Irish Beer - Irish Stout
A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typic
Flavor Profile: Moderate roasted grain or malt flavor with a medium to high hop bitterness. The finish can be dry and coffee-like to moderately balanced with a touch of caramel or malty sweetness. Typically has coffee-like flavors, but also may have a bittersweet or unsw
Ingredients: Guinness is made using roasted barley, flaked barley, and pale malt, but other breweries don't necessarily use roasted barley; they can use chocolate or other dark and specialty malts. Whatever combination of malts or grains is used, the resulting product
BJCP Style GuideTop 10 Irish Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
BYO Beamish-Style Dry Stout (orig) |
19 L | 4.13% | 40.58 | 1.041 | 1.009 | All Grain | 7106 | |
BYO Guinness-Style Dry Stout (orig) |
19 L | 4.19% | 37.66 | 1.041 | 1.010 | All Grain | 4129 | |
Dry Stout |
13.25 gal | 4.33% | 33.42 | 1.043 | 1.010 | All Grain | 4005 | |
Bakke Brygg Dry Stout 25 L |
25 L | 4.23% | 38 | 1.042 | 1.010 | All Grain | 3322 | |
stout Dry |
80 L | 6.77% | 44.4 | 1.072 | 1.021 | All Grain | 3002 | |
Soft Water Stout (Guinness-style) |
50 L | 4.19% | 31.13 | 1.042 | 1.010 | All Grain | 2836 | |
Cusakian Oatmeal Stout |
5 gal | 5.76% | 51.98 | 1.062 | 1.018 | All Grain | 2647 | |
Goose Island Sweet Porter Extract Kit |
5 gal | 7.24% | 23.97 | 1.082 | 1.027 | extract | 2619 | |
Guinness Clone |
22.7 L | 4.09% | 37.96 | 1.042 | 1.011 | All Grain | 2606 | |
huj |
30 L | 5.01% | 0 | 1.046 | 1.008 | All Grain | 2430 |
Newest Irish Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Awesome Recipe |
19 L | 4.29% | 45.7 | 1.043 | 1.010 | All Grain | 14 | |
Irish Stout |
40 L | 4.83% | 21.32 | 1.049 | 1.012 | All Grain | 34 | |
Stout |
3 gal | 4.82% | 50 | 1.045 | 1.008 | BIAB | 23 | |
chocolate stout |
21 L | 4.64% | 0 | 1.047 | 1.011 | All Grain | 38 | |
Divide the Night v2 |
2.5 gal | 5.14% | 36.62 | 1.048 | 1.009 | BIAB | 42 | |
5% Coconut Irish Stout |
24 L | 4.22% | 31.51 | 1.043 | 1.011 | All Grain | 127 | |
AI Red Irish Stout |
2.5 gal | 4.68% | 0 | 1.048 | 1.013 | BIAB | 43 | |
30g irish stout |
34 gal | 3.75% | 37.95 | 1.054 | 1.026 | BIAB | 53 | |
Maloney’s Stout |
5.5 gal | 4.51% | 44.07 | 1.047 | 1.013 | All Grain | 49 | |
Dry Irish Stout |
5 gal | 4.54% | 27.24 | 1.046 | 1.012 | All Grain | 44 |
Fermentables Used In Irish Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Barley | 593 | Adjunct | raw |
2.2°L
|
32 | 18% | 1% - 100% | |
United Kingdom - Maris Otter Pale | 368 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 67% | 10% - 100% |
United Kingdom - Roasted Barley | 323 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 9% | 1% - 22% |
American - Roasted Barley | 264 | American | Grain | roasted malt |
300°L
|
33 | 9% | 1% - 42% |
American - Chocolate | 158 | American | Grain | roasted malt |
350°L
|
29 | 5% | 1% - 22% |
Flaked Oats | 143 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 33% | |
US - Pale 2-Row | 127 | US | Grain | base malt |
1.8°L
|
37 | 66% | 8% - 100% |
United Kingdom - Chocolate | 87 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 29% |
American - Black Malt | 76 | American | Grain | roasted malt |
500°L
|
28 | 5% | 0% - 13% |
German - Acidulated Malt | 67 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 1% - 8% |
Hops Used In Irish Stout Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 378 | 5 | 64% | 6% - 100% |
Fuggles | 191 | 4.5 | 53% | 4% - 100% |
Willamette | 80 | 4.5 | 63% | 14% - 100% |
Northern Brewer | 56 | 7.8 | 63% | 18% - 100% |
Magnum | 53 | 15 | 71% | 8% - 100% |
Cluster | 50 | 6.5 | 88% | 15% - 100% |
Cascade | 50 | 7 | 51% | 7% - 100% |
Target | 46 | 11.5 | 63% | 20% - 100% |
Kent Goldings | 42 | 5 | 67% | 12% - 100% |
Challenger | 38 | 8.5 | 55% | 12% - 100% |
Steeping Grains Used In Irish Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Roasted Barley | 30 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 50% | 2% - 100% |
American - Roasted Barley | 21 | American | Grain | roasted malt |
300°L
|
33 | 37% | 12% - 100% |
United Kingdom - Black Patent | 14 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 20% | 1% - 50% |
Flaked Barley | 12 | Adjunct | raw |
2.2°L
|
32 | 36% | 14% - 67% | |
American - Black Malt | 12 | American | Grain | roasted malt |
500°L
|
28 | 32% | 14% - 57% |
United Kingdom - Chocolate | 12 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 35% | 8% - 100% |
American - Chocolate | 12 | American | Grain | roasted malt |
350°L
|
29 | 35% | 14% - 100% |
Caramel / Crystal 60L | 8 | Grain | crystal malt |
60°L
|
34 | 41% | 22% - 60% | |
American - Caramel / Crystal 10L | 6 | American | Grain | crystal malt |
10°L
|
35 | 29% | 18% - 50% |
German - Carafa II | 6 | German | Grain | roasted malt |
425°L
|
32 | 26% | 9% - 50% |
Yeasts Used In Irish Stout Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - English Ale Yeast S-04 | 203 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Wyeast - Irish Ale 1084 | 158 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
White Labs - Irish Ale Yeast WLP004 | 123 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
Fermentis - Safale - American Ale Yeast US-05 | 83 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 73 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 38 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Omega Yeast Labs - Irish Ale OYL-005 | 29 | Omega Yeast Labs | British Ales | 0.12 | Medium | 72% | 62°F | 72°F |
Imperial Yeast - A10 Darkness | 28 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
White Labs - Dry English Ale Yeast WLP007 | 18 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Wyeast - German Ale 1007 | 12 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
Other Ingredients Used In Irish Stout Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 196 | Water Agt | Mash | 20% | 0% - 100% |
Calcium Chloride (dihydrate) | 94 | Water Agt | Mash | 18% | 0% - 81% |
Lactic acid | 82 | Water Agt | Mash | 71% | 0% - 100% |
Whirlfloc | 80 | Fining | Boil | 57% | 0% - 100% |
Baking Soda | 71 | Water Agt | Mash | 15% | 0% - 100% |
Irish Moss | 66 | Fining | Boil | 70% | 0% - 100% |
Epsom Salt | 60 | Water Agt | Mash | 10% | 0% - 50% |
Chalk | 55 | Water Agt | Mash | 26% | 0% - 93% |
Calcium Chloride (anhydrous) | 36 | Water Agt | Mash | 23% | 0% - 100% |
Calcium Chloride (dihydrate) | 21 | Water Agt | Mash | 34% | 0% - 100% |