How to Brew Your Own Irish Stout at Home

This recipe is designed for a 5-gallon (19-liter) batch of a classic Dry Irish Stout. It’s a rich, dark beer with roasted malt flavors, a smooth mouthfeel, and a dry finish. Perfect for novice brewers, this recipe uses extract with specialty grains to simplify the process.

Ingredients

Fermentables
6.6 lbs (3 kg) Pale Liquid Malt Extract (LME)
1 lb (0.45 kg) Flaked Barley (for body and head retention)
1 lb (0.45 kg) Roasted Barley (for color and roasted flavor)
0.5 lb (0.23 kg) Black Patent Malt (for additional color and depth)

Hops
2 oz (56 g) East Kent Goldings (EKG) hops (4.5% AA) – for bitterness
0.5 oz (14 g) East Kent Goldings (EKG) hops – for aroma (optional)

Yeast
1 packet of Irish Ale Yeast (e.g., Wyeast 1084 or White Labs WLP004)

Other
1 tsp Irish Moss (for clarity, added during the boil)
5 oz (142 g) Priming Sugar (for bottling)

Equipment
6.5-gallon (25-liter) fermenting bucket with lid and airlock
5-gallon (19-liter) boiling pot
Thermometer
Hydrometer
Siphon and tubing
Bottling bucket
Bottles and caps
Bottle capper

Brewing Instructions

Step 1: Sanitize Everything
Clean and sanitize all equipment that will come into contact with the beer after the boil. Use a no-rinse sanitizer like Star San.

Step 2: Steep the Grains

1. Fill your brew pot with 2.5 gallons (9.5 liters) of water and heat to 160°F (71°C).
2. Place the crushed Flaked Barley, Roasted Barley, and Black Patent Malt in a grain bag.
3. Steep the grains in the hot water for 30 minutes, maintaining a temperature between 150°F and 160°F (65°C-71°C). Do not boil the grains.
4. After steeping, remove the grain bag and let it drain into the pot. Do not squeeze the bag.

Step 3: Boil the Wort

1. Bring the liquid to a boil.
2. Once boiling, remove the pot from the heat and add the Pale Liquid Malt Extract. Stir thoroughly to dissolve the extract and avoid scorching.
3. Return the pot to the heat and bring it back to a boil.
4. Add the 2 oz of East Kent Goldings hops for bitterness. Start a 60-minute timer.
5. At 15 minutes left in the boil, add the Irish Moss.
6. (Optional) At 5 minutes left in the boil, add the 0.5 oz of East Kent Goldings hops for aroma.

Step 4: Cool the Wort

1. After the boil, cool the wort quickly to around 70°F (21°C). You can use an ice bath or a wort chiller.
2. Transfer the cooled wort to your sanitized fermenting bucket.
3. Top up with cold, sanitized water to reach 5 gallons (19 liters).

Step 5: Pitch the Yeast

1. Take a hydrometer reading to measure the original gravity (OG). For this recipe, the OG should be around 1.045-1.050.
2. Sprinkle the Irish Ale Yeast into the fermenter or rehydrate it according to the package instructions.
3. Seal the fermenter with the lid and airlock.

Step 6: Fermentation

1. Store the fermenter in a cool, dark place with a stable temperature between 65°F and 70°F (18°C-21°C).
2. Fermentation will take about 1-2 weeks. When the airlock activity slows down and the hydrometer reading stabilizes around 1.010–1.015, fermentation is complete.

Step 7: Bottling

1. Dissolve the priming sugar in 2 cups of water and boil for 5 minutes. Let it cool.
2. Transfer the beer to a sanitized bottling bucket and add the priming sugar solution. Stir gently to mix.
3. Fill sanitized bottles and cap them.
4. Store the bottles at room temperature for 2-3 weeks to allow carbonation.

Tasting Notes

Appearance
Deep black color with a thick, creamy tan head that lingers.

Aroma
Roasted coffee and dark chocolate notes with a subtle earthy hop aroma.

Flavor
Bold roasted malt flavors dominate, with hints of coffee, dark chocolate, and a slight nuttiness. The finish is dry and slightly bitter, balanced by a smooth, creamy mouthfeel.

Mouthfeel
Medium bodied with a velvety texture and moderate carbonation.

Overall
A classic Dry Irish Stout that’s rich, flavorful, and easy to drink. Perfect for fans of dark beers!

Tips for Success

• Keep fermentation temperatures steady to avoid off flavors.
• Be patient during bottling and carbonation…it’s worth the wait!
• Experiment with adding coffee or cocoa nibs in secondary fermentation for a unique twist.

Enjoy your homemade Dry Irish Stout!