As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

---

Ingredients Included

Simpsons Malt – Dextrin Malt
Simpsons Malt – Amber Malt
Simpsons Malt – Roasted Barley
TMM Jumbo Oat Flakes 26
Simpsons Malt – Chocolate Malt

Simpsons Malt – Finest Pale Maris Otter
Simpsons Malt – Brown Malt
Admiral Pellets
Fermentis SafAle US-05 11.5g (1 pack)

---

Method

Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 20
Original Gravity: 1.053
Final Gravity: 1.017
ABV %: 4.7
IBU: 22
Mash efficiency: 75
Brewing equipment:

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60

Mash notes: London water, untreated

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Admiral 13g 60 min

Whirlpool / hop stand:

N/A

Yeast: Fermentis SafAle US-05
Fermentation temperature/steps: Ferment at 19C for 7 days, then cold crash

Secondary additions:

N/A

Comments:

Founded in late 2017, Iron Pier brought brewing back to the borough of Gravesham in Kent for the first time in almost 90 years, since Russell’s brewery closed in 1932. Located just off Perry St in Gravesend, Iron Pier – named after the town’s pier, which is the oldest remaining cast iron pier in the world – is a brewery which has one eye firmly on Kent’s brewing and hop growing heritage but very much loves to experiment with modern ingredients and methods such as mixed fermentation and barrel ageing.

The brewery describes Cast Iron as a Roasty Victorian Stout. James and Charlie are rightly proud of the depth and accessibility of their cask range, as James notes – “The main thing for me is always erring on the drinkable side of a style, whilst keeping plenty of flavour in the beer. I think that cask beer very much relies on that.”

The recipe uses a mix of seven malts of varying colours. Alongside the toasty notes that brown malt imparts, there’s also some amber and even some flaked oats. James explains his rationale – “The aim really with Cast Iron was to give a full and complex malt body but finishing dry and bitter enough to make for a really drinkable beer.”

“I really think the brown malt adds a complexity that you don’t get with the smaller quantities of roast barley, and it makes for amazing head retention. We added some dextrin malt to try and echo that sluggish enzymatic activity which resulted in a nice full body and high final gravity. The amber malt is just there to layer some biscuity, low level malt character in the background without adding sweetness. To be honest I suspect it may not be necessary, but I’ve not been brave enough to try and remove it! “

EBC: 80 (SRM: 40.6)

Water: London water, untreated

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

Don’t forget we also have an amazing range of beer to buy in our online beer shop Indie Beer Fridge for your enjoyment at home