Whiskey Island Stout
"IRISH STOUT RECIPE Partial Mash STYLE Ale OG 1.044 FG 1.010 ABV 4.5% IBU 29 COLOR (SRM) 28 MALT 3 LBS Briess CBW® Golden Light DME GRAINS 1 LB Briess Brewers Malt 1 LB Bries Brewers Barley Flakes 1 LB Briess Black Roasted Barley HOPS 2 oz Fuggle YEAST 1 pkg Fermentis Safale S-04 SUGAR 5 oz Priming Sugar"
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A classic Irish stout with a smooth texture and bold roasted barley notes. This ale is perfect for cozy nights by the fire or St. Patrick's Day celebrations.
ingredients
- 3 lbs Briess CBW® Golden Light DME
- 1 lb Briess Brewers Malt
- 1 lb Bries Brewers Barley Flakes
- 1 lb Briess Black Roasted Barley
- 2 oz Fuggle Hops
- 1 pkg Fermentis Safale S-04 Yeast
- 5 oz Priming Sugar
steps
- 1.
Heat 3 gallons of water to 160°F in a large pot.
- 2.
Add Brewers Malt, Barley Flakes, and Roasted Barley to a grain bag and steep in the hot water for 30 minutes.
- 3.
Remove the grain bag and bring the water to a boil.
- 4.
Stir in Golden Light DME and boil for 60 minutes, adding Fuggle hops at the start of the boil.
- 5.
Cool the wort, transfer to a fermenter, and pitch the yeast.
- 6.
Ferment for 2 weeks, then bottle with priming sugar.
- 7.
Age for 2 weeks before enjoying.
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