Nitro Irish Stout

IMG_0030I threw together this recipe sometime in early October 2015 and never really documented it; unfortunately it, like a few other beers, got lost in the mix amongst wedding beers and sour experiments. Here’s a quick recap and some tasting notes. 4 gallon batch, which was around 1040 OG.

  • 4.5 lb English Pale
  • 1 lb Flaked barley
  • 0.7 oz roasted barley (Briess)
  • 0.2 oz chocolate malt (muntons)
  • 0.2 oz crystal 40
  • 0.6 oz cascade 60 min
  • 0.3 oz cascade 45 min
  • WYeast Irish Ale


Overall I was extremely happy with this fairly close rendition of a Guinness.  It was easy to make, quick to ferment, and a really sessionable beer to have a pint of just about whenever. The nitro tap really works wonders for bringing out the smooth creamy body. The roast flavor was appropriate for a dry Irish stout – certainly not a coffee-forward aroma or flavor, but it got the point across. I would have liked a little more chocolate and burnt character to come through so I might try a different brand of roasted barley next time and/or up the chocolate malt at bit. The visual cascading nitro effect was there (see below), but more so when I used a thinner pilsner glass, less when I used a regular pint glass. Regardless, a really enjoyable beer that, in my opinion, tastes better than the 6-month-old Guinness keg that every bar has on tap 🙂




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Filed under All-grain, Malty, Nitro, Small Batch, Stout / Porter

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