BeerSmith™ Recipe Cloud

Taste Notes

GOALS = Recipe Type: All Grain Yeast: White Labs 004 Irish Ale Yeast ~ Wyeast 1084 = Irish Ale Yeast ~ Wyeast 1098 = British Ale Yeast Yeast Starter: Yes-2 liter Original Gravity: 1.044 - 1.045 Final Gravity: 1.010 - 1.011 IBU: 40 Boiling Time (Minutes): 90 Color: 54 ABV: 4.2% Primary Fermentation: 7 days @ 68 Degrees Secondary Fermentation: 14 Days @ 68 Degrees Aged: Kegged, chilled, and Carb'd for one week = 7 days @ 39*

Notes

Guinness has been brewing beer since 1759. In the late 1700s beer was taxed on the ingredients. Roasted barley, which is not malted, was originally added to the stout because unmalted grains were not taxed. This grain is what gives stouts that French-roast-coffee dryness. Guiness has a light tan, rocky head and is brownish black with ruby highlights. The aroma is malty, fowwowed by a flavor dominated by roaded grains, with a hint of sourness and a dry, roasted-grain aftertaste. If youi keg your beer you may want to consider purchasing a G-mix tank (CO2 and nitroget mix) which is for the bottled Guinness sold in england and Ireland, not the Extra Stout sold in the United Stateds, which is 6 percent alcohold by volume. The water profile target is Dublin, Ireland. I've included the respective gram additions of Gypsum & Calcium for my area. Yours will be different. Black & Tan: The Black and Tan has become a popular beer drink. It is a layered drink of a pale ale (ie. Bass, Boulevard, Sierra Nevada) on the bottom and Guinness Stout on the top. These two beers make a perfect "black and tan" layer in the glass if they're poured correctly. As you drink this beer mix you'll find the two stay layered and that the finish is the complete opposite of the beginning. Here is a video example of pouring a Black & Tan: http://youtu.be/HT5NByKzKF4 This drink has transformed modern bar taps and many are now decorated with a Black and Tan spoon, which is the key to those great layers of this and similar beer drinks. Bend the spoon so that it the head can be lowered down into the pint glass. If you pour the beer over a non-bent spoon, it will run back down the handle and drop onto your table – not good. Bending it also allows you to provide a gentler pour since the spoon will be closer to the Bass. Pour the Bass into the glass so that it fills up halfway or a little more. Pour it faster than usual since you want a big head that will provide a nice cushion for the Guinness to sit on. Lower the spoon into the glass just above the Bass and against the side of the glass. Very slowly pour the Guinness over backside of the spoon so that it trickles over the side, hitting the glass on the way down. Finish pouring the Guinness until the beer reaches the top, then give it a few seconds to settle. The 1st time I brewed this it was increadible. Complex, layers, wow. I tried to clone Guiness myself, but totally messed this up, in a good way. This is much better than the commercial Guiness you can buy in the bottle, IMHO. Totally different. I really was impressed with this beer & goal the original brewers were going after. Enjoy. Food Pairing: Irsh stew, gravy and soda bread.