I am doing an experiment for yet another Guinness clone. The recipe I am using is from a back issue of BYO magazine for clone recipes.
This recipe for a Guinness Foreign Extra stout is a 3 step process. The first step was to make a pale base wort with a base malt, flaked barley and the hops. Step 2 was to make a “color extract” using a small (1 gallon) mini mash with another small amount of base malt and roasted barley. Both of these were dosed with my main yeast and allowed to ferment out.
Step 3 was to make the “Guinness tang” by reserving 20 oz of the initial pale base and adding a small amount of Brett along with a tiny bit of the main yeast.
This was all a month ago. Naturally the pale base and “color extract” completed fermentation a couple weeks ago and are just hanging out in their fermenters still.
Here’s my main question.—
The small bottle of “tang” solution has a nice white bubbly pellicle on it. Is there an optimal time for it to develop the funky flavors? It is supposed to be heated to boiling and cooled then added to the keg along with the pale base and color extract at packaging time. I want to let the tang solution develop a nice flavor but I don’t want the other 2 components to stay in the fermenters much longer.
I know this might be crazy and may ultimately be a dumper, but what would some of you other folks think about the best timing to combine all these steps without compromising the integrity of each individual component? The final instructions for this is pretty vague.
Thanks
Nick
This recipe for a Guinness Foreign Extra stout is a 3 step process. The first step was to make a pale base wort with a base malt, flaked barley and the hops. Step 2 was to make a “color extract” using a small (1 gallon) mini mash with another small amount of base malt and roasted barley. Both of these were dosed with my main yeast and allowed to ferment out.
Step 3 was to make the “Guinness tang” by reserving 20 oz of the initial pale base and adding a small amount of Brett along with a tiny bit of the main yeast.
This was all a month ago. Naturally the pale base and “color extract” completed fermentation a couple weeks ago and are just hanging out in their fermenters still.
Here’s my main question.—
The small bottle of “tang” solution has a nice white bubbly pellicle on it. Is there an optimal time for it to develop the funky flavors? It is supposed to be heated to boiling and cooled then added to the keg along with the pale base and color extract at packaging time. I want to let the tang solution develop a nice flavor but I don’t want the other 2 components to stay in the fermenters much longer.
I know this might be crazy and may ultimately be a dumper, but what would some of you other folks think about the best timing to combine all these steps without compromising the integrity of each individual component? The final instructions for this is pretty vague.
Thanks
Nick
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