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 in this Irish Stout Recipe 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

(g)

1863

Contribution%

80

Alpha Acid%

10.5

Addition

Start of boil

PHOENIX

(g)

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.

Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Chocolate Malt

Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.

Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.

Find out more here.

Roast Barley

Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.

Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.

Find out more here.

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