(5 gallons all-grain)
“The Irish is a pretty basic stout. It’s supposed to have a dry, coffee-flavored taste and is the base for more interesting stouts,” says Hutchins. The recipe can be altered slightly to produce a malt extract syrup, which will be used in a later recipe.
• 1.5 lbs. roasted barley
• 1 lb. flaked barley
• 5.5 lbs. pale malt
• 2 oz. Kent Golding hops (5.4% alpha acid): 0.25 oz. for 90 min., 1.75 oz. for 75 min.
• Wyeast 1084 (Irish ale)
• 2/3 cup corn sugar for priming
Step by Step:
Mash the malts in 2.5 gal. 150° to 152° F water for 60 min. or until full conversion occurs. Sparge with 168° F to 170° F water to collect 5.5 gal. wort.
Total boil time is 90 min. Add 0.25 oz. hops and boil for 15 min. Add 1.75 oz. hops and boil for remaining 75 min. Cool to 68° F and pitch yeast.
Ferment at 68° F for about 10 days. Then drop the temperature to 40° F. This drop to 40° F will drop the yeast out of suspension for harvesting. Hutchins recommends that homebrewers ferment for four to five days and then rack to a secondary fermenter to clear it out more for the remainder of the fermentation period. Prime and bottle.