Jesse shared his take on an Irish Stout, which is a very traditional Irish Stout, and also very tasty. If you’re looking for a recipe for this style, you couldn’t go wrong with this one, and the speedy BiaB and No Chill will make for a shorter brew day.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 4.5 gal |
90 min |
31.5 |
50.3 SRM |
1.048 |
1.01 |
4.99 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
4.625 lbs |
57.81 |
| Barley, Flaked |
1.5 lbs |
18.75 |
| Unmalted Roasted Barley |
12 oz |
9.37 |
| Carapils/Carafoam |
10 oz |
7.81 |
| Chocolate |
8 oz |
6.25 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
2.2 oz |
60 min |
Boil |
Pellet |
5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (CaCl2) |
0.9 g |
0 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
1.2 g |
0 min |
Mash |
Water Agent |
| Gypsum (CaSO4) |
1.9 g |
0 min |
Mash |
Water Agent |
| Lactic Acid |
3 ml |
0 min |
Mash |
Water Agent |
| Whirlfloc |
0.71 items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Dry English Ale (WLP007) |
White Labs |
80% |
64.9°F - 70°F |
Mash
| Step |
Temperature |
Time |
| Temperature |
152.6°F |
45 min |
Notes
| Based on this Jamil Zainasheff recipe in BYO: https://byo.com/recipe/murphys-style-dry-stout/ but tweaked quite a bit. |
