A rich, dark brew displaying coffee, chocolate and licorice aromatics, roasty bitter notes with a dry finish.
Flavor Profile:
Color: Black
Bitterness: Medium
Body: Medium
Approx. Alcohol Volume: 4.2% ABV
Carbonation Method: Natural
Irish Stout
Ingredients
1.7kg Thomas Coopers Irish Stout
500g (1.1 lb) Light Dry Malt
300g (3.5 oz) Dextrose
Yeast under the lid
Made to 23 liters (6 gallons)
STEP 1: MIX
Place the Light Dry Malt in a sanitized, well drained fermenter. Add 2 liters of hot water and immediately pick the fermenter up and swirl the contents until dissolved (about 15 seconds) – this avoids lumps. Add the balance of ingredients and dissolve. Add cool water to the 23 liter mark and stir vigorously. Sprinkle yeast and seal.
STEP 2: BREW
During the first stage of fermentation dark brews may foam up through the airlock. This is a sign that the yeast is working effectively.
To avoid this, fill the fermenter to 20 liters then top up, to the level (as per the recipe being followed) with cool boiled water once the foaming has subsided.
To avoid the risk of over carbonation – glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days.
We recommend the use of a hydrometer to check the specific gravity (density) of your brew.
STEP 3: BOTTLE
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place.
Priming
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per liter (approximately 6g of sugar to a level metric teaspoon).
Store the bottles out of direct sunlight at 18°C (64°F) or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.
Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavor, reduce the size of the bubbles and make the yeast sediment more compacted.
STEP 4: ENJOY
While we recommend leaving your bottles to condition at or above 18°C (64°F) for at least 2 weeks – you may find that your brew benefits from further conditioning – improving the flavor, reducing the size of the bubbles and make the yeast sediment more compacted. The final alcohol content should be approximately 4.5% abv.
Down load the Irish Stout recipe PDF file here.