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 | 5666 | |
| BYO Beamish-Style Dry Stout (orig) |
19 L | 4.13% | 40.58 | 1.041 | 1.009 | All Grain | 4408 | |
| Dry Stout |
13.25 gal | 4.33% | 33.42 | 1.043 | 1.010 | All Grain | 3183 | |
| BYO Guinness-Style Dry Stout (orig) |
19 L | 4.19% | 37.66 | 1.041 | 1.010 | All Grain | 2850 | |
| stout Dry |
80 L | 6.77% | 44.4 | 1.072 | 1.021 | All Grain | 2436 | |
| Cusakian Oatmeal Stout |
5 gal | 5.76% | 51.98 | 1.062 | 1.018 | All Grain | 2045 | |
| huj |
30 L | 5.01% | 0 | 1.046 | 1.008 | All Grain | 1991 | |
| Soft Water Stout (Guinness-style) |
50 L | 4.19% | 31.13 | 1.042 | 1.010 | All Grain | 1990 | |
| Goose Island Sweet Porter Extract Kit |
5 gal | 7.24% | 23.97 | 1.082 | 1.027 | extract | 1959 | |
| Bakke Brygg Dry Stout 25 L |
25 L | 4.23% | 38 | 1.042 | 1.010 | All Grain | 1779 |
Newest Irish Stout Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Shannon - 20% boost |
37 gal | 5.12% | 29.05 | 1.049 | 1.010 | All Grain | 7 | |
| Beginner's Oyster stout |
3 gal | 4.41% | 35.63 | 1.046 | 1.012 | All Grain | 12 | |
| Semi-Dry Irish Stout |
2.5 gal | 4.32% | 40.9 | 1.046 | 1.013 | extract | 8 | |
| irish stout |
5.5 gal | 4.22% | 41.13 | 1.045 | 1.013 | All Grain | 12 | |
| Irish Stout |
5.5 gal | 5.1% | 0 | 1.052 | 1.013 | All Grain | 22 | |
| Dry Irish Stout 2022 |
5.5 gal | 4.45% | 28.47 | 1.047 | 1.013 | BIAB | 19 | |
| Irish Stout |
15 L | 4.68% | 44.68 | 1.048 | 1.012 | BIAB | 29 | |
| Big Irish |
11 gal | 4.31% | 36.72 | 1.044 | 1.011 | BIAB | 21 | |
| Rye Irish Stout |
5 gal | 4.71% | 39.7 | 1.047 | 1.011 | All Grain | 16 | |
| Let Stout 2022 |
20 L | 4.96% | 34.48 | 1.047 | 1.009 | All Grain | 31 |
Fermentables Used In Irish Stout Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Barley | 331 | Adjunct | raw |
2.2°L
|
32 | 18% | 2% - 100% | |
| United Kingdom - Maris Otter Pale | 243 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 67% | 10% - 100% |
| United Kingdom - Roasted Barley | 226 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 9% | 2% - 22% |
| American - Roasted Barley | 163 | American | Grain | roasted malt |
300°L
|
33 | 9% | 1% - 42% |
| American - Chocolate | 101 | American | Grain | roasted malt |
350°L
|
29 | 5% | 1% - 17% |
| Pale 2-Row | 87 | Grain | base malt |
1.8°L
|
37 | 66% | 8% - 89% | |
| Flaked Oats | 78 | Adjunct | raw |
2.2°L
|
33 | 10% | 2% - 33% | |
| United Kingdom - Chocolate | 66 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 29% |
| American - Black Malt | 47 | American | Grain | roasted malt |
500°L
|
28 | 5% | 0% - 11% |
| German - Acidulated Malt | 47 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 1% - 7% |
Hops Used In Irish Stout Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 225 | 5 | 65% | 6% - 100% |
| Fuggles | 118 | 4.5 | 53% | 4% - 100% |
| Willamette | 45 | 4.5 | 63% | 11% - 100% |
| Northern Brewer | 41 | 7.8 | 65% | 20% - 100% |
| Target | 36 | 11.5 | 60% | 20% - 100% |
| Kent Goldings | 31 | 5 | 67% | 17% - 100% |
| Magnum | 29 | 15 | 67% | 8% - 100% |
| Cascade | 28 | 7 | 48% | 7% - 100% |
| Cluster | 27 | 6.5 | 82% | 15% - 100% |
| Challenger | 23 | 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 |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Roasted Barley | 19 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 45% | 2% - 100% |
| American - Roasted Barley | 18 | American | Grain | roasted malt |
300°L
|
33 | 35% | 12% - 100% |
| Flaked Barley | 12 | Adjunct | raw |
2.2°L
|
32 | 36% | 14% - 67% | |
| United Kingdom - Chocolate | 12 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 35% | 8% - 100% |
| United Kingdom - Black Patent | 11 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 20% | 1% - 50% |
| American - Chocolate | 11 | American | Grain | roasted malt |
350°L
|
29 | 36% | 14% - 100% |
| American - Black Malt | 10 | American | Grain | roasted malt |
500°L
|
28 | 33% | 14% - 57% |
| American - Caramel / Crystal 60L | 7 | American | Grain | crystal malt |
60°L
|
34 | 41% | 22% - 60% |
| American - Caramel / Crystal 10L | 6 | American | Grain | crystal malt |
10°L
|
35 | 29% | 18% - 50% |
| American - Caramel / Crystal 80L | 5 | American | Grain | crystal malt |
80°L
|
33 | 34% | 18% - 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 | 110 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Irish Ale 1084 | 105 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| White Labs - Irish Ale Yeast WLP004 | 80 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Danstar - Nottingham Ale Yeast | 53 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Fermentis - Safale - American Ale Yeast US-05 | 47 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Imperial Yeast - A10 Darkness | 17 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
| Omega Yeast Labs - Irish Ale OYL-005 | 12 | Omega Yeast Labs | British Ales | 0.12 | Medium | 72% | 62°F | 72°F |
| White Labs - Dry English Ale Yeast WLP007 | 9 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Wyeast - German Ale 1007 | 6 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Danstar - London ESB Yeast | 6 | 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 | 75 | Water Agt | Sparge | 23% | 0% - 100% |
| Irish Moss | 36 | Other | Boil | 78% | 0% - 100% |
| Whirlfloc | 32 | Water Agt | Boil | 59% | 0% - 100% |
| Calcium Chloride (dihydrate) | 26 | Water Agt | Mash | 21% | 0% - 67% |
| Baking Soda | 26 | Water Agt | Mash | 18% | 0% - 99% |
| Chalk | 24 | Water Agt | Mash | 33% | 0% - 93% |
| Calcium Chloride (dihydrate) | 21 | Water Agt | Mash | 36% | 0% - 100% |
| Lactic acid | 20 | Water Agt | Mash | 74% | 0% - 100% |
| Epsom Salt | 19 | Water Agt | Mash | 12% | 0% - 50% |
| Table Salt | 9 | Water Agt | Mash | 10% | 0% - 27% |
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