For many, the coming of spring is marked by the blossoming of tulips and daffodils and the chirping of birds. While all of that is great and all, you can tell spring is coming at my house by the smell of roasted barley and the bottling of a nice Irish stout!
This will be the third spring that I will be brewing this particular stout and while it's not a terribly complicated grain bill, the finished beer's flavor profile is bursting with notes of coffee, dates and bacon. Throw in the fact that this brew rings in at a low ABV and is extremely drinkable and you have yourself a much tastier alternative than the green beer specials at your local swill hole this St. Patty's Day.
Step 1: Ingredients & Equipment
6 lbs. Maris Otter
2 lbs. Flaked Barley
12 oz. Roasted Barley
4 oz. Franco-Belges Kiln Coffee
1.5 oz. Cluster (60 min)
Irish Ale Yeast (White Labs WLP004 or Wyeast 1084)
- Hot liquor tank and/or mash tun and/or boil kettle (basically one or more 5+ gallon pots)
- Carboy or food grade 5-6 gallon bucket
- Hydrometer or refractometer
- Large funnel
- Long-handled spoon
- Hop bag (optional)
- Plate or immersion chiller, or an ice/snow bath
- Heat source
- Air lock (for carboy or bucket)
Though I feel as though I shouldn't need to mention this, here it goes:
Fire = hot, burn, ouch
Boiling water = hot, burn, ouch
Steam = hot, burn, ouch
I've had a steam burn before (not from this) and they royally suck, so be careful around hot things and open any lids away from your face. Also, since you should be having a homebrew with every homebrewing project (it is the golden rule), the warning about drinking and driving and/or operating heavy machinery also applies so don't be that guy/gal/cat and ruin someone's life.
Photos and brewing assistance by my wonderful wife, Sara.