like 1

Share this post


Link to post
Share on other sites

actually i'm going to brew up an amber ale then during a second conditioning period i'll add sum rum soaked oak chips to it, in addition, i'm going to attempt a very rich and malty flavor to help entice the rum chips. I DARE everyone to try an Innis & Gunn rum oak aged amber ale, TRUELY OUT OF THIS WORLD!!!!

  • Like 1

Share this post


Link to post
Share on other sites
On December 24, 2016 at 10:42 AM, HoppySmile! said:

actually i'm going to brew up an amber ale then during a second conditioning period i'll add sum rum soaked oak chips to it, in addition, i'm going to attempt a very rich and malty flavor to help entice the rum chips. I DARE everyone to try an Innis & Gunn rum oak aged amber ale, TRUELY OUT OF THIS WORLD!!!!

@Shrike Hoppy is way ahead of us on this!  It's not quite Amberetto, but definitely on the same track here.?

  • Like 2

Share this post


Link to post
Share on other sites

I tried this one again with the following modifications:

 

Crisp Gleneagles Maris Otter, 1 lb.

Malting Co. of Ireland Stout malt, 1 lb.

Weyermann flaked barley, 0.6 lb.

Weyermann Acidulated malt, 0.25 lb.

Simpson's Roasted barley (488+ L), 0.4 lb, cold-steeped

BrewMax Robust LME, 0.55 lb.

 

I bailed on the 90 min. boil and did 60 instead, but with the same 1oz. EKG bittering.

 

OG 1.042

 

Had a nice day off from work and getting to brew instead -- Happy New Year to all!?

  • Like 1

Share this post


Link to post
Share on other sites

Speaking of trade mark infringement, I'm enjoying a Winter's Draught Guinness.  I'm amazed at how this has more chocolate flavor than Angry Bovine, but there is no chocolate in it -- overall, a very sessionable stout and good practice for getting my mash process down. ? 

Share this post


Link to post
Share on other sites
On December 30, 2016 at 4:37 PM, Bonsai & Brew said:

I tried this one again with the following modifications:

 

Crisp Gleneagles Maris Otter, 1 lb.

Malting Co. of Ireland Stout malt, 1 lb.

Weyermann flaked barley, 0.6 lb.

Weyermann Acidulated malt, 0.25 lb.

Simpson's Roasted barley (488+ L), 0.4 lb, cold-steeped

BrewMax Robust LME, 0.55 lb.

 

I bailed on the 90 min. boil and did 60 instead, but with the same 1oz. EKG bittering.

 

OG 1.042

 

Had a nice day off from work and getting to brew instead -- Happy New Year to all!?

 

I used 3 lbs. Crisp Maris Otter, the flaked barley, and acidulated malt for the pH-adjusted mash (a half tsp lactic acid did the trick).  I also did a Dublin water profile, adding calcium sulfate and sodium chloride per the Brewer's Friend online calculator.  OG was 1.057 so this attempt at a Guinness will be closer in style to an Irish Extra Stout.

  • Like 3

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...