Bold, dry, rich and delicious, here's our easy homebrew recipe for a classic: the Dry Irish Stout. A noticeable roasted character with a rather high hop bitterness.
WHAT IS IT?
The Irish stout evolved from the popular London porters of the late 1800s. A noticeable roasted character with a rather high hop bitterness is often accompanied by creamy mouthfeel especially when served on draught. A moderate alcohol content leads to an overall drinkability for generally bold and dry style.
ABOUT THE BREWVolume: 23 litres Boil volume: 27 litresAlcohol: 4.2% (4 – 5%)Bitterness / IBU: 39 IBU (30 – 45 IBU)Colour: 70 EBC (48 – 80 EBC)Original Gravity: 1.044 (1.036 – 1.050)Final Gravity: 1.011 (1.07 – 1.011)MASH SCHEDULEMash in at 67°C for 60min, Mash out at 76°C for 10min.Add all hops at beginning of 60 minute boil.
CORE RECIPEMalt: Pale malt (Maris Otter): 3.5kgFlaked barley: 400g Roasted barley: 400g
Hop: East Kent Goldings 60g at 60 minutes
Yeast:Mangrove Jack's Strong Ale
EXTRACT RECIPESteep 400g of flaked barley and 400g of roasted barley in 27 litres of water at 65°C for half an hour. Remove and then add 2.1kg of light dried malt extract or 2.6kg of Maris Otter pale liquid malt extract, bring to the boil and add hops as normal to the boil.
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Mashing in is the process that extracts all the fermentable sugars from the malt. It's one of the most important steps for all-grain brewing and here's how to do it.