Brewing an IRISH Stout is EASIER than You Think | Grain to Glass

In this video, I brewed a classic #Irish Dry #Stout recipe, modeled after a well known example from Ireland, but added my own spin on it with a 10 min East Kent Goldings aroma addition. Overall this beer is not very difficult to brew, and it is very forgiving. I had some issues with fermentation, so my beer took 3 weeks to reach final gravity, and unfortunately finished at a relatively high final gravity for the style, but still tasted great and surprisingly felt dry in the mouth anyway. The beer tasted like its classic roasty inspiration and had a nice earthy aroma note that I loved. If only it was on Nitro!
#homebrew
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The recipe for 5.5 gallons is below, your efficiency may vary:
“March Gladness”

4.0% ABV 34 IBU

7 lb Irish Stout Malt (sub golden promise or Maris otter) (62.9%)
2.5 lb Flaked Barley (22.5%)
1.25 lb Roasted Barley (11.2%)
6 oz Acid Malt (3.4%)

Single Infusion Mash for 60 min at 151 F (66 C)

Water (ppm): Ca: 82 Mg: 10, Na: 65 SO4: 78, Cl: 123, HCO3: 93

60 minute boil:
60 min – Add 1.7 oz (48g ) East Kent Goldings (5.3% AA)
10 min – Add 1 oz (28g) East Kent Goldings (5.3%)

OG: 1.044

1 package Wyeast 1084 Irish Ale

Ferment 65-68 F (18-20 C) for 2-3 weeks, raising temperature toward the end of fermentation to encourage attenuation.

FG: 1.014
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0:00 Intro and Welcome
0:11 Style Description and Approach
1:24 Recipe
6:06 Mash and Lauter
11:02 Boil
15:43 Fermentation Plan and Yeast Pitch
16:30 Fermentation Follow-Up
17:38 Pour and Tasting Notes
23:50 Potential Improvements
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Music:
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Track: Hawaiian Weekend — Igor Khainskyi [Audio Library Release]
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