Niagara Irish Stout
From BrewWiki
A smooth, clean dark Irish Stout that's easy to make and tastes excellent.
Recipe Specifications
- Brewer: Christopher
- Style: 16A Dry Stout
- Type: Extract
- Batch Size: 5.00 gal
- Boil Size: 1.5 gal
- Estimated OG: 1.044 SG
- Estimated FG: 1.011 SG
- Estimated IBU: 41 IBU
- SRM: 50
- Boil Time: 60 Minutes
Ingredients
- 6 lbs Dark Malt Extract (recommend Niagara Traditions Special Dark)
- 1/2 lb Crushed Crystal Malt 80L
- 1/2 lb Crushed Crystal Malt 120L
- 1/2 lb Roasted Barley
- 1/4 lb Chocolate Malt
- 1/4 lb Black Patent
- 1 oz Bullion Hops (bittering - 50 minute boil)
- 1 oz Fuggles Hops (finishing - 10 minute boil)
- 1 Tsp Gypsum
- Wyest #1084 or Mutton's Brewers' Yeast (Ale)
Instructions
Brewing
- Add Gypsum to 1 gal of water in brew kettle. Combine grains into a large boil bag and add to water.
- Bring to a boil and as soon as boil begins, remove from heat and steep 20 minutes. Keep stirring to keep bag from sticking. Drain grains and discard.
- Add malt extract and Bullion hops, bring to and maintain a roiling boil for 50 minutes.
- Add Fuggles hops and boil an addition 10 minutes.
- Cool wort, add to primary and top off to 5 gal. Rehydrate/pitch yeast at 75 degrees and aerate.
Keep in the primary for 7 – 10 days or until fermentation stops. (Note: This is built for colder temperatures. Here in Florida it fermented a bit faster…about 5 days. No difference noticed)
If desired, rack into secondary for 2 weeks.
Bottling
- Dissolve priming sugar into about 1 pint of boiling water and add in stages to bottling bucket. Stir thoroughly, but gently to avoid aeration.
- If not using a bottling bucket, a rounded (not heaping) ½ teaspoon of sugar to each bottle works just as well. Remember to use a funnel!
Age for minimum of 3 weeks. The beer with continue to mature for up to 6 months in the bottle and keep indefinitely.
See Also
External Links
- Niagara Traditions Home Brewing - Check out their kits for even more recipes
