brēowanthorpe

The Homestead of Beer

Irish Stout

By thomas #Barley, #Beer, #BIAB, #Dry Stout, #High Gravity, #Homebrew, #Hops, #Irish, #Irish Stout, #No-sparge, #one-gallon, #Stout, #Torrified Wheat, #Water, #Westfort, #Yeast

Codename : St. Paddy’s Stouthorpe 2024

To aid in celebrations of St. Patrick’s Day 2024, this stout has been prepared with chocolate speciality malts to change up the flavour just a little from the traditional coffee undertone. A little about the Irish stout.

The style evolved from London porters, but reflecting a fuller, creamier, more “stout” body and strength. Guinness began brewing only porter in 1799, and a “stouter kind of porter” around 1810.

https://www.bjcp.org/style/2021/15/15B/irish-stout/

Ingredients

  • 1 lb 3 oz Maris Otter malt (3.8L)
  • 3 oz Flaked barley (1.4L)
  • 2 oz Carafa Special III (525L)
  • 2 oz Pale chocolate (225)
  • 0.20 oz Cascade hops at 30 minutes
  • 0.20 oz Bramling Cross  hops at 20 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Bramling Cross  hops at 0 minutes
  • 3 ml Mangove Jack New World dry yeast

Vital Stats

BJCP Style : Irish Stout
Anticipated ABV : 4.1%
Anticipated IBU : 35
Anticipated SRM : 34
Pre-boil SG : 1.040
Post-boil SG: 1.056
Original SG : 1.041
Target SG : 1.010
Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 5.2L strike water, 149F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149F. It is acceptable if the temperature varies by a couple of degrees either direction.
  • Stir occasionally.
  • 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 30 minutes. Add hops and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Pitch the yeast to the carboy
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Add one litre of water for the top-up to the carboy.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day

Brew Notes

  • Gravities were made, anticipated ABV 4.1% anticipated.
  • Using about 10% flaked barley in an attempt to improve head retention.
Ferment the stout in the carboy for 10-14 days.

Brew day : 8-Jan-2024