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Uncle Arty's Black Stuff Partial
Color
Stats
OG1.050
FG1.013
IBU37
ABV4.80 %
SRM50
BJCP Style
16A. Stout, Dry Stout
Description
Guinness clone with 2 cans of soured Guinness Draught made a few days ahead and added to the boil. Use malt DME for priming for nice tiny bubbles
Submitted by kdallmer on 01-Aug-2012

Recipe Details
Tasting Notes Many claim to come close.. you be the judge... I like it!
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Irish Ale (75% app. attenuation)
Primary Fermentation 10 Days
Secondary Fermentation
Other Fermentation Age in bottle for 10 days before serving
Procedure 3 days before brew day, sour your cans by pouring the contents in to a large mason jar, add a 1/4 cup of 2 row pale malt and cover the opening with cheese cloth, set in a dark ant room temp. ON BREW DAY...... steep grains at 155 degrees F. for 30 minutes. Remove grains add dark malt, soured Guinness ( it will smell like sour milk) , malto-dextrin and the Kent Goldings hops. boil for 1 hour. Cool wort, pitch yeast and ferment for 10 to 14 days. Bottle with 1 1/4 cup of DME to prime. Age for 10 days.
  Style Comparison
  Low   High
OG 1.035 1.050 1.050
FG 1.007 1.013 1.011
IBU 30 37 50
SRM 50 35+
ABV 3.2 4.80 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
79.2 % 6.66 Dark Malt Extract Syrup 34.0 80.0
5.9 % 0.50 British Crystal 70-80L 80L 2.6 75.0
5.9 % 0.50 British Roasted Barley 2.2 575.0
5.9 % 0.50 British Chocolate 2.6 475.0
3.0 % 0.25 Dextrin Malto-Dextrin 1.2 1.5
  8.41     42.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 2.00 East Kent Goldings Whole/Plug 5.0 10.0 60 0.249 37.2
  2.00               37.0
Miscellaneous Ingredients
Weight/Units Name Notes
24 oz Soured Guinness Stout 3 - 4% sour method
1.25 Priming DME for small bubble