In honor of my son, and with St. Patrick’s Day rapidly approaching I have a quick Dry Irish Stout beer recipe that can be brewed and drank within 2 week ( with a force carb system) or a month without.
This recipe will be very close to a Guinness Foreign Stout clone. The dark malts and added mild hop flavor from the Bullion hops give a nice mellow bite to this Bitter Stout. If you have a nitrogen system I suggest you give it a go and see how it turns out, but its great on CO2.
Grain Bill, Hops & Extract:
2.5 lbs golden lite DME
12.5 oz Marris Otter
10oz Roast Barley
2.5oz Caraffa II
1.25oz Black Patent
1 pack W34/70 dry Lager Yeast
1oz Bullion Hops
I steeped all the grain with the DME and enough water to hit 2.5 gallons at 180 degrees for 30 minutes. I then removed the grain and whirlpooled the hops for 30 minutes before removing from heat and letting cool to room temperature (over night).
I transferred the wort to fermentation vessel and pitched the dry yeast. Kept at 70 degrees for 6 days before cold crashing and conditioning in a fridge (or outside -winter here) for 4 days.
I kegged and force carbonated overnight for 12 hours at 40 PSI before bumping the gas down to serving pressure of 12 psi.
The results are amazing. Creamy thick foam, complex flavor with notes of toffee, coffee, roasted break and a slight bitterness from the hops and dark grains.