Guinness Clone

[Richard Rice]

Ok, so after reading this: https://byo.com/stories/item/1426-stout-hearted-in-ireland I want to try and make my own clone of guinness.

I know it won't be the same, but I want to try.

My issue isn't the recipe, but rather how to manage a three step mash using BIAB.

"The mash rests at 65° C (135° F) for 75 minutes, then it is stepped up to 67° C (152.6° F) and held for 45 minutes, then mashed out at 78° C (172° F)."

It's hard when you are using a keg as your mash tun and a three ring burner...

So, turn on the burner to bring temp up, or keep out some of the water and use that to bring up the temp?

[Ralph]

Awesome that you are trying to clone a brew. Can I suggest you post your "Clone brew" into the clone brew thread over here?

http://www.forum.realbeer.co.nz/group/clone-brews

By the way, as long as you have something to hold the bag off the bottom of the pot or element there is no reason you cannot raise the temperature of the mash with all the grains in the bag by using a gas burner. Just make sure you stir the mash to distribute the temperature right throughout your mash. I use aligator clips to hold the bag above the bottom of my pot and often step mash with different temperatures.