Irish Stout

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

• Detailed instructions.
• Prepare 0.6 oz corn sugar.
• Bottle condition at least 4 weeks.

Brew Notes

• Unfortunately, nothing notable to report here.

Brew day : 12-Jun-2025