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INSTORE & CURBSIDE - M-F 9-5pm. Sat. 10-2 - Winery open by appointment only
Irish Stout Recipe

Irish Stout Recipe

Irish Stout

Irish Stout (23 Litres)

A rich, dark brew displaying coffee, chocolate and licorice aromatics, roast bitter notes with a dry finish.



  • Colour: Black
  • Body: Medium
  • Bitterness: Medium
  • Approx. Alcohol Level: 4.6% ABV
  • Naturally Carbonated: Natural


STEP 1: Mix

In a sanitised fermenting vessel (FV), mix the Brew Enhancer 3 with 1 litre of hot water. Add the Irish Stout and stir to dissolve. Add cool water to the 20 litre mark and stir vigorously. Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 21C. Sprinkle yeast and fit the lid.

STEP 2: Brew

Try to ferment at 21C. To avoid the risk of overcarbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days. We recommend the use of a hydrometer to check the specific gravity (density) of your brew.

STEP 3: Bottle

Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place We recommend the use of PET bottles or reusable glass bottles designed for storing beer.


Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.

STEP 4: Enjoy!

While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - Stout can be consumed early but also benefits from extended conditioning. The coffee, chocolate and licorice aromas that can be associated with Stout are more pronounced if the brew is served less chilled (or with less fizz - reduce priming rate) than normal.

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