brēowanthorpe

The Homestead of Beer

Irish Stout

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

Codename : Westfort Irish Stouthorpe (2025)

This dry Irish Stout is being prepared in anticipation of St. Patrick’s Day 2025. I have been tweaking the recipe slightly with every iteration, seeing how I like the assorted layers of chocolate malt. This is what one can expect from an Irish Stout

Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa, or roasted grain secondary notes.

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

Ingredients

  • 1 Lb 5 oz Maris Otter malt (3.8L)
  • 3 oz Flaked barley (1.8L)
  • 3 oz Chocolate malt (300L)
  • 2 oz Pale chocolate malt (225L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 oz Cascade hops at 30 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Minstel hops at 15 minutes
  • 4 ml New World Strong ale yeast

Vital Stats

BJCP Style : Irish Stout
Anticipated ABV : 4.2%
Anticipated IBU : 32
Anticipated SRM : 21
Pre-boil SG : 1.032
Post-boil SG: 1.042
Original SG : 1.042
Target SG : 1.010
Carbonation : 2.2
Water profile : Irish Stout
Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 6.5L strike water, 149F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • 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.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • I am still experimenting with combining yeasts, so 3ml of New World and 1ml of Empire yeasts were used.
The Irish Stout will sit at the fermentation station for 10-14 days before bottling.

Brew day : 31-Dec-2024