Irish Stout
Black, dry and roasty, light in body and strength. A good keg beer.
Ingredients
| Ingredient | Amount |
|---|---|
| Pale ale malt | 2.60 kg |
| Flaked barley | 0.70 kg |
| Roasted barley | 0.35 kg |
| Bittering hop (about 8% AA), 8% alpha acid, 60 min | 40 g |
| Yeast | Clean ale yeast. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.038 | 1.036 to 1.044 |
| Final gravity | 1.008 | 1.007 to 1.011 |
| ABV | 3.9% | 3.8 to 5.0% |
| IBU | 41 | 25 to 45 |
| Colour (SRM) | 29.3 | 25 to 40 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 65 C. Ferment at 18 to 20 C.
- Mash at 65 C for 60 minutes.
- Sparge and collect roughly 25 litres.
- Boil 60 minutes with a single hop addition.
- Cool to 18 C and pitch.
- Ferment at 18-20 C.
Conditioning. Package after two weeks. Traditionally served with a little less carbonation (about 2.0 volumes).
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.