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THE ERIN IRISH STOUT

THE ERIN IRISH STOUT

You will need: 

  •    1 Can Morgan’s Dockside Stout
  •    1 kg Light Dried Malt
  •    1 Stout Grain Pack
  •    1 Pale Ale/Bitter Grain Pack (Optional)
  •    15g Fuggles Hop Pellets
  •    1 Packet Safale S04 Yeast
  •  

   Procedure

 

  1. Well in advance of preparing recipe, place 5-10 litres of water in closed containers in a fridge and chill*
  2. Place Stout Grain Pack and 1 litre of hot tap water in a pot and steep for 30 minutes**
  3. Strain the grain into a saucepan and rinse sieve with another litre of boiling water. Throw grain away.
  4. Add 250gm Light Dried Malt in saucepan with grain wort and bring wort to boil.
  5. Add Fuggles Hop Pellets and boil for 5-10 minutes, then pour all into the fermenter.
  6. Pour Morgans Dockside Stout and rest of Light Dried Malt in fermenter and mix.
  7. Add chilled water to make up 20 litres at 20-25°C and stir vigorously.
  8. Add Safale Yeast, seal fermenter and store in cool conditions, preferably 18-20°C***.

 Notes:

*  Use sterilized containers with lids. Do not leave your fermenter to cool before adding yeast, as this increases the chances of an infection.  Use the chilled water to reach a satisfactory temperature and add yeast immediately.   

 

**  300gm of Crystal grain can be added with the Stout Grain pack when steeping for a sweeter stout.

 

*** Maintain a cool, even temperature in the fermenter.  The ideal temperature for Safale yeasts is 18-20°C. Place your fermenter next to brick walls or on a cement slab, or wrap it in a towel with one end in water.  Use a Brewers Choice Brewing Thermostat and old fridge for optimum brewing conditions.

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