How to Brew Irish Stout: From Dublin Pubs to Your Pint Glass

Irish Stout can be traced back to London in the early 1730s. Within time, the Irish stout became popular in Great Britain and Ireland.

The word, “stout” became a part of the brewing vernacular in a manuscript dated back to 1677. In this manuscript, stout was synonymous with strong beer.

In the 1700s the phrase ‘stout porter’ was to describe a strong Porter. Stout ales and stout porters were common until the end of the 19th century.

The Use of Brown Malt

The original Irish stouts had a very particular characteristic from one particular ingredient – brown malt. Brown malt was the lowest, roughest grade.

It was kilned as if it were like popcorn, as it would explode while being heated. It gave a very burned, acrid flavor or a “smokey tang” as Willaim Ellis wrote about it in 1736. 

Wheeler’s Malt Kiln Invention

Daniel Wheeler’s 1817 invention of the malt kiln certainly helped the brewing world. This allowed for the use of roasted malt and brough on a very unique taste to beer.

The results were a very dark, bitter roast to the malt without the smoky tang. This became known as what we know as black patent malt. 

Upon Taxation Comes Innovation

The next change for the beer world came in 1880 in the form of a new tax law. Ireland, as we remember from history class, was part of the United Kingdom then. Only malt was allowed to be in the grist for beer recipes.

The Free Mash Tun Act of 1880 allowed sugar and other ingredients to be added to the grist of an Irish stout.

The innovation came in the form of adding unmalted roasted barley. This allowed for other ingredients to be added to beer such as sugar, lactose, oatmeal, and yes, even oysters.   

Style Profile for Irish Stout 

Appearance

The color can be anywhere between jet black to a deep rich brown. A creamy-soft, long-lasting tan to brown head is expected for this style.

Aroma

Aromas of coffee coming from the roasted barley is common for the style. A slight chocolate, cocoa, and a slight graininess is present too. Esters are low to medium, but usually not present at all. The same can be said about the hops. 

Mouthfeel

The mouthfeel is smooth despite the high hop bitterness and high amount of darker grains. There should be a creamy quality to the palate with low carbonation and a full mouthfeel. Astringency might be present but should be low. 

Taste

The roast shines through in this style. There may be some acrid sourness with some bittersweet chocolate qualities on the palate. Dry coffee-like finish.

Medium to high hop bitterness compliments the sharpness of the grains. The creaminess of the beer is a balancing role, with the slight fruitiness and low hop flavor. 

Food Pairing

Irish stouts possess some wonderful tones of chocolate, coffee, and malt that pair greatly with rich foods. Pork (or any protein) with mole sauce, Kansas City-Style spareribs with barbecue sauce, a burger, beef and stout pie are all great ways to pair an Irish stout with food.

Baked macaroni and cheese and barbecued baked beans also pair wonderfully with an Irish stout. Desserts are a common pairing when considering an Irish stout; think chocolate, coffee. 

Tips for Brewing your own Irish Stout 

Grain

When considering the grain that you should use for an Irish stout, think about the unfermentable or complex sugars that might be added to the grist. Single and two molecule sugars are easily fermented. Some complex sugars can be broken down to simple sugars.

However, the more complex sugars that are added in your mash, the more unfermentable sugars are likely to be left.

Try avoiding crystal/caramel malts, Munich, Vienna, any Carapils, or dextrin malts. High quality pale malts and Golden Promise should be considered. Achieving the dark color and roasty quality of this beer.

Consider dark chocolate, roasted malts, and black patent all can give you the darkness and roastiness you need in an Irish Stout.   

Hops

English hops, such as Fuggle and East Kent Goldings (EKG) should be considered when brewing an Irish Stout, with Fuggles at bittering and EKG for aroma and flavor. The main objective when hopping an Irish stout is to find that balance between the roasty malt and the bitterness of the hops.

Yeast

An Irish yeast will have the nice low ester profile you are looking for in this beer. If you want to go the English yeast route, then pick one that has a low ester profile.

Be forewarned, many English yeasts have a high ester profile. White Labs WLP004 Irish Ale and Wyeast 1084 Irish Ale are good choices. Follow the temperature recommendations with any yeast that you pick. 

Mash Temperature

Mash temperature is very important to achieve a good dry stout. The right mash temperature will convert the complex sugars into simple sugars that can be fermented out.

A mash temperature between 140°F and 150°F (60°C – 65°C) will give you the most beta amylase activity. 

Irish Stout the By the Numbers

• Color Range: 25 – 50 SRM
• Original Gravity: 1.036 – 1.050 OG
• Final Gravity: 1.007 – 1.011 FG
• IBU Range: 30 – 45
• ABV Range: 4.0 – 5.0%

Irish Stout  Recipe

Grain

• 70%        5.5 lbs     Golden Promise
• 15%        1.5 lbs     Flaked Barley    
•   8%        10 oz       Chocolate Malt
•   7%          9 oz       Roasted Barley

 Hops

• 1 oz          East Kent Golding – Boil 60 min
• 1 oz          Fuggles – Boil 20 min
• 1 oz          Fuggles – Boil 10 min
  

Yeast

1.0 pkg    Fermentis SafAle English Ale S-04

Instructions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins

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Frequently Asked Questions

What is the historical significance of the term “stout” in the context of the Irish stout recipe?

The term “stout” has been synonymous with strong beer since 1677. By the 1700s, the phrase “stout porter” was used to describe a strong Porter. The Irish stout recipe has evolved over time, influenced by various ingredients and brewing techniques.

How does the dry Irish stout recipe differ from other stout recipes in terms of its use of brown malt?

The dry Irish stout recipe is unique because of its use of brown malt. This stout grain was the lowest, roughest grade, giving the beer a burned, acrid flavor or a “smokey tang.”

This characteristic sets the dry Irish stout apart from other stout recipes.

When looking to brew stout beer at home, what are the key ingredients to consider for an authentic Irish stout beer?

To brew an authentic Irish stout beer at home, one should consider using dark chocolate, roasted malts, and black patent to achieve the desired darkness and roastiness.

The stout beer recipe also recommends English hops like Fuggle and East Kent Goldings. An Irish yeast with a low ester profile is essential for the authentic taste.

What steps should one follow on how to make stout beer at home, especially focusing on the dry stout recipe?

To make stout beer at home, especially a dry stout recipe, start with selecting the right stout grain. Dark chocolate, roasted malts, and black patent are ideal.

Use English hops and an Irish yeast with a low ester profile. The mash temperature should be between 140°F and 150°F (60°C – 65°C) to convert complex sugars into fermentable ones. This process is crucial on how to brew a stout beer that’s authentic and flavorful.

Are there any specific tips on how to brew stout beer at home to achieve the creaminess and flavor profile of a traditional Irish stout?

When aiming to brew stout beer at home, especially an Irish stout, it’s essential to balance the roasty malt and the bitterness of the hops. The mouthfeel should be smooth, with a creamy quality to the palate, despite the high hop bitterness.

Achieving this balance is crucial for those looking to learn how to make a stout beer that mirrors the traditional Irish flavor profile.