Dear Reader, I have't posted for a few days, i have been doing alot of research, many hours infact, the guinness figures that eg. Michael Jackson(not the singer lol)are way way out, Dave line figures for the hops are not too far out(but still the wrong hops), i have built a recipe and it break all the figures that anyone has come up with. All i can say in this question and time is the roasted Barley is hell of a percentage more than every ones 10%. Richard (bopper)

You are one wild and crazy guy Richard

are you teasing, or will you share?

Dear Reader, I haven't posted for a few days, I have been doing alot of reasearch, many hours infact, into building my own flux capacitor. You know, the thing that makes time travel possible. The figure that Michael J. Fox gives in Back to the Future are way way out. Its alot more than 1.21 jiggawats...

Dude..
Thats Gigawatt's...
Dear readers i have something to tell you too. I'm a crazy wacko who's drank to many pints of Bitter.
I got a joe. This joke is so funny it will make your boobies fall off.
Ohh you heard it all ready...lol

You got me.

Jiggawats, Gigawatts, either way - its all the roasted Barley that really makes time travel possible - and it requires alot more than 10%!

70/20/10, with 10 being roasted barley. That's the jiggawatt recipe homey. Make it however you like, but 10% is the shizznit.

you guys are brutal

Personally, I find 20% to be the shizznit- especially if you're going to attempt a nitro pour!

20%? You be whack, homey. 10% is the real deal, and I'm down wit dat.

Try 58%Pale Malt, 25%Flaked Barley and 17% Roasted Barley... and the IBU is over 100 with american hops and British Hops. Richard (Bopper)

Which version of Guinness are you trying to make, Richard? Where did you get your info?

Nitro pouring will help with time travel for sure.

Draught Guinness is the boy! I have spent about 2 days researching,i have got lots of info... Guinness gets it bitterness from the hops used and NOT sour guinness, they used to ship the guinness which needed loads of hops to keep it stable and fresh. 70%,20 and 10% is no where near correct as i have brewed, iv'e used 12% roasted and not enough, but i used nearly 25% flaked and that was ok. Richard (bopper)

Apparantly crack is a helluva drug!

There is no way the draught Guinness served in the US has 100 IBUs. 100 IBUs in a 1.039 OG brew would be way out of balance, even for a dry stout. Just my opinion of course.

What i shall do is take a pic of my brew for guinness and put it on a web page and judge for youselfs, not dark enough. Richard (bopper)

I agree there is no way there is 100 IBU's in Guinness. I am not a fan of highly hopped beer but love Guinness.

Have you look at Dave Line's recipe for guinness,look the amount of IBU! Richard (bopper)






Guinness Clone

Classification: stout, Irish stout, dry stout, Guinness clone, all-grain
Source: Nick Hiams (oleum@spuddy.mew.co.uk), HBD #1790, July 25, 1995

Dave Line's book "Brewing Beers Like Those You Buy" has a recipe for Guinness. It is based on the bottled version which has a higher og than the "draught" version.
It is suggested that a yeast starter is made from a bottle of Guinness. As you probably know Guinness is bottle conditioned still (in the stuff available in pubs at least). This is supposed to be a very good strain for all top fermenting English beers too.
This recipe is supposed to give between og 1045 to og 1053 depending upon efficiency.
The Guinness available on draught in pubs in England is a "keg" beer which has an og of around 1036 (Dilute the above to 6 galls). It is unusual and different to the bottled version in that it is injected with Nitrogen instead of Carbon Dioxide. This has been tried with "a remarkable degree of success" by the author of the book. Personally I prefer the bottled stuff.
I tried the recipe about five years ago and remember it as being a very good imitation. I served it from a barrel as a cask conditioned ale (is this what the Irish version is like?). All of the beers in the book that I have tried or friends have are very true to the originals and I can thoroughly recommend it.
Ingredients: (for 5 gallons)
7 pounds, Crushed pale malt
2 pounds, Flaked barley
1 pound, crushed roast barley
1 ounce, bullion hops (60 mins)
3 ounces, northern brewer hops (60 mins)

1 tsp. CaCO3 (if you are in a soft water area)
yeast starter made from a bottle of Guinness
Specifics:
OG: 1045-1053


Mash @ 67C for 90 mins using 1.5 qts/lb. Sparge to collect 4 gal, boil 60 min with all hops then cool and top off to 5 gal.

I agree, Guinness isn't very bitter at all, in my opinion. Yet, I havent had any experience with nitrogen in my home brews, so i can't say if nitrogen helps smooth out the bitterness.

Interesting... look at the percentages there chief:

7 pounds crushed pale malt
2 pounds flaked barley
1 pound roast barley
-----------------------
10 pounds total, ergo...

70% crushed pale malt
20% flaked barley, and the real kicker,
10% roasted barley.

Booyah.

The hop schedule, of course, is totally wrong. 4oz. of hops for 60 minutes?? That's just plain wrong.

Strange every clone recipe I just saw listed anywhere from 30-60 IBUs the majority landing between 30-40.

puff puff give Richard, puff puff give.

OK fine Richard. You said your recipe (with the 100 IBUs and 17% roasted barley) was for Draught Guinness, yet the Dave Line recipe you just posted is for the bottled version - which we all know is not the same beast. So which is it?

Don't know why I'm bothering with this thread... I'd rather drink a Shakespeare Stout anyday over Guinness.

I'd like to take this time to reiterate how odd it is that Richard brews beer as a hobby, yet does not drink beer.

Thanks, and carry on--

Herzog arrives to douse this thread with gas. Anyone care to light a match?

richard,
once you have this guinness clone bottled, you need to submit one to me & i will be the judge of this!

I just plugged the hop schedule into Promash and it comes in at a whopping 147 IBU's. Uh huh..yeah, that must be right.

What the hell..let's go with 80% pale malt, 25% flaked barley and 20% roasted barley, and 4oz of hops to get us to 147IBU, boil for 27 hours, ferment in 2 days, and drink till you get the sh*ts. Sounds like a plan.

Serve warm and gas it up with acetylene for a really good time.

There is the match.

NOW THATS A FIRE!

BRILLIANT!!!

Ok here u are.... US 6.00 Gals: Imp gals 5.00


Brewer: Bopper
Boil Size: 4.10 Imp gal Asst Brewer: Callum
Boil Time: 90 min Equipment: BREWTREE- 15 Gallon Brewing System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.90 lb Pale Malt, Maris Otter (3.0 SRM) Grain 58.0 %
2.55 lb Barley, Flaked (1.7 SRM) Grain 25.0 %
1.73 lb Roasted Barley (575.0 SRM) Grain 17.0 %
3.00 oz Northdown [8.50%] (90 min) Hops 75.9 IBU
0.70 oz Galena [13.00%] (90 min) Hops 24.4 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale



Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol: 0.6 %
Bitterness: 100.3 IBU Calories: 43 cal/pint
Est Color: 50.4 SRM Color: Color

Let us know how it turns out.

Dear Dave I will let you know how it turns out, like i said i tried over 11% of Roasted barley before and was't dark enough and used 1.50 oz's of Northern brewer's hops which are simular to Northdown, was,t right(good Murphy's Clone!) LOL.. 17% of rosted barley at 575.0 SRM to give about 50 SRM.. One of hops used in guinness originally was bullion, but no longer available, so i have used galena and used northdown, which is used by guinness.Richard (bopper)

Maybe and I do mean maybe if you were to put in 1oz of the of the Northdown hops and smoke the other two it might taste like Guinness. However, I am still doubting it.

You guys are killin' me! Not as funny as the sock/jock strap threads, but still classic.

are you sure 100IBUs is not for the guinness "essense"? The concentrated stuff they then blend locally with a smaller bland beer? (according to the article I read by one of the former brewers of the dublin brewery?)

I agree that it's dark, but the IBUs- sorry.

>"Guinness gets it bitterness from the hops used and NOT sour guinness"

In that same article, it sounded like they brewer would throw a punch at anyone who said guinness was sour. I don't think they intentionally sour their mash and it probably has more to do with the water.

Im drinking a glass of my Murphy's clone, im not a drinker but i can,t waste it, i poured a glass to take a pic of ot with my digi camera but the batteries where flat, their on charge now!

So when i have done the pic it will be on the step daughter site! which i designed for her.


http://homepage.ntlworld.com/leanne.rawlings/Becky_loves_Charlie/index.html

Richard (bopper)

The IBU is by Dave Line's recipe

Guinness Clone

Classification: stout, Irish stout, dry stout, Guinness clone, all-grain
Source: Nick Hiams (oleum@spuddy.mew.co.uk), HBD #1790, July 25, 1995

Dave Line's book "Brewing Beers Like Those You Buy" has a recipe for Guinness. It is based on the bottled version which has a higher og than the "draught" version.
It is suggested that a yeast starter is made from a bottle of Guinness. As you probably know Guinness is bottle conditioned still (in the stuff available in pubs at least). This is supposed to be a very good strain for all top fermenting English beers too.
This recipe is supposed to give between og 1045 to og 1053 depending upon efficiency.
The Guinness available on draught in pubs in England is a "keg" beer which has an og of around 1036 (Dilute the above to 6 galls). It is unusual and different to the bottled version in that it is injected with Nitrogen instead of Carbon Dioxide. This has been tried with "a remarkable degree of success" by the author of the book. Personally I prefer the bottled stuff.
I tried the recipe about five years ago and remember it as being a very good imitation. I served it from a barrel as a cask conditioned ale (is this what the Irish version is like?). All of the beers in the book that I have tried or friends have are very true to the originals and I can thoroughly recommend it.
Ingredients: (for 5 gallons)
7 pounds, Crushed pale malt
2 pounds, Flaked barley
1 pound, crushed roast barley
1 ounce, bullion hops (60 mins)
3 ounces, northern brewer hops (60 mins)

1 tsp. CaCO3 (if you are in a soft water area)
yeast starter made from a bottle of Guinness
Specifics:
OG: 1045-1053

He says to culture yeast from a Guinness bottle, but I think you'd be better off with the 1084

Mash @ 67C for 90 mins using 1.5 qts/lb. Sparge to collect 4 gal, boil 60 min with all hops then cool and top off to 5 gal.

Looks like I'm going to have to buy an 8 pack of Nitro Cans for stuper bowl sunday. With 3 brewers in attendance, I'm sure we'll be able to approx determine the SRM and IBUs

Dave Line, LIke Charlie P., did a lot forn homebrewing back in his day, but he was off his nut on a lot of stuff, too. For one, he firmly maintained that you couldn't brew beer if you had pets, because every batcvh would be infected. Without denigrating Line, I certainly would be suspect of his advice. His recipes were also notoriously whacked out, with most of them assuming over 90% efficiency.

Dear Denny Dave Line's recipe most probley was,t a even 80%, but i think the hoping was ok, cuz the sour taste from guinness comes from the bullion hops, which i think now are unobtainable, so i know guinness uses an a american hop, which is now galena.(im in the UK by the way) Richard (bopper)

Okay...

Richard? (Bopper) (you who resides in the UK). Why are you obsessing over Guiness. If you want a beer that tastes EXACTLY like Guiness your best bet is to brew something like Guiness and blend it with real Guiness. It's what they do. Guiness does not use American hops. Guiness does not have IBUs in excess of 100. Taste a Guiness.

In regards to the flux capacitor, you need at least 20% to get the proper jiggawattage. It helps if you have a crazy guy standing on a clocktower with an IPA.

Guinness used Bullion hops, which is a fact, but now they use Galena, cuz Bulion is dying breed, IBU is over 100 due to the sour taste of Galena hops(and others), thats why guinness has that sour taste. I like to get everything 100%, thats me! Richard (bopper)

"If you want a beer that tastes EXACTLY like Guiness your best bet is to brew something like Guiness and blend it with real Guiness."

Actually... his best bet would be to simply BUY some Guinness and drink it. Or, since he doesn't drink, buy some for his friends.

This is one of those sure betting situations. I would bet SOOOOOO many millions of dollars with this guy that Guiness doesn't even come close to 70IBU, let alone 100!

my question is why are you brewing if you don't drink????

Well, I bought some guinness and it's raining in front of me in a guinness pint glass... What does Bryan think? Let's taste and find out...

almost opaque, but still had a deep mohogany color.. maybe 28-34'L

IBU's? Wow- this stuff is water. I love(d) guinness, but this is watery. It does finish kinda bitter. But no more bitter than my Amber which is 38 IBU's. My own stout is 45.6 IBUs.

Sorry, No way this is anywhere close to 100 IBUs. 50 at best.

From the former brewer in dublin
"In Ireland draft and bottled Guinness are brewed with pale malt, torrified barley, and roast barley for 4.2%. In Germany... Torrified and roast is replaced with roasted malt and is 5%. Guinness in Australia and Africa are brewed with GFE (Guinness Flavor Extract).

Beer critics comment on a special flavor characteristic. Some call it bite, tart, or sour which Dempsey frowned upon. He did admit that the blending in of mature high gravity beer gives the product a higher level of acidification which gives G Stout an extremely delicate acidity bite that is different from the hop and roast bitterness flavors."

I never heard of Irsih stout using torrified barley, thats new to me! torrified barley is an american product not british.
Guinness usesale malt(irish own grown)Flaked barley,Roasted barley,hops and water...Thats all....

Wheat, Torrified
US



Yield: 79.0 %
Type: Grain
Potential: 1.036
Color: 1.7
Coarse Fine Diff: 1.5 % Max In Batch: 40.0 %
Moisture: 9.0 Must Mash: TRUE
Diastatic Power: 0.0 Protein: 16.0
Inventory: 0.00 lb
IBU: 0.000
Notes: Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing


Richard (bopper)

I'm guessing they use yeast as well. Just a WAG.

Darn it Bryan! Save some tasting for me!

They are to tight to use new yeast,theirs is about 200 years old! LOL could be wild yeast! Sorry Dave. we all can't be perfect. Richard (bopper)

That's it. You are crazy. No don't in my mind. Absolutely, 100% madder than a hatter in Alice in Wonderland. Looney Toons. No other explanation. All those in favor say "Aye".

Aye and this forum needs an ignore button like most the other forums I visit have. I usually don't push the button but in boppers case I would make an exception.

Aye, get the men in white coats!

Bryan: I know what you mean by "loved." Nothing like discovering other stouts to put Guiness "Stout Lite" into perspective.

Maybe thats just the version we get here. I vaugely remember the version I had in Germany being a bit better than what I discovered when I got back to the states.

Edit: On the bright side, Richard ?'s english seems to be getting a little better. To quote the movie
Snatch "I thought this country spawned the fucking language, and so far nobody seems to speak it."

I was always under the assumption that Guiness was brewed different elswhere. A marketing tactic to appeal to each region.

If Richard wants to brew a 100 IBU Guiness let him. His research must be accurate, considering his endless wealth.

here, here, heath

you guys are really narrow minded

what is your beef with this guy?

unless it is really one of you regulars, using a pseudonym, trying to spice up this otherwise lop-sided forum

My beef involves his often incoherent and incomprehensable posts that are generally either blatantly antagonistic or wildly inaccurate. If he wants to brew his beer by this recipe, more power to him, but claiming that this recipe is a Guinness clone is simply foolishness. It might turn out to be a very drinkable beer (stranger things have happened) but not Guinness.

Are we to encourage spicing up the forum by shifted the lop-sided balance away from accurate usefull information?

I agree with you Marv. With statements like "English beer is the best" or "I don’t have to worry about money" or the numerous other pompous statements Richard has hit us with, I wonder why most of you even try.

I agree if no one challenged his statements or corrected them people could get a lot of misinformation reading his posts.

Thank you all for your comments, even some are very much off the subject, put it this way no one has come up with a proper Guinness clone and seem to be a very popular drink all over the world, so i shall keep brewing my guinness clone's until i have reached perfection,trial and error is the only road to go down,i hope many homebrewers will be brewing my guinness clone within the next few months.Kindess regards to you all,if even you have left me a shitty post. Richard (bopper)

Rob- I've got 3 cans left, and I bought 2 other commercials for tomorrow.

Richard? Torrified barley was a quote from the brewer. Either he's a liar or you're mistaken. I'd hate to call anyone a liar without proof. By the way, you quoted torrified wheat, not torrified barley.

Heath, absolutely let him brew it the way he wants to. But I don't want people who happen to come across the thread to actually think that his recipe is a proper guinness clone. Oops- Gary said the same thing.

The bopper isn't my favorite person on the forum, but I dont have anything against him. I think a lot of his opinions are biased or just plain wrong, and I'll be here to correct him when needed. He hasn't personally attacked anyone that I've seen, so why go that route- after all, the facts are on our side.

Lastly, unless someone has a nitro mix and faucet, I don't think you can even attempt a "proper guinness clone." You can fake it, but that's not what I'd consider a proper clone.

Everyone knows that draft guinness has 70% Nitrogen and 30% Co2 Mix to produce a true Guinness like pour. ...Torrified barley when has this come into Irish dry stout,eg. guinness,murphy's amd beamish, i have seen some even silly grains such as...wheat,carapils and even larger malt LOL! My figures are dam pretty near...like i said before i used nearly 12%(17% is needed to get an SRM of 50) roasted barley and no where near dark enough(good Murphy's clone)The hop rating is very very high according to secret sources, that why guinness has that sour taste!Dave Line recipe uses 4oz,s(US 6 gals and UK 5 gals) of hops and people has brewed this with a great deal of success.Richard (bopper)

Since you only brew Real Ale richard(bopper) how do you plan on brewing this Guiness clone?

Richard? - I was just being a wiseguy mentioning the yeast. Like I said, I'm interested in your report after your version is done. Brew it and see how it turns out, then let us know.

I brew all sort, just not real ales, iv'e brewed lagers,stouts and bitters,like i said i brewed a Irish dry stouts using different techniques and different recipes, my closest to an Irish dry stout is my Murhpy's clone.If i don't like what i brew, i just tip it down the drain and brew again, i brew just for pleasure, everyone has a main hobbie and mine is brewing. Richard (bopper)

My father in law is a food scientist and has friends whom work for a guiness brewery. From what he was telling me is they barrel the beer and age it, than blend with older soured batches.

Richard - for your "test" batches, do you brew a full 5 gallons, or smaller sizes?

Dear Dave Kravitz you seem one the better guys on here, thanks for your interest to see what it turns out like, at least you have given me a chance to brew it and not knock before the final result.There is too much bitching, i think fellow brewers should help each other and not scratch others eye out! Richard (bopper)

Richard - everyone is just having fun, nothing personal and nothing is meant to be mean. We're all just wiseguys who like to brew and have fun. Sometimes we get a little worked up in a thread, but it's all in good fun, really.

For the record, I don't think it will turn out anything like Guiness, but that's just me. If you brew it and like it, then that's all that really matters.

Dear Dave the smallest batch i ever brew is 5 gals(US gals 6),i think it will be alot harder to brew a very small batch, with weights etc. Richard (bopper)

Richard, why do you think we're NOT trying to help you? I apologize if we're telling you what you don't want to hear.....

2 whole days of research? Wow!

I haven't check this thread til just now - I was bored and figured I'd have a look.

Total classic!

Richard?

Am I to understand that you don't drink your own beer (or any other)? What in the world do you do with it if you don't drink it? I mean it's like gardening and not eating vegetables!!!

I read most of this thread, and I'm REALLY interested in how this turns out, Richard, are you considering adding some soured stout, or something else to give it that classic acidic bite guiness is so unique and awesome for having?

Thanx as well Jim for your positive comments .McGie i give it away or pour it down the drain....Brew for pleasure only....We have like street party and supply the neighbours, the last lot was a pale lager. Richard (bopper)

My pleasure Richard, what about that acidity, any plans in that direction? You do drink some of it right??

>i give it away or pour it down the drain

The humanity! Think of the poor children who have to go to bed sober!

Dear Jim the acid level will be high due to the amount of hops, this will give the guinness that sour taste, i might drink a half pint. Richard (bopper)

I'm not positive, but the acids in hops are not the same as the acids that say make a Berliner Weisse sour. Bitter is not the same as sour. Besides, Guiness isn't sour, perhaps tangy or slightly metallic, but hardly sour.

Its a combination of the Roasted malt and the hops that give guinness that sour taste(it has got a sour taste,read up about it).Anyway i'm not on here to argue with you or any one.Have you got a recipe for Berliner Weisse ? Thanx Richard (bopper)

Bryan,

As I stated in a previous thread, I used to save my lunch money in Jr. High so that I would have enough money to stand outside the liquor store on a Friday or Saturday night and get someone to buy me a sixpack of Brown Derby. The waste Richard? advocates is appalling!!!

When is this madness going to end!!!!!!

This thread is better after a few pints.

LoL Burp, but im not a drinker, i was in my younger days! I was always pissed as an hand cart, i was known to many as a lager head. Richard (bopper)

I remember when this thread was about time travel.

LOL.

Richard, you state with confidence that Guiness is sour, yet you confess to not drinking beer. I find you guilty.

How can we verify that you are real?

Im not a drinker as such but i will sample it!, i have no intentions of being a piss head! Sorry Michael im gonna be hung at dawn, the hangman will verify my stout is sour! Richard (bopper)

Not knowing anything about brewing Guiness, is it possible that they use some acidified malt in the grist to give it its twang?

Dear Eric, Thats just might work! but guinness only use 3 types of grain, i know there brewing has change over the years, they have cut down on the Flaked Barley %(used by guinness 25% to 30% flaked), most probley to save money.I think for the guinness export what they do is add sugar, because they say the strong abv % is sweet.Ginnness uses hops for ireland(northdown) and from america, they used to be bullion but no longer available, so they use galena. Everyone knows guinness is about 50 SRM, to achive this you need 17% of roasted barley at 575 SRM.Dave Line's recipe has been brewed and tested with 3.00oz of Northern brewer hops and 1.00oz of bullion hops, i have used 12% roasted barley and it is't no where near dark enough.Boil and mash for 90 mins is a fact.S0 this is how i have come up with this recipe. Richard (bopper)

Eric, I don't think they do (acidity comes from the water), but I do. I usually add a little acid malt (.25z/10G). I like it. We recently made a similar version without it, so I'll see how it compares...

I think this is the end of this short thread, i always read between the line..... Thank you all very much for your all opinions, good, bad or even taking the piss(know as extracting the michael) Richard (bopper)

Richard?,

No way. We're going for 100 posts minimum. Stay the course.

Richard, I've been trying to stay out of this lately, but some of your statements beg refutation. I don't care what you think, hops WILL NOT make a beer sour. To maintain otherwise its to show your lack of understanding of brewing process and the ingredients that go into that. How do hops make beer sour? Why is flaked barley more expensive? How can the addition of sugar, if they use it, make a beer sweeter when we all know sugar is 100% fermentable and makes a beer drier, not sweeter? Now, there's nothing wrong with being uniformed unless you choose not to learn. That appears to be the course you've chosen, despite our best efforts to help you out.

LOL McGie ..Eveyone will be sick of the site of guinness, no homebrewer will ever brew for a guinness ever again and Arthur Guinness will roll in his grave. Richard (bopper)

Five more to go (is this cheating?).

McGie this is NOT cheating, ive seen some really silly posts on the forum.. Richard (bopper)

bump

Richard?,

I know you have. In fact if you don't mind my saying so, you've seen them first hand!!!

I think my guinness thread has been very intresting... all people have a different outlook on life and alot have a very different sense of humour to me, or even you.... Im glad this tastybrew site is not 100% german.... What a sense of humour we would have then! Richard (bopper)

DONE!!!

END OF THREAD

That's right. End of thread.

Good, lets have a pint or two while discussing how the next similar
thread will be.

Holy Cow Batman! This thread grew while I was reading it. It was in the 90's when I started. By the time I got to the bottom it was over 100.

Is this the new winner for longest thread???

No, check the corn thread and whats ya brewing this weekend threads.

You know that corn makes your beer sour.

I thought that corn gave it a cidery taste. Socks make it sour

I know my socks would make it sour!!!

shouldn't you lot be watching the game?

Who wants to watch American soccer?

Corn is a general name for: wheat,barley,oats,rye....in other words grain,i rather watch paint dry than watch American soccer or sniff Chucks socks. Richard (bopper)

Rich - My wife would agree with you on my socks.

O.k..
Ive heard enough of this.
Here is a recipe from Charlie P's book. And it tastes like Guiness without the sourness.
Ive made this one. This is an Extract recipe.

Guiness Clone
3.3 Ibs John Bull hopped Dark Syrup
4 Ibs of M&F Dark DME
3/4 Ib of 60L British Crystal
1/3 Ib of Roasted Barley
1/3 Ib of Black Patent
Bittering Hops: 1 1/2 oz of Northern Brewer :14 IBU's
Finishing Hops: 1/2 oz of Fuggles
8 tsp of Gypsum
Wyeast Irish

So my guess is around 30-40 IBU's. Taking a guess with the hopped extract. No way 100 IBU's.
By the way ive drank it in England.

Guinness don,t use crystal or patent or the hops, but thanks for the recipe. Richard (bopper)

The IBU is high in your recipes 2.00z of hops, plus the hopped extract.

I'm telling you.. This is exactly like guiness.
There is no diffrence other than the sour.
I mean it tastes exactly like it.
How would you know when you say you dont drink?

And yes there is Black Patent in it.
No your wrong. 1 1/2 oz for bitterness.
1/2 oz for finishing. Thats not alot of hops. You dont know what your talking about.
Your the one saying 100 IBU's.
Everyone is right. Your off your rocker...

Yours has the totally the wrong gain, i bet my Murphy's irsh stout is closer than your and thats yours, you need to read up about it, here is an extract from guinness facts page!

Bottled Guinness (Ireland)
"similar" specifications as Draught Guinness

OG: 1040
Alcohol: 3.5% abw, 4.3% abv
Contents: Pale malt, flaked barley, roasted barley, English and American whole hops (RADA)
BU: 90 (!)

The english hops are Northdown form Ireland and the american hops are Galena to replace the Bullion hops which are no longer available.

Thanks for the Sharks Tooth Pacific Pale Ale and Arrogant Basterd 2 recipes..... along with my our own Happy New Beer series I no longer worry about Guiness.

Oh and Shawn it is Jiggawats...

It's Gigawatts
http://www.newton.dep.anl.gov/askasci/eng99/eng99151.htm

http://www.newton.dep.anl.gov/askasci/phy99/phy99251.htm
Have yourself a read.

http://121gigawatts.blogspot.com/

http://www.thefreedictionary.com/gigawatts

Found this on the net just after the posting. Sure sounds like jiggawats to me...

http://jtrainer.fileh.com/tastybrew/jigawa.wav

Yes I copied this to my file share

Thats "Back to The Future".
A hard disk is a Gig. My hard disk is 250 Gigabyte.
And it's not pronounced Gig. It's pronounced like "JIG".
Hence a Gigawatt. How it sounds is not right. The G is pronounced like a J.

It can be pronounced either "gig" or "jig"

http://m-w.com/dictionary/gigawatt

I like to dance a jig

I've been in the PC business for... damn... 12 years and I've never once heard gigabyte pronounced like jigabyte by anyone.

Oh yeah, so, we had three brewers try guinness cans (with the widget) yesterday and we all agree.. about 28-34 SRM and 38ish IBUs. It tasted less watery since i left it at cellar temp overnight.
Guinness Extra (bottle, no widget) was a bit more bitter (and better tasting), but still nowhere near 100 ibus.

So OK I have 4 gigabyte of ram in my comp.... Guinness is heavily hopped and will not convince me its not! Ok i might be a few IBU out, but im the closest to this recipe than anyones ever been. I have seen some ridiculous recipes for guinness. So the old formula is 70% pale malt, 20%flaked barley and 10%roasted barley, with 1.50oz of nortern brewer hops(boil and mash for 90 mins),like said iv'e tried nearly 12% roasted with 23% flaked, it was better but not enough.Dave Line recipe has brewed lots of times and no one said it was to hoppy, so my thinking is the shear amount of roasted barley masks alot of ibu. Richard (bopper) P.S many people has tried for a guinness clone, but i bet its no where near guinness and they said it is! BECAUSE THEY WANT TO IMPRESS ...I have't brewed a guinness, i brewed for a guinness,but dammed good Murphy's irish stout clone.

It was all fine and well until the remark about Germans. That's just wrong.

Everyone knows the germans have no sense of humour(fact)They bombed my ggrandads chips shop(Spangeschäft) in world war two,so the moral of the story is everythink got battered and fried.
Richard (Bopper)

Funny, I just got finished speaking with my German counterpart here at work, and had her laughing, and she had me laughing. Guess she must be the exception.

I have no desire to clone Guinness because it sucks.....

Well now that Denny has acknowledged the elephant in the room, I too
must confess that ..... ahh.... ummm.... find Guinness to be much
like water colored black. The sight of a freshly poured Guinness
promises much more than the taste delivers. I can detect no body,
no flavor and no hops. It just might be the American version of
this brew that exhibits this lack of meaning. Perhaps the European
version is better.

but it's one easy drinking beer. I once drank 14 pints in a 3 hour session and was well enough to function. I had 9 at a show and drove home fine. It's a decent less-than-session beer.

As I found out this weekend, you definitely want to drink it warm- the difference is amazing.

Though I fondly recall a stout tasting at my LHBS. We had about 20 stouts: 2/3 commercial and 1/3 homebrewed. At the bottom of the ranks was guinness.

Germans have an outstanding sense of humor as demonstrated by the fact that I continue to post to this thread. And we make better beer than the British (FACT).

Dear Bryan That is alot of drinking, i wish my LHBS was like yours ,i just think he wants to sell the grain etc and next customer please and he's not very knowlegdable. I'm not on here to knock anyone or their favourite brew, i say everyone to their own! Guinness is sold all over the world and its all different, the guinness in ireland is the best. Richard (bopper)

SWMBO's family is 100% German. While they do take things a little too seriously, there's definitely nothing wrong with their sense of humor.

For now, I must get back to Dancecentrum in Stuttgart in time to see Kraftwerk

With the 131st posting to this tread and the developing fight between the English and Germans, The Bulletin of the Atomic Scientists has moved the minute hand on the doomsday clock forward to 4 till midnight.

As a recap - according to Richard:

"Everyone knows that draft Guinness has 70% Nitrogen and 30% Co2 Mix"
"Everyone knows Guinness is about 50 SRM, to achive this you need 17% of roasted barley at 575 SRM."

and my favorite:

"Everyone knows the germans have no sense of humour(fact)"

I'll add one

Everyone knows that I am not getting tired of this thread. (FACT)

Andrew:

Best. Post. Ever.

Thank you....Goodnight!

(George Costanza)

All i,m trying to do is help fellow brewers and everthing about guinness is facts or worked out with hours of research..No one has come up with a proper guinness clone, if so i like to see it!. If anyone does,t like this thread don't read it or post.(THIS A GUINNESS THREAD)Richard (bopper)

>No one has come up with a proper guinness clone

Again, Most people don't have a proper guinness draft setup.

U would know if you have brew a guinness clone or somewhere near,without 70% nitrogen and 30% co2....Richard (bopper)

Do you have a 70% nitrogen and 30% CO2?

My Irish Stout is better than Guiness and I only serve it on CO2 using a stout faucet.

And I laugh everytime I do it, because I have a good sense of humor, dammit.

Now... we dance!

Would you like to touch my monkey?

I have got a mix of co2 and nitrogen, which fell off a back of a lorry.Dear Dave Kravitz i have nothing against you personaly, i should have guest with surname like yours(z), german descent, don,t take it to heart.Touching ur monkey, most probley a marmoset. Richard (bopper)

wow 142 posts so far, and I restrained myself from commenting until now...must be a record...
speaking of "record"... just for the record- I lived in Germany (Mannheim) for 3 years and I have consumed Guiness in the UK...

I will say the German sense of humor basically equates to the UK sense of gastronomy...
so there.

OBTW I like Guiness, but I would make a dry stout I like better...

Richard? you guessed incorrectly, yet again. My surname does not reflect my German ancestry. My father's side of the family is from Russia (and just so we're clear, my surname comes from him). My mother's side is from Germany.

She had a wicked sense of humor. And I still contend we make MUCH better beer than the British. And throw better parties.

Wait.. this thread is about Guinness?

Everybody knows this tread is about Guinness!

BRILLIANT!

BRILLIANT!

I think this thread needs Benny Hill theme music

Well most of us are talking about Guinness. Some have split off to speak of the proper amount of humor that can be found in a German. And we really aren't sure what Richard(booper) it trying to make yet. j/k

Everyone knows that the proper amount of humor that can be found in a German is 70%. The other 30% is roasted barley.

I've also done the research and found that Germans also have about 120 IBUs. (Well - just the funny ones)

back of a lorry?

holy hitching

The guy who invented Guinness is a German. I researched that and found it on the internet, so it must be true. Guinness, roughly translated, actually means "Best German Dry Stout Ever". It's a well known fact.

Andrew - LMAO

I always thought it was 70% humor, 20% superiority complex and the infamous 10% roasted barley.

BTW - who's lorry and why was she carrying around a nitro system?

Dave you are very close:

70% humor, 20% superiority complex and the infamous 10% S&M (that were the bitterniss comes from)

Is a lorry like a surrey without the fringe on top?

Chicks and ducks and geese better scurry...

A lorry is the British word for truck..

Lol Hang on whilst i stop lauging, lorry means truck and fell off the back of lorry...means obtained,,no question asked where it come from!,,even might be stolen.Its 70% wit 30% no sense of humour and 0% no roasted barley.Richard (bopper)

I thought it was 17% Roasted Barley? So confused..

Me too Erik, i think everyone got bored and gone off the subject. Most probley i will brew my recipe this weekend, cuz ive been rather busy fixing peoples comps(which im sick of), people tend to mess around and delete system files eg. hal.dll, I have never formatted mine, i have Intel dual xeon with 4gb ram, scsi hard drives load with windows server 2003 enterprise edition and never had any probs. Richard (bopper)

Oh God, this sonofabitch is going to top 200 posts isn't it? It's like Rasputin, never say die.

Nothing to see here. Move along now. Move along.

I really like this thread, almost as good as the corn rant

I just read the Bopper Guinness recipe posted on another forum...the legend continues! I am going to brew a Guinness-like clone this weekend, but I don't think I want to divulge the recipe. It would be like tossing your cigarette butt into a pile of used oil rags.

Someone should brew using Richard?'s recipe and see how it turns out (vs. Guinness). I know I don't wanna waste my monies.


g

Well Garrett.. if I were so inclined to try to clone a stout, I would start with a good one. So that kind of rules Guinness out for me.

Ah, touche.

Has anybody ever noticed how every once in awhile (almost tourette's like) Robert?(bopper) will throw in some comment about his computer system or the computer game he's playing right now?

LMFAO...
Yeah ive noticed that...lol

Im back from my CALL OF DUTY pc game, i always go british,american or russian(never german) for thoses who have played it. Nothing at all wrong with my recipe,im going to brew it this weekend with a bit of luck and i will let you how it goes! No offence to the germans, its only call of duty. Richard (bopper) from your five star fellow brewer *****

Never ceases to amaze.

Whatever...
Five star you say?
I say more like Fantasy Island..LOL

I've been trying to figure out what Richard ? does all day.
Maybe he gets his "no need for money" and computer systems from things that have fallen off of the back of lorry's.

Did anyone notice if Richard posted the same time that Mick Jagger was
singing at the Super bowl? Now, I'm not saying that they are one in
the same, .....but..... you never know who is at the other end of the
Internet.

Mick Jagger??? who is she?? whats super bowl, is some kind large of mash tun? Richard (bopper)

Yes.. it is the most Super mash tun of all! Just the fact that people go and sing at it should tell you all you need to know.

I remember the superbowl from college.. well, sorta remember. It was a great time, though... until the cops came. That was a big bowl of chocolate thai. Stronghold Cruisader RULES!

So this the end of this forum.Thank you all very nuch. Richard )bopper)

Richard?,

But we're nearly to 200. Don't be a "quitter."

Everyone knows that good threads either burn out of just fade away.

I'm pretty sure this one is a fader.

ps

Everyone knows you can't just decide that a thread is over.

I'm taking my ball and going home...

Don't quit now dude...181 and counting...

So what's the record for thread length? 181 and counting ....

i call shenanigans on this thread.

Well.. momma didn't raise no quitter

That's what I thought...185...

Bluto: Over? Did you say "over"? Nothing is over until we decide it is!

John Belushi
Animal house

Everyone will say that bopper can't brew, but he's a long thread and his guinness looks like sump oil. Bopper

huh? Did you type that post with your forehead?

Well brewing good beer and making a long thread don't really go hand in hand on the 'ol brewing resume. I think you can do one really well and do the other quite crappy..

That's the spirit, Richard.

Come on, someone stir the shit! Norweigians can't sing! How do you pronounce kilowatt? COME ON PEOPLE, BAND TOGETHER!

Dear Andrew I did type the post with my forehead and its very score..My face looks like a keyboard now! Bopper

Jay Schroyer
"...I am going to brew a Guinness-like cl