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 |
---|---|---|---|---|---|---|---|---|
Guinness Clone |
9.5 L | 4.37% | 42.44 | 1.044 | 1.011 | BIAB | 6561 | |
BYO Beamish-Style Dry Stout (orig) |
19 L | 4.13% | 40.58 | 1.041 | 1.009 | All Grain | 5474 | |
Dry Stout |
13.25 gal | 4.33% | 33.42 | 1.043 | 1.010 | All Grain | 3587 | |
BYO Guinness-Style Dry Stout (orig) |
19 L | 4.19% | 37.66 | 1.041 | 1.010 | All Grain | 3385 | |
stout Dry |
80 L | 6.77% | 44.4 | 1.072 | 1.021 | All Grain | 2656 | |
Bakke Brygg Dry Stout 25 L |
25 L | 4.23% | 38 | 1.042 | 1.010 | All Grain | 2438 | |
Cusakian Oatmeal Stout |
5 gal | 5.76% | 51.98 | 1.062 | 1.018 | All Grain | 2368 | |
Soft Water Stout (Guinness-style) |
50 L | 4.19% | 31.13 | 1.042 | 1.010 | All Grain | 2342 | |
Goose Island Sweet Porter Extract Kit |
5 gal | 7.24% | 23.97 | 1.082 | 1.027 | extract | 2318 | |
huj |
30 L | 5.01% | 0 | 1.046 | 1.008 | All Grain | 2201 |
Newest Irish Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Sunny-chaun Stout |
11 gal | 4.17% | 33.68 | 1.043 | 1.011 | All Grain | 10 | |
Dry Irish Stout (BIAB) |
5.5 gal | 4.04% | 34.7 | 1.043 | 1.012 | BIAB | 76 | |
Slava Vladimir |
25 L | 5.07% | 29.49 | 1.055 | 1.017 | All Grain | 10 | |
Gidigon Stout |
20 L | 5.72% | 30.05 | 1.058 | 1.015 | All Grain | 13 | |
Black Dragon (Guinness Draught Clone) |
28 L | 4.17% | 39.52 | 1.042 | 1.010 | All Grain | 78 | |
The Provincial Stout |
21 L | 4.11% | 37.69 | 1.047 | 1.016 | BIAB | 18 | |
Irish Stout '23 |
19 L | 4.32% | 28.97 | 1.043 | 1.010 | All Grain | 19 | |
dry stout |
22 L | 4.19% | 35.61 | 1.042 | 1.011 | All Grain | 27 | |
Guinness clone |
20 L | 11.48% | 31.63 | 1.118 | 1.031 | All Grain | 21 | |
Irish Stout |
12 L | 4.64% | 37.44 | 1.047 | 1.012 | BIAB | 21 |
Fermentables Used In Irish Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Barley | 516 | Adjunct | raw |
2.2°L
|
32 | 18% | 2% - 100% | |
United Kingdom - Maris Otter Pale | 341 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 67% | 10% - 100% |
United Kingdom - Roasted Barley | 309 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 10% | 2% - 22% |
American - Roasted Barley | 237 | American | Grain | roasted malt |
300°L
|
33 | 9% | 1% - 42% |
American - Chocolate | 142 | American | Grain | roasted malt |
350°L
|
29 | 5% | 1% - 22% |
Flaked Oats | 128 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 33% | |
US - Pale 2-Row | 124 | US | Grain | base malt |
1.8°L
|
37 | 65% | 8% - 100% |
United Kingdom - Chocolate | 82 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 29% |
American - Black Malt | 66 | American | Grain | roasted malt |
500°L
|
28 | 5% | 0% - 13% |
German - Acidulated Malt | 64 | 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 | 337 | 5 | 64% | 6% - 100% |
Fuggles | 183 | 4.5 | 53% | 4% - 100% |
Willamette | 71 | 4.5 | 66% | 11% - 100% |
Northern Brewer | 50 | 7.8 | 66% | 20% - 100% |
Magnum | 45 | 15 | 69% | 8% - 100% |
Cascade | 45 | 7 | 51% | 7% - 100% |
Cluster | 44 | 6.5 | 88% | 15% - 100% |
Target | 41 | 11.5 | 61% | 20% - 100% |
Kent Goldings | 40 | 5 | 67% | 12% - 100% |
Challenger | 32 | 8.5 | 57% | 17% - 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 | 29 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 48% | 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 | 174 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Wyeast - Irish Ale 1084 | 143 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
White Labs - Irish Ale Yeast WLP004 | 110 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
Danstar - Nottingham Ale Yeast | 73 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Fermentis - Safale - American Ale Yeast US-05 | 73 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 30 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Imperial Yeast - A10 Darkness | 26 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
Omega Yeast Labs - Irish Ale OYL-005 | 25 | Omega Yeast Labs | British Ales | 0.12 | Medium | 72% | 62°F | 72°F |
White Labs - Dry English Ale Yeast WLP007 | 16 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Wyeast - German Ale 1007 | 11 | 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 | 153 | Water Agt | Mash | 22% | 0% - 100% |
Calcium Chloride (dihydrate) | 66 | Water Agt | Mash | 19% | 0% - 67% |
Whirlfloc | 65 | Water Agt | Boil | 61% | 0% - 100% |
Lactic acid | 56 | Water Agt | Mash | 75% | 0% - 100% |
Baking Soda | 54 | Water Agt | Mash | 15% | 0% - 100% |
Irish Moss | 52 | Other | Boil | 75% | 0% - 100% |
Epsom Salt | 43 | Water Agt | Mash | 11% | 0% - 50% |
Chalk | 40 | Water Agt | Mash | 30% | 0% - 93% |
Calcium Chloride (anhydrous) | 28 | Water Agt | Mash | 24% | 0% - 100% |
Calcium Chloride (dihydrate) | 21 | Water Agt | Mash | 34% | 0% - 100% |