It’s not always easy coming up with a recipe, especially if it’s not something you’ve done before. In honor of the upcoming March competition and of course, St. Patrick’s Day,  here’s a simple recipe for a 15B. Irish Stout (both All Grain and Extract). We’ll go over the recipe and why it fits the category in part 2 of this article.

NOTE: Recipes recalculated on 1/30/2023 using BeerSmith 3

All Grain


 

Irish Stout

OG: 1.044-1.048
FG: 1.012-1.016
ABV: 4.2-4.5%
IBU: 30-35
SRM: 35-42

Grains:

7 lb Maris Otter malt (3.0 SRM)
1 lb Roasted Barley (300 SRM)
1 lb Flaked Barley (1.7 SRM)
8 oz Chocolate Malt (450 SRM)
8 oz Crystal Malt 120L (120 SRM)

Hops:

1.5 oz East Kent Goldings (60 min) 5% AA-25.8 IBU
0.5 oz East Kent Goldings (15 min) 5% AA-4.3 IBU

Yeast:

Any Irish or English Ale yeast works. While this recipe assumes Safale – English Ale Yeast S-04, there are many to choose from, some examples are:

  • Wyeast – 1084 Irish Ale
  • White Labs – WLP004 Irish Ale
  • Omega – OYL005 Irish Ale
  • Lallemand – LALBREW® NOTTINGHAM

Directions:

  1. Mash grains at 152 degrees Fahrenheit for 60 minutes.
  2. Bring wort to a boil and add hops according to schedule.
  3. Cool wort and transfer to fermenter.
  4. Pitch yeast and ferment at 68°F for 7-10 days.
  5. Rack to secondary fermenter and age for 7-14 days.
  6. Bottle or keg and carbonate to approximately 2.5 volumes of CO2.

Note:

You can adjust the recipe to your taste and equipment.
All-grain recipe, assuming 72% brewhouse efficiency.
Mash pH should be around 5.2-5.4.

Extract


This will require some steeping of specialty grains.

Irish Stout

OG: 1.044-1.048
FG: 1.012-1.016
ABV: 4.2-4.5%
IBU: 30-35
SRM: 35-42

Fermentables:

6 lbs Liquid Malt Extract (dark)

Steeping Grains

1 lb Roasted Barley (300 SRM)
1 lb Flaked Barley (1.7 SRM)
8 oz Chocolate Malt (350 SRM)
8 oz Crystal Malt 120L (120 SRM)

Hops:

1.5 oz East Kent Goldings (60 min) 5% AA-22.7 IBU
1.0 oz East Kent Goldings (15 min) 5% AA-7.5 IBU

Yeast:

Any Irish or English Ale yeast works. While this recipe assumes Safale – English Ale Yeast S-04, there are many to choose from, some examples are:

  • Wyeast – 1084 Irish Ale
  • White Labs – WLP004 Irish Ale
  • Omega – OYL005 Irish Ale
  • Lallemand – LALBREW® NOTTINGHAM

Directions:

  1. Heat 2.5 gallons of water in a large pot or brew kettle to 160°F.
  2. In a steeping bag or cheesecloth, combine the steeping grains and place in the heated water for 30 minutes, keeping the temperature below 155ºF.
  3. Remove grains and bring the mixture to a boil; once boiling starts, add 1 oz of East Kent Goldings.
  4. Boil for 60 minutes, adding 0.5 oz of East Kent Goldings in the last 15 minutes of the boil.
  5. Remove the pot from heat and add the liquid malt extract, stirring until it is fully dissolved.
  6. Top off with remaining water to achieve 5 gallons.
  7. Cool wort and transfer to fermenter.
  8. Pitch yeast and ferment at 68 degrees Fahrenheit for 7-10 days.
  9. Rack to secondary fermenter and condition for 7-14 days.
  10. Bottle or keg and carbonate to approximately 2.5 volumes of CO2.

Note:

Adjust water and hops to your taste.