Gordon Strong’s Irish Stout

(5 gallons/19 L, all-grain)
OG = 1.039 FG = 1.008
IBU = 38 SRM = 40 ABV = 4.1%

Ingredients
5.5 lbs. (2.5 kg) pale ale malt
1.25 lbs. (567 g) flaked barley
1 lb. (454 g) roasted barley
0.5 lb. (227 g) chocolate malt
0.25 lb. (113 g) crystal malt (80 °L)
0.25 lb. (113 g) debittered black malt
9.6 AAU UK Goldings hops (60 min.) (1.75 oz./50 g at 5.5% alpha acids)
1.4 AAU UK Goldings hops (10 min.) (0.25 oz./7 g at 5.5% alpha acids)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the strike water.

This recipe uses a single infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the pale ale malt and flaked barley at 144 °F (62 °C) and hold for 60 minutes. Begin recirculating, add the dark grains and crystal malt, then raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort in the brew kettle and bring wort up to a boil. Boil the wort for 90 minutes, adding hops at the times indicated.

Chill the wort to 64 °F (18 °C), pitch the yeast, aerate if necessary, and ferment until complete.
Rack the beer, prime and bottle condition, or keg and force carbonate. If you have the means to serve this on a nitro dispense system, it is highly recommended to provide that creamy mouthfeel that the style is well known for.

Irish Stout

(5 gallons/19 L, extract with grains)
OG = 1.039 FG = 1.008
IBU = 38 SRM = 40 ABV = 4.1%

Ingredients
3.25 lbs. (1.5 kg) light dried malt extract
0.5 lb. (227 g) Carapils® malt
1 lb. (454 g) roasted barley
0.5 lb. (227 g) chocolate malt
0.25 lb. (113 g) crystal malt (80 °L)
0.25 lb. (113 g) debittered black malt
9.6 AAU UK Goldings hops (60 min.) (1.75 oz./50 g at 5.5% alpha acids)
1.4 AAU UK Goldings hops (10 min.) (0.25 oz./7 g at 5.5% alpha acids)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the grains in a mesh bag for 30 minutes, then rinse gently, removing the grains.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 64 °F (18 °C), pitch the yeast, aerate if necessary, and ferment until complete.
Rack the beer, prime and bottle condition, or keg and force carbonate.

Tips For Success:
While this is a fairly forgiving style to craft a good example, it’s attention to details that will take it to the next level. Fresh ingredients, fermentation control, and minimizing oxidation during transfers will really allow those malty, roasted coffee, and chocolate flavors to pop. If you can serve on nitro with a nitro faucet, this is the perfect opportunity.