Irish Beer - Irish Stout
BJCP Style GuideTop 10 Irish Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Guinness Clone |
9.5 L | 4.37% | 42.44 | 1.044 | 1.011 | BIAB | 4343 | |
BYO Beamish-Style Dry Stout (orig) |
19 L | 4.13% | 40.58 | 1.041 | 1.009 | All Grain | 3545 | |
Dry Stout |
13.25 gal | 4.33% | 33.42 | 1.043 | 1.010 | All Grain | 2551 | |
stout Dry |
80 L | 6.77% | 44.4 | 1.072 | 1.021 | All Grain | 2134 | |
BYO Guinness-Style Dry Stout (orig) |
19 L | 4.19% | 37.66 | 1.041 | 1.010 | All Grain | 2050 | |
Cusakian Oatmeal Stout |
5 gal | 5.76% | 51.98 | 1.062 | 1.018 | All Grain | 1772 | |
huj |
30 L | 5.01% | 0 | 1.046 | 1.008 | All Grain | 1756 | |
Soft Water Stout (Guinness-style) |
50 L | 4.19% | 31.13 | 1.042 | 1.010 | All Grain | 1518 | |
Krieger's Saddle |
6.25 gal | 4.16% | 36.93 | 1.042 | 1.010 | All Grain | 1513 | |
Bakke Brygg Dry Stout 25 L |
25 L | 4.23% | 38 | 1.042 | 1.010 | All Grain | 1451 |
Newest Irish Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
irish stout |
5.5 gal | 4.06% | 32.4 | 1.041 | 1.010 | extract | 3 | |
Awesome Recipe |
20.8 L | 3.06% | 20.5 | 1.028 | 1.005 | All Grain | 5 | |
anders lekker zwei |
24 L | 5.68% | 13.2 | 1.053 | 1.010 | All Grain | 3 | |
anders lekker zwei |
24 L | 1.38% | 11.17 | 1.053 | 1.042 | All Grain | 4 | |
anders lekker zwei |
24 L | 5.66% | 13.23 | 1.053 | 1.009 | All Grain | 4 | |
Mixed Bag Dry Stout |
5.5 gal | 4.24% | 26.26 | 1.042 | 1.010 | All Grain | 6 | |
Low ABV Stout 2 |
20 L | 1.35% | 26.63 | 1.030 | 1.020 | All Grain | 5 | |
Irish Porter |
9.5 L | 5.74% | 24.96 | 1.053 | 1.010 | All Grain | 11 | |
Irish Eyes |
5.5 gal | 4.04% | 46.59 | 1.041 | 1.011 | All Grain | 6 | |
GD Irish Stout |
9.5 L | 4.08% | 41.12 | 1.041 | 1.010 | BIAB | 12 |
Fermentables Used In Irish Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Barley | 240 | Adjunct | raw |
2.2°L
|
32 | 18% | 2% - 100% | |
United Kingdom - Maris Otter Pale | 182 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 67% | 10% - 91% |
United Kingdom - Roasted Barley | 173 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 9% | 2% - 22% |
American - Roasted Barley | 119 | American | Grain | roasted malt |
300°L
|
33 | 10% | 1% - 42% |
American - Chocolate | 74 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 17% |
Pale 2-Row | 67 | Grain | base malt |
1.8°L
|
37 | 64% | 8% - 89% | |
Flaked Oats | 63 | Adjunct | raw |
2.2°L
|
33 | 11% | 2% - 33% | |
United Kingdom - Chocolate | 48 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 29% |
American - Black Malt | 38 | American | Grain | roasted malt |
500°L
|
28 | 4% | 0% - 11% |
United Kingdom - Pale 2-Row | 34 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 66% | 10% - 83% |
Hops Used In Irish Stout Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 164 | 5 | 65% | 6% - 100% |
Fuggles | 88 | 4.5 | 51% | 4% - 100% |
Willamette | 33 | 4.5 | 63% | 11% - 100% |
Northern Brewer | 30 | 7.8 | 63% | 20% - 100% |
Kent Goldings | 27 | 5 | 70% | 17% - 100% |
Magnum | 27 | 15 | 66% | 8% - 100% |
Cascade | 24 | 7 | 47% | 7% - 100% |
Target | 23 | 11.5 | 61% | 22% - 100% |
Cluster | 22 | 6.5 | 83% | 15% - 100% |
Challenger | 15 | 8.5 | 63% | 22% - 100% |
Steeping Grains Used In Irish Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
American - Roasted Barley | 16 | American | Grain | roasted malt |
300°L
|
33 | 36% | 12% - 100% |
United Kingdom - Roasted Barley | 15 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 43% | 2% - 100% |
Flaked Barley | 11 | Adjunct | raw |
2.2°L
|
32 | 35% | 14% - 67% | |
United Kingdom - Chocolate | 11 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 33% | 8% - 100% |
United Kingdom - Black Patent | 10 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 17% | 1% - 25% |
American - Chocolate | 9 | American | Grain | roasted malt |
350°L
|
29 | 37% | 14% - 100% |
American - Black Malt | 7 | American | Grain | roasted malt |
500°L
|
28 | 31% | 14% - 57% |
American - Caramel / Crystal 60L | 6 | American | Grain | crystal malt |
60°L
|
34 | 44% | 22% - 60% |
American - Caramel / Crystal 10L | 6 | American | Grain | crystal malt |
10°L
|
35 | 29% | 18% - 50% |
Flaked Oats | 4 | Adjunct | raw |
2.2°L
|
33 | 26% | 13% - 43% |
Yeasts Used In Irish Stout Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Wyeast - Irish Ale 1084 | 85 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
Fermentis - Safale - English Ale Yeast S-04 | 82 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
White Labs - Irish Ale Yeast WLP004 | 59 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
Danstar - Nottingham Ale Yeast | 38 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Fermentis - Safale - American Ale Yeast US-05 | 36 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - Dry English Ale Yeast WLP007 | 11 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Omega Yeast Labs - Irish Ale OYL-005 | 8 | Omega Yeast Labs | British Ales | 0.12 | Medium | 72% | 62°F | 72°F |
Imperial Yeast - A10 Darkness | 8 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
Wyeast - London Ale 1028 | 5 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Danstar - London ESB Yeast | 5 | Danstar | Ale | Med-High | Low | 70% | 65°F | 72°F |
Other Ingredients Used In Irish Stout Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 41 | Water Agt | Mash | 25% | 0% - 100% |
Irish Moss | 32 | Other | Boil | 78% | 0% - 100% |
Whirlfloc | 24 | Water Agt | Boil | 57% | 0% - 100% |
Calcium Chloride (dihydrate) | 18 | Water Agt | Mash | 32% | 0% - 100% |
Baking Soda | 17 | Water Agt | Mash | 21% | 0% - 99% |
Chalk | 11 | Water Agt | Mash | 31% | 0% - 93% |
Epsom Salt | 10 | Water Agt | Sparge | 6% | 0% - 22% |
Lactic acid | 9 | Water Agt | Mash | 77% | 24% - 100% |
Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 7% | 0% - 25% |
Wyeast - Beer Nutrient | 6 | Water Agt | Boil | 30% | 0% - 83% |