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Grainfather Blog - Road to Homebrew Con: Ireland

By Sam Loader - Resident Grainfather Brewer 28/06/2018 09:13 Comments

Ireland

Ireland: Irish Stout

BREW RECIPE HERE - GRAINFATHER RECIPE CREATOR 

 

Overall Impression: A black beer with a pronounced roasted flavour, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavour can be dry and coffee-like to somewhat chocolatey.  

Aroma: Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, maybe lightly earthy or floral but is typically absent.

Appearance: Jet black to very deep brown with garnet highlights in colour. According to Guinness, “Guinness beer may appear black, but it is actually a very dark shade of ruby.” Opaque. A thick, creamy, long-lasting, tan- to the brown-coloured head is characteristic when served on nitro, but don’t expect the tight, creamy head on a bottled beer. 

Flavour: Moderate roasted grain or malt flavour with a medium to high hop bitterness. The finish can be dry and coffee-like to moderately balanced with a touch of caramel or malty sweetness. Typically has coffee-like flavours, but also may have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavour (often earthy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers. 

Mouthfeel: Medium-light to medium-full body, with a somewhat creamy character (particularly when served with a nitro pour). Low to moderate carbonation. For the high hop bitterness and a significant proportion of dark grains present, this beer is remarkably smooth. May have a light astringency from the roasted grains, although harshness is undesirable.

History: The style evolved from attempts to capitalise on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. Guinness began brewing the only porter in 1799, and a “stouter kind of porter” around 1810. Irish stout diverged from London single stout (or simply porter) in the late 1800s, with an emphasis on darker malts. Guinness was among the first breweries to use black patent malt for porters and stouts in the 1820s. Guinness began using roasted barley after WWII, while London brewers continued to use brown malt. Guinness started using flaked barley in the 1950s, also increasing attenuation greatly. Guinness Draught was launched as a brand in 1959. Draught cans and bottles were developed in the late 1980s and 1990s.

Characteristic Ingredients: 

Guinness is made using roasted barley, flaked barley, and pale malt, but other breweries don’t necessarily use roasted barley; they can use chocolate or other dark and specialty malts. Whatever combination of malts or grains is used, the resulting product should be black. Cork-type stouts are perhaps closer to historical London-type stouts in composition with a varied grist not dominated by roasted barley.

Vital Statistics: OG: 1.036 – 1.044 IBUs: 25 – 45 FG: 1.007 – 1.011 SRM: 25 – 40 ABV: 4.0 – 4.5% 

Commercial Examples: Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout, O’Hara’s Irish Stout, Porterhouse Wrasslers 4X

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