Inspired by our Dublin Draught Stout Recipe. Expect a dry finish to this deeply recognisable stout, with a soft creamy head. This beer is wonderful bottle conditioned but also served through a keg, ideally coupled with a stout spout on your tap to enhance that amazingly creamy head.

Ingredients Included

Crisp Roasted Barley
Flaked Barley
Crisp Best (Pale) Ale Malt
Goldings (East Kent Goldings) T90 Pellets (80 grams)
WHC Old English 1 Sachet

Method

Beer Style (main):
Beer Style (sub):
Batch Size: 23l
Original Gravity: 1.038
Final Gravity: 1.006
ABV %: 4.2
IBU: 45
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76

THE BOIL
Boil time (mins): 90

Hop / kettle additions and timing:

80g East Kent Goldings @ 60 mins

Yeast: Lallemand Nottingham – 1 Packet
Fermentation temperature/steps: 18c 7-10 days, raise to 20c at the end of fermentation to allow for a Diacetyl rest

Secondary additions:

Feeling super adventurous? To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 540ml. of pitched wort to a sanitised 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus (not included). Cover bottle with aluminum foil and let ferment out. When beer in bottle is done fermenting, pour it in a saucepan and heat to 71 °C for 15 minutes to kill the bugs. Cool the beer and pour it into a clean sanitised bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging the full batch..