Guiness FG ?
Steve Paris
recipe suggests an FG of 1.018 to 1.020, which seems to be a bit on the
'thin' side, for such a 'full bodied' stout.
Thanks for any ideas on this.
--
Steve Paris Q286
Tropical Cairns
North Queensland
Australia
O'Connell
I worked this one out from the Guinness website:
(no idea of quantities)
Roasted Malted Barley
Malted Barley
Barley Flakes
Hops
-Mash ingredients
-Add Hops
-Boil for 90min
-Chill to 22-23 degrees celsius
-Add yeast
-Ferment for 10 days
Is this even remotely correct?
Mark
"Steve Paris" <spa...@iig.com.au> wrote in message
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Gary Crays
Gary Crays
Banks Oregon
Steve Paris <spa...@iig.com.au> wrote in message
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Mike Uchima
Guinness, this is actually kind of *high*. Ever have a Half & Half
(a.k.a. Black & Tan)? The Guinness actually goes on top, because it is
*lighter* than the beer used for the bottom half (typically Bass Pale
Ale).
For bottled Guinness (Extra Stout), 1.018 is about right.
--
== Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
M&L Davenport
> Guinness, this is actually kind of *high*. Ever have a Half & Half
> (a.k.a. Black & Tan)? The Guinness actually goes on top, because it is
> *lighter* than the beer used for the bottom half (typically Bass Pale
> Ale).
>
> For bottled Guinness (Extra Stout), 1.018 is about right.
>
> --
> == Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
Actually, Mike...the reason Guinness draught "floats" isn't the gravity
but the fact that it has the nitrogen/CO2 mix...nitrogen is MUCH lighter
than CO2...actually, it's much lighter than almost all common gases. I
think that helium and hydrogen are the only ones lighter, but someone
with access to a periodic table could double check me on that one.
Luck
Don't Worry...Brew Hoppy
Mike
Mike Uchima
it is essentially *insoluble* in beer, i.e. it all comes out of solution
when the beer is poured, giving you the creamy, Guinness-style head.
According to BJCP, Dry Stout (e.g. draft Guinness) has a FG of
1.007-1.011. Foreign Extra Stout (e.g. bottled Guinness) has a FG of
1.010 to 1.017. English Pale Ale (e.g. Bass) has a FG of 1.011 to
1.020. So yes, draft Guinness *is* actually less dense than Bass Ale
(assuming that their FGs really do fall into the ranges specified by the
BJCP guidelines).
Heh... maybe I ought to go buy a 6-pack of Bass Ale, to verify the
above... I think I have a couple of Guinness nitro cans in the fridge
already. :-)
--
== Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
Mike Uchima
Readings are temperature corrected, and I agitated the hydrometer
samples to get most of the gas out of solution before taking the
readings.
Draught Guinness (widget can): 1.010
Bass Pale Ale (bottle): 1.011
So the Guinness is just *barely* less dense than the Bass Ale. They are
so close that I wonder how it is possible to get the Guinness to float
consistently... perhaps "real" draft Guinness is even less dense than
the widget can stuff, or draught Bass is denser than the bottled
product... or maybe this is why some bars use Harp for the bottom half!
Anyone got a bottle of Guinness Extra Stout -- or Harp Lager, for that
matter -- handy, to contribute another data point or two? Mmmm...
hydrometer samples. :-)
--
== Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
bre...@my-deja.com
http://www.ivo.se/guinness/bnt.html
In article <3A33F7...@pobox.com>,
Sent via Deja.com http://www.deja.com/
Before you buy.
Andy Davison
<uch...@pobox.com> said ...
> Depends on *which* Guinness you are trying to clone.
Hear hear.
> For draft Guinness, this is actually kind of *high*. Ever have a Half & Half
> (a.k.a. Black & Tan)? The Guinness actually goes on top, because it is
> *lighter* than the beer used for the bottom half (typically Bass Pale
> Ale).
>
> For bottled Guinness (Extra Stout), 1.018 is about right.
Actually I'd have said that was more like Guinness Foreign Extra Stout.
Guinness Extra Stout is lower than that (around 1013 I think).
--
Andy Davison
andy.d...@btinternet.com
kbr...@my-deja.com
M&L Davenport <dav...@jvlnet.com> wrote:
> but the fact that it has the nitrogen/CO2 mix...nitrogen is MUCH
lighter
> than CO2...actually, it's much lighter than almost all common gases. I
> think that helium and hydrogen are the only ones lighter, but someone
> with access to a periodic table could double check me on that one.
Methane is the first one that comes to mind. It has a molecular weight
of 16 g/mol compared to 28 g/mol for N2 and 44 g/mol for CO2. Anybody
care to make a flaming black and tan? Send me a picture if you do.
Brian Huntley
kbr...@my-deja.com wrote:
Geeze, but that sounds awfully appropriate.
Then again, it might be a bit 'skunky.'
JLHeubel
>it is essentially *insoluble* in beer, i.e. it all comes out of solution
>when the beer is poured, giving you the creamy, Guinness-style head.
Actually, as an ex-bartender, current homebrewer, this explanation also isn't
quite right. Mike is correct in that nitrogen is "essentially" insoluble in
beer. But then he goes on to say that it comes out of solution when poured.
How'd it get in there if it's insoluble ;o).
What's actually happening is the CO2 that's dissolved in the beer is coming out
of solution due to the beer being squeezed through a restrictor plate in the
faucet.
The Nitrogen is used to push the beer because a higher pressure (than normal
beer CO2 pressure) is required to send the beer the distance from the walk-in
cooler (or wherever the kegs are stored) without it getting overly carbonated.
If Guinness was pushed by CO2 alone, even at say 10psi (which is low for most
bar setups unless the walk-in is directly behind the taps), the carbonation
level (dissolved) in the beer would gradually rise to the new saturation point
based on the temp the keg's at. This would in-turn cause huge foaming when
pushed through the restrictor plate. Just think how long it takes now to pour
a proper pint and then multiply by a factor of 3 at least.
Draft Guinness' "low" T.G. is what causes it to float. The same principle is
used when "layering" shooters like B-52s.
You can even get whiskey (or other "dryish" booze) to float on top of the soda
you're "mixing" it with since the alcohol gives the liquor a very low effective
T.G. Just place a handkerchief/bandana over the glass of soda and gently push
it into the soda to form a little "pool". Then gently pour the liquor down
into the pool. Gently lift the handkerchief off the glass and, voila, the
liquor is sitting right on top.
John Heubel
Trying to prevent spammers on this new account. Please remove the obvious.
Mike Uchima
much sense, did it? :-)
You are, of course, correct. The main point of using the nitrogen is
that you can crank the pressure up, without overcarbonating the beer...
--
== Mike Uchima == uch...@pobox.com == http://www.pobox.com/~uchima ==
JLHeubel wrote:
>
> >Not quite sure I buy this argument. The whole point of nitrogen is that
> >it is essentially *insoluble* in beer, i.e. it all comes out of solution
> >when the beer is poured, giving you the creamy, Guinness-style head.
>
> Actually, as an ex-bartender, current homebrewer, this explanation also isn't
> quite right. Mike is correct in that nitrogen is "essentially" insoluble in
> beer. But then he goes on to say that it comes out of solution when poured.
> How'd it get in there if it's insoluble ;o).
>
> [snip]
>
> If Guinness was pushed by CO2 alone, even at say 10psi (which is low for most
> bar setups unless the walk-in is directly behind the taps), the carbonation
> level (dissolved) in the beer would gradually rise to the new saturation point
> based on the temp the keg's at. This would in-turn cause huge foaming when
> pushed through the restrictor plate. Just think how long it takes now to pour
> a proper pint and then multiply by a factor of 3 at least.
>
> [snip]