Irish Stout
This recipe incorporates the combination method of brewing, using an ingredient kit to make an ale beer similar to the well known Guinness Stout. This recipe calls for the necessary equipment to brew a 5 gallon batch. Remember to always thoroughly sanitize all pieces of equipment and bottles prior to brewing and bottling.
IBUs: 35-38
ABV: 4.5%-5%
OG: 1.046-1.050
FG: 1.011-1.014
Color: Deep Brown
ABV: 4.5%-5%
OG: 1.046-1.050
FG: 1.011-1.014
Color: Deep Brown
Equipment:
- Heat source
- 5 gallon brew pot
- 6.5 gallon fermenting bucket
- Airlock
- Long spoon or Paddle
- Hydrometer
- Thermometer
- No-rinse sanitizer
- Cleanser
- 6.5 gallon bottling bucket
- Siphon
- Bottle filling wand
- 48 dark glass beer bottles (2 cases)
- Caps
- Capper
Ingredients:
- 3.3 lbs Dark LME (liquid malt extract)
- 2 lbs Dark DME (dry malt extract)
- .5 lbs Maltodextrin
- 12 oz Caramel 60L
- 4 oz Roasted Barley
- 4 oz Black Patent
- 1 oz Magnum hops
- .5 oz Northern Brewer hops
- 1 sachet Nottingham dry yeast
- 5 oz Corn Sugar
Proceedure
Steep Grains
- Pour crushed grains into grain bag and tie a loose knot at the top of the bag.
- In your brew pot, heat 2.5 gallons of clean tap water to 150-165 degrees Fahrenheit. Make sure not to exceed 170 degrees.
- Place the grain bag into the water and steep for approximately 20 minutes.
- Remove the grain bag and allow all liquid to drain out and back into the brew pot, but do not squeeze the bag.
Boil
- Bring wort to a gentle, rolling boil.
- Add all of the LME, DME and Maltodextrin to the boiling wort.
- Continuously stir the mixture to dissolve all of the malt extract and avoid caramelizing on the bottom of the brew pot. Bring wort back to a gentle, rolling boil.
- After 5 minutes of boiling, add 1 oz of Magnum hops.
- After 55 minutes of boiling, add .5 oz of Northern Brewer hops.
- Boil for 5 more minutes then terminate the boil.
Cool Wort & Transfer
- Refer to the General Process section for guidance on methods of cooling.
- Cool wort to 70 degrees Fahrenheit.
- Transfer wort to the fermenting bucket, making sure to avoid transferring any heavy sediment (trub).
- Take an Original Gravity reading.
Pitch Yeast
- Before pitching yeast, add enough clean tap water to bring your wort to approximately 5 gallons. Also, thoroughly aerate the wort to promote yeast activity.
- Sprinkle yeast over the top of the wort and thoroughly stir with a sanitized spoon or paddle.
- Seal the fermenting bucket with a lid containing an airlock.
- Place the fermenting bucket in a dark, temperature controlled room (approx. 64-72 degrees F)
Fermentation
- Fermentation will take place within 24 hours.
- Fermentation will begin to slow down after 4-6 days
- Transfer beer to a secondary fermenting vessel, either a bottling bucket or glass carboy.
- Allow beer to continue fermenting for approximately 2 weeks.
- Take a Final Gravity reading.
Bottling
- Before bottling, dissolve priming sugar in 2 cups of water by boiling for 5 minutes.
- Cool priming solution and pour it into a clean bottling bucket.
- Transfer beer from the fermenting bucket to the bottling bucket.
- Stir gently to mix the priming solution.
- Attach tubing to the spigot of the bottling bucket and attach the bottle filling wand to the opposite end of the tubing.
- Fill bottles within one inch from the top of the bottle, leaving head space for carbonation gasses.
- Cap bottles using a capper.
- Move bottles to a dark area and leave them to condition at room temperature for 2 weeks. This will refine the color and taste of your beer as well as create carbonation.
Chill beer to about 45-54 degrees F and enjoy.