Sent by:vgxx34a@prodigy.com (Jack Faust)
Rates:****
- Ingredients:
- 9 lbs Brit pale ale
- 1 lb flaked barley
- 18 oz roast barley
- 12 oz carapils
- 1.5 oz No. Brewer hops (60 min)
- 1 oz East Kent Goldings hops (60 min)
- First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout
(pref. Guinness) by leaving it out in a bowl a week or more & then freezing it.
- While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
- Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
- At end boil, add the sour stout.
- At 70F, pitch 2 packs of Wyeast #1084.
- A month or so of cold lagering (<40F) after bottling or kegging will help.
- A certified beer judge could not tell this from bottled Guinness.
