Fresh out of empty fermenters.

The St Patty's beers are both fermenting away now. I used a Guinness Draught clone recipe that I found for the stout. I made a few changes to work with what was available in terms of ingredients and time. Original here.

Batch #7
"Guinness Draught Clone" Dry Irish Stout
Irish Ale Yeast (White Labs P004)
--4 lbs Ultralight Malt Extract (liquid)
--2 lb Flaked Barley
--14 oz British Roasted Barley
--21 oz soured stout(15min)
--1 oz Santiam 5.8%AA (60min)
--2 oz Kent Goldings 5.5%AA (30min)
--1 Whirlfloc tablet (15min)
OG:
FG: 1.010
ABV: ~3.7%
Calc. IBUs: 52

Flaked barley steeped from cold up to 175F (giving ~20 minutes between 150 and 170), allowed to rest for ~30 minutes as temp fell to 160 and roasted barley was added. Extract and first hop after hot break. Yielded 5 gallons in the fermenter. My hydrometer is still hanging out with the Malty Brown, so no numbers there yet (should be ~1.038 if the "mash" was 75% efficient; and, yes, Guinness is a low OG beer). This recipe ended up being a little on the bitter side, but should be tasty. Guinness is rumored to use ~3% sour wort to get the lactic acid twang, hence the 21 oz sour beer. I only had two days to sour, so it may not do anything. I used a 10oz bottle of my blackberry stout and a bottle of Guinness.