Irish Stout

Vitals

• OG 1.045
• FG 1.012
• ABV 4.4%
• IBU 33
• Color 37 SRM
• Est. mash pH 5.53
• 148 cal / 355 mL
• 15.6 g carbs / 355 mL

Fermentables

• 2.9 kg — Crisp Malting - Finest Maris Otter (2 °L)
• 0.85 kg — Flaked Barley (2 °L)
• 0.45 kg — Roasted Barley (550 °L)

Hops

• 45 g — East Kent Goldings (5% AA, boil, 60 min)
• 14 g — East Kent Goldings (5% AA, boil, 15 min)

Yeast

• 1084 Irish Ale

Water

• Source (RO / Distilled): Ca 0, Mg 0, Na 0, Cl 0, SO₄ 0, HCO₃ 0 ppm
• Salts: Gypsum 3 g, CaCl₂ 4.5 g, Epsom 1 g
• Target: Balanced / Malty

Mash schedule

1. Saccharification — 67°C for 60 min
2. Mash Out — 76°C for 10 min

Fermentation

1. Primary Fermentation — 18°C for 10 days
2. Conditioning — 16°C for 5 days

Process

• Efficiency: 75%
• Boil: 60 min
• Boil-off: 4 L/hr
• Mash thickness: 2.7 L/kg
• Batch volume: 20 L

Tags

• stout, irish, dry, roasty, session

Notes

A classic dry Irish stout in the Guinness tradition — jet black with a creamy tan head, roasty coffee and dark chocolate flavors, and a dry, quenching finish. Flaked barley provides the silky body and head retention. Restrained hopping lets the roasted barley take center stage.