Irish Stout

Dry, roasty with a silky mouthfeel, this Irish Stout knocks the pants off the Guiness you can get here in SA. If you like a easy drinking dark Ale you will love this recipe.

Ingredients

2.8kg SAB Pale Malt
0.55kg Barley, Flaked
0.30kg Roasted Barley
0.2kg Cara Dark Malt (120 EBC)
14g Magnum Hops
15g Tettnanger Hops
1 x sachet SafAle S-04 English Ale Yeast

Mash

Add 9 liters of water at 78°C to the mash tun and allow to cool to 73°C.
Add all grains. Temp should drop to about 67°C. (Add cool/hot water to reach this
temp). Steep for 60 min. Temp should remain constant.

Sparge

(2-Step Batch Sparge)
Step 1: Add 5 litres water to the mash tun at 76°C. Tap off wort to Boil Pot until water level is just above surface of grain bed.
Step 2: Add 10 litres of water to mash tun at 76°C. Tap off wort into Boil Pot.

Boil

(60 min)
Boil Size: 20 litres. Add 14g of Magnum hops at beginning and boil. Add 15g Tettnanger hops 10 min before the end of the boil.

Ferment

Cool wort to 22°C, pour/siphon into fermenter, aerate well and pitch yeast.
Estimated Original Gravity (OG) is 1.048 SG. Allow to ferment for 7-14 days or
until Specific Gravity (SG) readings are identical over a 24-hour period.
Estimated Final Gravity (FG) is 1.012 SG. Once fermentation is done, tap off
and bottle/keg.

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7 Responses to “Irish Stout”

  1. Niel February 17, 2015 at 3:13 pm #

    How much (if any) sugar syrup is to be added during bottling?

    • Glenn Southern February 18, 2015 at 11:33 am #

      Hi Neil,
      You are looking to add 6grams of sugar/syrup per litre.

      Thanks,
      Beerguevara.

  2. Lourens December 8, 2015 at 1:56 pm #

    HI there

    What must I do if the yeast are not active. I brewed a batch on Saturday but nothing is happening?

  3. Wesley February 7, 2016 at 3:07 pm #

    Do we add the Magnum hops when the wort starts to boil boil or just as you begin to heat it?

    • Craig Loder February 8, 2016 at 9:58 am #

      Hi Wesley,

      As the magnum hops are uses for bittering. You will add the 14g of Magnum at 60 mins (at beginning of boil). You will only start the 60min once it has reached boiling.

  4. Greg May 4, 2016 at 11:18 am #

    During the sparges, how long should water/wort be left to stand before tapping off?

    • Craig Loder May 6, 2016 at 9:29 am #

      Hi Greg,

      You can tap off straight after you have done the sparge. There is no reason to leave it to stand.

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