Codename : Westfort Irish Stouthorpe

After all the stouts I have brewed, it was about time to do a regular Irish Stout.


  • 1 lbs 5 oz Maris Otter malt
  • 2.2 oz Roasted barley (488L)
  • 2 oz Torrified wheat
  • 1.5 oz Chocolate malt (325L)
  • 1 oz Crystal malt (67L)
  • 0.10 oz Cascade hops at 60 minutes
  • 0.20 oz East Kent Golding hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz East Kent Golding hops at 10 minutes
  • 0.20 oz Fuggle hops at 5 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 4 ml Nottingham Ale yeast

Vital Stats

Anticipated ABV : 4.2%
Anticipated IBU : 35
Anticipated SRM : 33
Target OG : 1.042
Pre-boil SG : 1.028
Target FG : 1,010
Brewhouse (in)efficiency : 67%

Brew Day

  •  Prepare 7.4L strike water, 159F. 
  • Add the milled grains to the bag. Double check you included all the ingredients,
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 60 minutes. Add hops, cocoa and Irish Moss as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare yeast mixture.
  • Add wort to the jug. Pitch yeast.
  • Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

  • Sanitise everything required for bottling.
  • Transfer from carboy to bottling pot.
  • Prepare 24g corn sugar with enough hot water to dissolve it. Add to pot.
  • Bottle.
  • Preferably conduct bottle conditioning for at least 6 weeks. You can crack one open early, but you might be disappointed. You have been warned.

Brew Notes

  • Requisite gravity achieved


Brew day : 7-Nov-2022
Bottling day : 14-Nov-2022