Irish Stout recipe

Before we talk about our Irish Stout recipe, let’s dive into history. The term Stout first appeared in the late 1600s as a term for stronger beers. These beers stood out for their full body, rich mouthfeel, and often higher ABV. At that time, brewers made a clear distinction between Stout Ales and Stout Porters. By the 18th century, the term had evolved. It now referred specifically to the stronger version of Porters, becoming synonymous with bold, full-bodied beers.

Thanks to technological advancements, such as the invention of black malt, brewers started experimenting with new flavour profiles. By the late 1800s, Stout had firmly established itself as a distinctive style. Its darker malts and stronger hops set it apart from all other beers.

What defines a Stout?

Stouts are known for their roasty, bold flavours, often including hints of coffee or chocolate. Some versions balance these intense flavours with a malty sweetness. For instance, the Dublin-type Stout uses a significant amount of roasted barley, which gives it a characteristic flavour. However, other stouts use chocolate and specialty malts to create a smoother, slightly sweeter version.

Additionally, draught Stouts have become extremely popular, especially when poured with nitrogen. This method creates a creamy, long-lasting foam, and a silky smooth mouthfeel, enhancing the overall drinking experience.

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Grain bill

Variety	Quantity	Quantity	Colour EBC	Colour ºL	Ratio
Swaen Ale	3 kg	6.6 lb	8	3.6	67%
Barley Flakes	1 kg	2.2 lb	3	1.7	22%
Black Swaen Barley	0.5 kg	1.1 lb	1100	415	11%

Start your Stout recipe with a solid base of pale malt. Then, add a high proportion of roasted barley to achieve the deep, roasted flavours Stouts are known for. For a creamy texture and dry finish, include at least 20% barley flakes. Keep the mash temperature at 67°C (153°F) or below to avoid any unwanted sweetness and maintain the dry mouthfeel.

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Hops

Variety	Quantity	Quantity	Duration	Alpha acid	IBU
East Kent Goldings	50 g	1.8 oz	60 min.	4.5%	32

For Stouts, bitterness is key. Therefore, hops should be added only at the beginning of the boil. This ensures they contribute to the beer’s bitterness without overwhelming its flavour. Aroma hops are not typically used in this style.

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Yeast

To finish off ;p[-0our Irish Stout recipe, choose high-attenuation yeast strains. These yeast strains will help achieve the dry finish you’re after. Ferment at 19-21°C (66-70°F) for 7-10 days to ensure thorough fermentation. This gives you a dry, yet balanced beer that will stand out in your lineup.

Dry examples: Gozdawa British Ale Withbread or Lallemand Nottingham.

Liquid examples: WhiteLabs WLP007 Dry English Ale or Wyeast Irish Ale 1084.

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