Organic Irish Stout

All Grain Brew

A dry stout with a rich roasted malt character and a moderate hop bitterness

Ingredients for 5 gals:

5 1/2 lbs. Briess organic pale 2-row malt
1/2 lb. Briess organic Carapils malt
1 lb. Briess organic roasted barley
1/4 lb. Briess organic Caramel 120 oL
3/4 lb. Weyermann Carafa II malt
1 lb. Organic barley flakes
1/2 oz New Zealand Hallertaur hops- bittering (24 IBU)
1/2 oz German Hallertaur Tradition hop pellets- flavor (8 IBU)
1/2 oz German Spalt Select hops- finishing
Ale Yeast: Wyeast #1084 Irish Ale or White Labs #004 Irish Ale
For bottling: 1 1/4 cups Organic Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 32
Original Gravity (O.G.): 1.044- 1.048
Final Gravity (F.G.): 1.012-1.018
Average alcohol content (% by volume): 4.3%
*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar (not included in this kit), or kraeusen with 1 quart of unfermented organic beer (see Kraeusening your beer) for bottling.


Instructions for Brewing:

For expanded directions, go to brewing procedures for all grain recipes.

1. Heat 3 gallons of water to 140 oF and add all of the grains included in this kit. After 5 minutes, adjust temperature if needed, and mash at 122- 126 oF for 20 minutes.
2. Heat 1 3/4 gallons of water to 200 oF and add to the mash to bring the temperature up to 150- 152 oF. Mash at this temperature for 40- 60 minutes.
3. Do a starch test to see if the mash is done (see virtual class for details). When starch conversion is complete, raise the temperature to 165- 170 oF (optional).
4. Sparge the grains with 3 1/2 gallons of water heated to 170 oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 1/2 oz. NZ Hallertaur hops (bittering) and boil for 40 minutes.
7. Add 1/2 oz. German Hallertaur Tradition hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes.
8. Add 1/2 oz. German Spalt Select hops (aroma), boil 5 more minutes, & turn the heat off.
9. Cool the wort to 65- 75 oF and transfer the chilled wort into your sanitized primary fermenting vessel.
10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
11. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.
12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
13. Ferment for an additional 7- 14 days, or until fermentation is complete.
14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.
15. Relax and enjoy your organic beer!

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