brēowanthorpe

The Homestead of Beer

Irish Extra Stout

By thomas #30 Minute Boil, #Barley, #Beer, #BIAB, #Co-Fermentation, #Extra Stout, #Helter-Skelter, #Homebrew, #Hops, #Irish Extra Stout, #Irish Stout, #No-Sparge, #One Gallon, #Recipe, #Torrified Wheat, #Water, #Westfort, #Winter 2025, #Yeast

Codename : Westfort Helter-Skelter Irish Extra Stouthorpe (2025)

This Irish Extra Stout is being prepared in anticipation of St. Patrick’s Day 2025.  With this batch, I have added remnants of malts to use up stock, so you will see odd amounts of ingredients, as this is part of my helter-skelter series, I wouldn’t suggest trying this recipe for yourself. A little about the Extra Stout

Jet black. Opaque. A thick, creamy, persistent tan head is characteristic.

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

Ingredients

  • 1 lb 1 oz 2-row pale malt (1.9L)
  • 7 oz Maris Otter malt (3.8L)
  • 4 oz Torrified wheat (2L)
  • 3 oz Caramel malt (120L)
  • 2 oz Roasted barley (300L)
  • 1.1 oz Black malt (450L)
  • 0.8 oz Pale chocolate malt (300L)
  • 0.2 oz Brown malt (55L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 oz Chinook hops at 30 minutes
  • 2 oz Turbinado sugar at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Minstrel hops at 15 minutes
  • 4 ml New World Strong ale yeast

Vital Stats

  • BJCP Style : Irish Extra Stout
  • Anticipated ABV : 5.9%
  • Anticipated IBU : 32
  • Anticipated SRM : 34
  • Pre-boil SG : 1.040
  • Post-boil SG: 1.056
  • Original SG : 1.056
  • Target SG : 1.011
  • Carbonation : 2.2
  • Water profile : Irish Stout
  • Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 6.6L 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 refractometer, aka 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, sugar, 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

  • Sign indicating warning
    A full 90 minutes was required for the gravity to be achieved.
  • I am still experimenting with combining yeasts, so 3ml of New World and 1ml of Empire yeasts were used.
  • As noted above, don’t feel the need to try this recipe, the base malts and chocolate/brown malts can be combined
Ferment the extra stout for 10-14 days.

 

Brew day : 2-Jan-2025