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Posted: Sun Feb 03, 2019 12:06
Does anyone have a really good recipe for draught Guinness, that oldies like me remember? I'm talking about the Guinness that I used to drink back in the late 60's to 80's. The one that was packed with flavour and body, not this cold, tasteless, overpriced crap that is served nowadays.
Posted: Sun Feb 03, 2019 16:03
The Guinness today is about 4.2% ABV so if your looking for higher than go for a good Export Stout recipe. I would not use crystal but maybe black Patent malt instead. A typical bog standard recipe to start with is the 70,20,10 one. 70% Pale Malt, 20% flaked Barley, 10% Roast Barley. IBU 23. I suspect the IBU today are now in the teens though
Posted: Mon Feb 04, 2019 09:01
Posted: Mon Feb 04, 2019 10:53
I got into trouble with this comment that I posted (with some Diageo people I know
Diageo I'm not a frog,
I was in a pub last night and as often the case with a limited choice to choose from I decided to have a pint of Guinness. The beer was served fine,there was no off flavours but as I drank a few it was apparent that the bean counters are continuing to drive this beer to a dumb downed shadow of what it once was, a great beer.
they apply the cook a frog approach by making continuing slight changes hoping that beer drinkers will not notice.
Well I notice.
This beer today is a thin bodied low gravity ale with low IBU'S probably in the teens. No amount of pixie dust sprinkled by their marketing people can hide the fact that they have gone past their Guinness light beer and have now got it to be Guinness Extra light.
Posted: Mon Feb 04, 2019 20:09
IIRC the strength of a lot of beers dropped considerably in the 90's as a result of changes to duty, Guinness has never been the same since!
Posted: Tue Feb 05, 2019 09:47
There are plenty of stout recipes on Ron Pattinson’s blog. I’d be surprised if Guinness is much different to any of those.
Posted: Tue Feb 05, 2019 21:14
I noticed years ago it was going downhill when you could see a slight bit of light if holding it up against a lightbulb.... Years ago it was jet black.
Sad really how they're ruining iconic beers that have been brewed for hundreds of years!!
Posted: Mon Feb 11, 2019 22:57
Posted: Tue Feb 12, 2019 07:16
I also drink Guinness when I'm out in cask land as it's often the best option and cold. I have been trying to make a stout that takes this to the next level but I've not got where I wanted yet. I like an aged roasted barley taste if that makes sense, not some brash roasted malt flavour that needs to be tempered with vanilla or worse. Unlike those up in Barnsley I've been backing off the roasted barley until, I do see some red light through the glass. Again because I want a more subtle mature dry roast. I'm thinking of cold steeping the roasted barley or maybe it just needs longer in the bottle. Do other people get what I mean.
Posted: Tue Feb 12, 2019 09:09
Posted: Sat Apr 27, 2019 00:22
When I was about 17 my dad tasked me with the job of going to the offie to buy some guinness. It was st patricks day, and he didn't think I would get served. I came back with two 4 packs, and we accidentally drank both of them (He didn't know i'd been getting served since I was 14). It was lovely. Even my dad was surprised it was so nice and said guinness had been going down hill (he loved it from days of old). Haven't had any so nice since.
Go for an old recipe...it used to be great.
Posted: Sun Apr 28, 2019 07:32
Guinness: approx 20% of grist unmalted barley - gives creamy mouthfeel and flavour.
Posted: Sun Apr 28, 2019 16:06
I did a brew called Guinnish that scored well and came 3rd at THBF. For 45 litres at 1050 it had:
6kg Maris Otter Malt
2kg Flaked Barley
1kg Roasted Barley ( would add another 300g according to judge)
0.4 kg Wheat Malt
62g of Target hops @ 90 mins
Fermented at 19°C with WLP004 - Irish Ale
I really liked this as brewed, but the judging notes said it needed a bit more roast character so I would add another 300g of the roasted barley if I repeated (and was brewing for a competition)
Posted: Sun Apr 28, 2019 16:11
That's one more to add to the brewing list
Posted: Sun Apr 28, 2019 20:42
Heard now that the strength is around 3.7%