brēowanthorpe

The Homestead of Beer

Irish Stout

By thomas #Barley, #Beer, #BIAB, #Dry Stout, #Evolution Series 2025, #Homebrew, #Hops, #Irish, #Irish Stout, #Mountain Portage, #One Gallon, #Sparge, #Stout, #Westfort, #Yeast

Codename : Mountain Portage Irish Stouthorpe (2025)

The venerated stout evolved from the humble porter, initially referred to as a stout Porter, this Irish stout is an example of a beer evolving in the Isles. A little about the Stout,

The style evolved from London porters, but reflecting a fuller, creamier, more “stout” body and strength.

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

Ingredients

  • 1 lb 2 oz Maris Otter malt (1.8L)
  • 3 oz flaked barley (1.4L)
  • 2 oz chocolate malt (360L)
  • 1 oz Carafa Special III (525L)
  • 1/4 Campden tablet when preparing strike water (optional)
  • 0.2 oz Lumberjack hops at 30 minutes
  • 0.2 oz Minstrel hops at 10 minutes
  • 1/4 tsp Irish Moss (optional) at 15 minutes
  • 3 ml New World dry ale yeast

Vital Stats

  • BJCP Style : Irish Stout
  • Anticipated ABV : 4.1%
  • Anticipated IBU : 37
  • Anticipated SRM : 34
  • Pre-boil SG : 1.031
  • Post-boil SG : 1.040
  • Original SG : 1.040
  • Target SG : 1.009
  • Carbonation : 2.2
  • Water profile : Irish Stout
  • Brewhouse (in)efficiency : 75%

Brew Day

  • Prepare 4.5L strike water at 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 a little.
  • Stir occasionally.
  • With approximately 15 minutes remaining, heat 2L of sparge water to 170F.
  • 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.
  • Pour the sparge water over over the grain bag, this should help extract even more sugar
  • 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.
  • Pitch the yeast to the carboy.
  • 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 days.

Bottling Day

Brew Notes

  • Unfortunately, nothing notable to report here.
A one gallon carboy of stout.
The stout will ferment for about one week.

Brew day : 12-Jun-2025