Brewing a dry stout tomorrow-- using the recipe from Brewing Classic Styles as the base, but using 2 row with some munich instead of MO (it's what I have on-hand). Probably going to add a few ml of lactic acid when I rack to the fermenter to get the slightly lower pH lots of folks say Guinness has.
Anyone else brewed a Guinness clone or a dry stout similar to it? I'm especially curious if anyone has any insight on the water chemistry or acid additions (post-mash). I'm not going to let a can or 3 of Guinness get sour then add it to my mash, nor am I going to do the extra work of using acid malt or doing a sour mash, haha.
Anyone else brewed a Guinness clone or a dry stout similar to it? I'm especially curious if anyone has any insight on the water chemistry or acid additions (post-mash). I'm not going to let a can or 3 of Guinness get sour then add it to my mash, nor am I going to do the extra work of using acid malt or doing a sour mash, haha.
Statistics: Posted by Hibernaculum — Thu Dec 21, 2023 7:06 pm