Crisp Irish Stout

  • Rich, roasted coffee and chocolate
  • ABV 4.8%
  • IBU 30
  • OG 1046 SG

Roasted Barley has become strongly associated with Irish stout since the mid 20th century when the Irish brewers deviated from the London style which used Brown Malt instead. Drinkability is increased by layering Brown, Chocolate and Roast Barley and by not finishing too dry.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1046 SG

FINAL GRAVITY:

1009 SG

IBUs:

30

COLOUR (EBC/SRM):

76 / 39

BREWHOUSE EFFICIENCY:

75%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

66°C / 151°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

21°C / 70°F

MASH LIQUOR VOL (LITRES):

927

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

272

80

BROWN

7

2

CHOCOLATE

7

2

ROAST BARLEY

33

9

WHEAT

23

7

YEAST

NOTTINGHAM ALE

HOPS(g)Contribution%Alpha Acid%Addition

TARGET

1863

80

10.5

Start of boil

PHOENIX

466

20

10.5

Flame out

HOPS

TARGET

(kg)

1863

Contribution%

80

Alpha Acid%

10.5

Addition

Start of boil

PHOENIX

(kg)

466

Contribution%

20

Alpha Acid%

10.5

Addition

Flame out

CARL'S TOP TIP

The Roasted Barley in this recipe brings bite and astringency to this classic style.