A classic version of the best known stout world-wide. This recipe is sure to be a crowd favorite.
This beer pours black with a two finger tan head that lingers and leaves lacing all the way down the glass. Nose of roasted grain. Taste follows nose with roasted malt and a dash of chocolate. Creamy, full body and low carbonation. Irish Stout's heritage traces back to originally being a Porter. Porters were first commercially sold in the early 1730s in London and became popular in both Great Britain and Ireland. The word Stout was first used in the beer world around 1677, with a “stout” beer referring to as “strong” beer.
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- Batch Size: 5 Gallons
- Mash at 152ºF
- Fermentation Temp: 66-68 ºF
- Est. Original Gravity: 1.044 SG
- Est. Final Gravity: 1.010-1.012 SG
- Est. Alcohol by Volume: 4.2-4.4%
- Bitterness: 29 IBUs
- Estimated Color: 26.9 SRM
Malts and Adjuncts:
- Pale Malt, Maris Otter
- Roasted Barley
- Barley, Flaked
- Black (Patent) Malt
- East Kent Golding
I believe that I clicked the "milled" option and was sent the "unmilled"; this mistake on Homebrew became a benefit to me! I took the grains/ oats/ etc and blended them in the blender using the pulse button like I read in the reviews; I quickly found out I had too much mash and saved half for a 2nd 5 gallon batch along with 1/2 of the Hops. So, really I got 10 gallons of beer for $45; that's a win for me! This 1st one even turned out dark while brewing; it's fermenting now.. so we'll see how it tastes, but it smells and looks super delicious!