Featured Beer Recipes

Irish
Stout


Now is the perfect time to get ready for St. Patty’s Day. Get started on a delicious Dry Irish Stout.

Batch Volume:5 US Gallons
Original Gravity:1.053
Final Gravity:1.014
Color:56 SRM
Bitterness:50 IBU
Alcohol:5.2% by volume
MALTS
6.5 LBMaris Otter
2 LBFlaked Barley
1.5 LBRoasted Barley
4 oz.Black Malt
HOPS
1 oz.Target Hops 9% A.A. @60 minutes
1 oz.Fuggle Hops 4.5% A. A. @20 minutes
.5 oz.East Kent Goldings, 4.5% A.A. @10 Minutes
YEAST
1 pkg. Nottingham Ale Yeast (dry)
BREWING NOTES
Mash in at 152 deg. F for 60 minutes. Boil 60 minutes, adding hops as indicated. Ferment at 64 deg. until final gravity is reached or stabilized. Carbonate to 2 g/l of Co2 or serve on nitro.
EXTRACT VERSION
Replace Maris Otter and Flaked barley with 6.6 lbs Maris Otter liquid malt extract and 1 lb Carapils malt. Add the carapils along with the roasted barley and black malt to a grain bag and steep for 30 minutes @ 154 deg. in 2 gallons of water. Remove the steeping grains then thoroughly disolve the LME in the wort. Top off to desired boil volume and continue as above.

Leave a Reply