Brewing an IRISH Stout is EASIER than You Think | Grain to Glass | Classic Styles



In this video, I brewed a classic #Irish Dry #Stout recipe, modeled after a well known example from Ireland, but added my own spin on it with a 10 min East Kent Goldings aroma addition. Overall this beer is not very difficult to brew, and it is very forgiving. I had some issues with fermentation, so my beer took 3 weeks to reach final gravity, and unfortunately finished at a relatively high final gravity for the style, but still tasted great and surprisingly felt dry in the mouth anyway. The beer tasted like its classic roasty inspiration and had a nice earthy aroma note that I loved. If only it was on Nitro!
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The recipe for 5.5 gallons is below, your efficiency may vary:
“March Gladness”

4.0% ABV 34 IBU

7 lb Irish Stout Malt (sub golden promise or Maris otter) (62.9%)
2.5 lb Flaked Barley (22.5%)
1.25 lb Roasted Barley (11.2%)
6 oz Acid Malt (3.4%)

Single Infusion Mash for 60 min at 151 F (66 C)

Water (ppm): Ca: 82 Mg: 10, Na: 65 SO4: 78, Cl: 123, HCO3: 93

60 minute boil:
60 min – Add 1.7 oz (48g ) East Kent Goldings (5.3% AA)
10 min – Add 1 oz (28g) East Kent Goldings (5.3%)

OG: 1.044

1 package Wyeast 1084 Irish Ale

Ferment 65-68 F (18-20 C) for 2-3 weeks, raising temperature toward the end of fermentation to encourage attenuation.

FG: 1.014
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0:00 Intro and Welcome
0:11 Style Description and Approach
1:24 Recipe
6:06 Mash and Lauter
11:02 Boil
15:43 Fermentation Plan and Yeast Pitch
16:30 Fermentation Follow-Up
17:38 Pour and Tasting Notes
23:50 Potential Improvements
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22 comments

  1. Sweetness, flavor, and mouthfeel in a stout (in most beers, really) all improve as the product warms to around 50ºF. "Ice cold" is definitely for the BMC crowd! Nice looking beer. I've got a malted oat stout at 3.7% ABV to toast with you <clink>.

  2. Irish Stout malt has more in common with a British-style Lager Malt (not to be confused with Pilsner Malt). Compared to British Pale malts like Maris Otter, Stout Malt is lower higher in DP to help convert in-malted grain. Carlow Brewing does use a pale malt instead of a stout malt, but uses a step mash to activate more beta-amylase.

    I recently brewed an Irish Extra Stout with Muntons Planet Pale as my base. To work around the lower DP, I replaced half of my flaked barley with malted wheat.

  3. Colder Keezer? That could be the reason for your over carbed beer. CO2 dissolves better the colder it is. Longer lines will help keep the more carbed beers from foaming too much btw.

  4. Hi I came over here from bumpy road brewery he had mentioned you…Man this was a great little show you have here! 🙂 I like this a lot! I’m a home Brewer myself, so it’s real fun to watch this stuff …thank you so much for sharing! cheers 🍻

  5. Have you tried or had any luck adding peanut butter flavor to anything you have brewed? I am new to home brew and would like to do a chocolate peanut butter milk stout. I have the milk and chocolate portion figured out "I think" lol. This will hopefully be a thick dessert beer around 5% ABV, all grain "- the lactose", 3 gallon batch. I like the show keep up the good work and thank you.

  6. Nice video. I decided to make this exact recipe for me second brew! Just one question: for those of us who are kegging at all (yet), would you add less sugar to the beer when you bottle? Or none at all?

  7. Hey mate, many thanks for sharing all these videos with us. I was wondering whether you could be kind enough as to answer to a question I have. My heating element is 2,600kW strong and ideally I'd like to have a bit more power in my boil. I noticed that you have a portable immersion heating element you are using for your boil. I tried to find something similar in the UK but no luck. Can I ask where did you buy this from? Thanks in advance

  8. Great video man. I looked it because I'm planing my Next Next beer which will be a stout (sweet, oatmeal, not dry). Anyway, what do you think about any form of wheat among the griest for this style?

  9. If you're getting too much foaming, wouldn't that mean your lines are a) too short, b) too large an ID, or c) both? I'd think you could just turn down the psi for serving and avoid foaming, but of course that would slow down your pour.

  10. What would be a good stout for a full bodied mouth feel stout. I am newer to homebrew and want to make my first stout and have had ones where the consistency is thicker like a melted malt/milk shake. I do not want one where it is the consistency of like coffee. What video of yours do you suggest I watch to get that consistency?

  11. Just a tip if you still don’t have nitro a year later – I recently learned you can pour at 4-8psi through a stout faucet on C02 and get a similar creamy effect. Still feels fuller than typical nitro but a good substitute nonetheless

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