How to Brew A DIFFERENT IRISH STOUT (And Serving it on a BEER ENGINE)
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- เผยแพร่เมื่อ 7 ก.ค. 2024
- It's been two years since I made an Irish Stout for St Patricks day, but this year I decided to go for a slightly different variation on the style: the bigger, roastier Irish EXTRA Stout! And of course, I had to serve it on my beer engine for that cascade and nitro smoothness!
HOW TO SET UP A BEER ENGINE WITH KEGS: • How to SERVE YOUR OWN ...
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Recipe on Brewfather: share.brewfather.app/9TrHZM8m...
Recipe for 5 gallons (19 L) , your efficiency may vary:
"Facedown on Lansdowne"
5.1% ABV 35 IBU
8 lb Simpsons Maris Otter (65.3%)
2 lb Flaked Barley (16.3%)
0.75 lb Thomas Fawcett Roasted Barley (6.1%)
0.5 lb Simpsons Crystal Light (4.1%)
0.5 lb Simpsons Chocolate Malt (4.1%)
0.5 lb Simpsons Black Malt (4.1%)
Mash:
Single Infusion mash at 152 F (67 C) overnight
Water (ppm): Ca: 104, Mg 7, Na 53, Cl 131, SO4 100, HCO3 133
Add to 8 gal (30 L) RO water: 4g Gypsum, 2g Epsom, 8g CaCl2, 5g Baking Soda
60 min boil:
60 min - 2 oz (56g) Challenger (4.5% AA) (29 IBU)
10 min - 1 oz (28g) East Kent Goldings (5% AA) (6 IBU)
0 min - 1 oz (28g) East Kent Goldings (5% AA) (0 IBU)
OG: 1.057
Yeast: Imperial A10 Darkness
Ferment for 1-2 weeks at 65 F (18 C). Package and naturally carbonate. Optionally serve via beer engine/hand pump.
FG: 1.018
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0:00 Intro and welcome
0:34 Beer description and approach
1:46 Recipe
6:18 Brew day
8:16 Fermentation plan
12:45 Fermentation follow-up
13:36 Beer engine pour and tasting notes
21:39 Potential Improvements
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#irish #stout #stpatricksday #extra #ale #beerengine #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain - แนวปฏิบัติและการใช้ชีวิต
Sir, you are a master artist of brewing beer. You deserve a PhD for your efforts. No other channel comes close. Thank you so much.
Thank you so much for the kind words, and for the superchat!! I'm not a master, just someone who's learned a thing or two and enjoys sharing it with anyone who will listen! Plenty of great channels out there who do things better than I do but I'm very glad you enjoy mine so much. Cheers!
Thanks!
Holy crap thank you!! I just got back from some training and saw this. Thank you so much, that was incredibly generous!
Great video, keep em coming...
Cheers, Steve, enjoy!
Thanks Vesko!
I really love beer
That looks great! Also, many plus points for the beer engine!
Glad you enjoyed the video!
Sounds delicious Steve! Love the idea of serving it on cask too.
Gotta get as much as I can out of this beer engine!
Looks delicious ❤️
Thank you!
Looks delicious! I need a stout on tap here soon as well. Cheers, Steve 🍻
Stout season is coming to an end soon!
WY 1084 deserves a shout-out as an Irish beer yeast. it is becoming my go-to yeast for any stout and especially Irish reds!
Wyeast 1084 is the same exact strain as imperial darkness. Imperial gets me an extra 100B cells per pack though so that's why I prefer them.
Great video again. That's very similar to my recipe for stout. I have brewed it as an Extra Stout, it came in at 6.0%. I have also brewed at a lower ABV, but added 200g of toasted coconut at 10 mins of the boil, and 300g into the fermenter after 3 days, an experiment that really paid off.
Love this - doing the same coconut addition in secondary with an american porter and it's progressing nicely!
Sounds really interesting! I personally am not a big fan of the coconut flavor so I haven't tried this but I'm sure plenty of folks are!
I love natty carbed brews. So much smoother.
Few things taste as good as an Irish stout... looks great and clearly someone had fun filming the pour
I had such a good time getting those shots!
Hell yeah man!!!!!!!
😎👍🏻👍🏻🍺🍺🍺🍺
I’m a believer in blending roasted malts now. I recently brewed a stout following Treehouse’s guidelines of a 1:1:1 blend of roasted barley, chocolate malt, and Carafa special III. It came out really smooth despite having more roasted malts than I’d typically use. I think if it had been all roasted barley, it would have been unpleasant.
Chocolate is a roasted malt as well just a shorter roast. And with that I mean a couple of seconds shorter
I just go all in on black malt
@@Mikkogram there are very significant differences in character and Lovibond within the “roasted” category, especially among English malts (which I prefer to use in my ales).
Carafa Special III is also a dehusked malt, so it has a very different character despite its high degree of roast.
I wholeheartedly agree. Early in my brewing journey I used to just toss a bunch of roasted malts in there because that's just what you did. Took me a lot longer to understand why that was the case
Hey there "new" DAD 👶🍼I too love the Irish stout and the dark Belgian beers 😃 Up here it's spring. So it's time to brew: THE LAWN MOVER BEER ☠😆 A cream ale made of 80% pilsen malt, 20% yellow corn, Perle hops to 16 ibu's. Fermented with US05 yeast. Also I have a kit of westvleteren 12 that has to mature at least 6 month's. Guess it's gonna be a Christmas beer 🎅🎄Happy brewing out there 🍻
Sounds excellent! Cheers!
I don't have the time or energy to get back into brewing beer at home. But you're really, REALLY, pushing me to get back into it. My friend (who is a brewer in Colorado) is sending me 6-pack samplers of his favorites. I have always loved beer, ever since my introduction to real beer, an ordinary bitter served at Coopersmith's in Fort Collins, Colorado. And then I had their IPA, Punjabi. It all rocked my world. Now, I want to taste/experience British ordinary bitter, fermented in a week, and kept 2 more weeks or so in wooden kegs, at cellar temperature. The way they did it before any modern technology. Something like that. This video is the closest yet I've seen to that idea. Well, off to some Dragon's Milk, and to eat dinner. Cheers.
I'll keep doing my best to get you back into it haha. This is not my only video describing how I set up kegs as casks and the beer engine if you want to know more. Can't say I have any experience with wooden casks but you should be able to find small steel casks for the homebrew scale
I like the crew at claw hammer. They show no brew day goes perfect. I can relate to that. Since you use northern brewer I have a few grains that are great 1root shoot 2 1921 malt 3 Irish malting company. Irish stout malt. All my stouts I use Marris otter and Irish stout malt. As my base malt
Awesome video yet again! I am brewing a red this year - trying for a super malty version this time.
Best of luck with the brew!
Great video, AB! Don’t do what I did! I brewed in the 90s to 2000s, bought a house, the wife and I had a kid….and another…… and another and that killed the hobby for me. That is until 2 years ago when I picked it back up again after a seventeen year hiatus. To paraphrase Dory….just keep brewing! Just keep brewing!
On the topic of yeast, I’m assuming WLP 004 Irish Ale yeast would be a good choice for this type of beer, yes?
I have no intentions of stopping, but its definitely a bit tougher to get brew days in. Still totally worth it! And yes any standard irish ale will work great (I think that's probably the same strain)
Been loving your content for years mate.
Another cheat hack for the nitro is using a kids medicine syringe
With a 5ml syringe, draw 1ml of beer, remove from liquid then draw the remaining 4ml to aerate .
Insert into beer and inject hard and hey presto, the nitro effect on a budget (not my invention but use it all the time for my imperial stouts)
I've tried that a few times, definitely a great trick!
Used to live on Lansdowne Avenue, in Winnipeg 😅
Just tapped my Irish Extra Stout last week.
Slainte!
Great Video. I reworked your recipe to suit my LBS,s supply list. My BU/GU came out a little lower at.56, but I think this should work. I could adjust it, but I will have to wait and see what the strength of the hops after purchase. Again thank you.
Best of luck with the brew!
I'm jonesing for some foreign extra. Guinness did you hear that. I'll just have to make it yet again. ESB, gone. Any fullers, gone. Mild. Sweet stout. Double. Just started a bitter last week. Looking forward to it. Similar hops/recipe to Chiswick bitter. Might whip up a stout for this holiday. Thanks for sharing
Great stuff! Glad you enjoyed the video!
I’d love to see some experimentation with the hand pump and some non-English beers. Maybe a blonde ale with coffee a-la Bean Flicker by Odd Side Brewing or a golden stout. Great video as always! Can’t wait for the next.
Great idea!
a touch of smoked malt would be interesting. i will be doing another irish stout come october. i prefer darkER beers in the winter
That is an awesome idea!
I need to set up my beergas blender.
A great budget cheat for getting that beer engine feel is to use a syringe. Get a 10 to 30mL syringe (no needle), pour your beer into your glass, then draw some beer into the syringe and then syringe the beer back into your glass from an inch or so above the beer. You get to knock out the CO2 and you get the cascading effect. Do this a couple of times and you will have replicated the beer engine/nitro delivery.
It's a great trick that I've done a few times in the past!
Adding 2.5-5% table sugar also gets the FG down too.
I am a big fan of Guiness Foreign Extra. It is supposedly popular in the Caribbean and South Africa. And I think it is brewed in these places(?) and not shipped there. I am sorry to report that I have not encountered it in the Caribbean places I have been :(. My recipe has been fine, but always looking for improvements. The 3rd dark malt, 1:1:1 is interesting.
It's a neat beer! Glad you enjoyed it!
Slàinte, a charaid!
A beer engine is a dream, but maybe some day)
They aren't too expensive if you can find them used or secondhand on ebay!
I get a woody every time I see that Engine doing its thing.
Lol glad you enjoyed it
Technically speaking a proper irish cask setup is an old flat cask and a young, well carbonated one. This is what the two pours in a Guinness pour emulate
Thanks for the info!
Looks amazing. Question: Have you thought about transitioning to a 3 vessel system? Getting ready to return to the states and will need a new setup, I'm stuck between going clawhammer/spike solo vs a 3 vessels herms. Any insight?
I don't think I will ever go to a 3 vessel system unless I can CIP the whole thing and have three times the space now. For me the best thing about a single vessel system is the cleanup and space savings
Sir....being a new father, imbibe with caution. There are few worse hells than a poopy diaper with a wicked hangover. *
*voice of experience there
Good advice!
Great video as always! With your overnight mash do you hold the temp all night or just for an hour and let it sit and passively cool until you boil in the morning?
You can do either. Since I have a system that can hold the temp that's what I do
@@TheApartmentBrewer thanks for letting me know! I have done overnight mashing more often than not but let the temp fall after an hour or so of mashing at 152. Cheers!
Note to self... Set up a beer engine
Do you recommend doing an overnight mash?
Depends on your circumstances. Are you short on time to brew? If so then yes. If not, there isn't really a specific reason to do it
Hey Steve. Like your videos, but I have one question. Why do a lot of home brewers (mostly Americans) tip the whole yeast starter into their brews? I always crash mine first and then, tip off the 2 litres of highly oxygenated wort. Especially as you’re making a dark beer. I mean if it works for you fine, but I don’t get it and wondered if you know any advantage in it. 🍻
As an American, I agree. I don't do that (also never noticed we do it more often). One possible reason I could think of: his starter is still mildly active which will cause fermentation to start, and ultimately finish, sooner. It could mean the difference in a single calendar day? Besides that, I don't know.
I've done both. I really don't see a difference and neither did multiple of Brulosophy experiments. That 2L of highly oxygenated wort gets processed by the primary fermentation. If you have time to do it, sure, if you don't don't let it stop you. I see it as another way, why would you do it if it doesn't change the outcome?
Surely it would dilute a 6% beer though, and give you 2 more litres in the keg you don’t need unless you’re bottling some.
A great question I get all the time. The reason I pitch the whole atarter is because I don't want to waste any yeast that's spent all that time growing. Whether or not the starter beer is oxidized doesn't really matter, and the dilution factor is really negligible. The starter ABV comes out to around 4.5% so it's middle of the road for most beers. The beer I won an NHC Medal for used a whole starter pitch, based on that and plenty of publicly available experiments that show there's no impact, I don't decant.
I decant a lot of the liquid from the starter because I’m afraid I will get that extract flavor in the beer. I also don’t want that starter liquid to affect the color at all. Therefore, I dump the extra and leave just enough in the flask so I can swirl up the yeast on the bottom.
Any idea why it didnt attenuate?
Not totally sure, it theoretically shouldn't have quit that high so maybe it flocculated early?
That sucks you have some infection in the engine. My ground water is already at 74 down here in Florida.
It happens, these things are not easy to keep clean!
How do you think it would taste after a beer poker hit it?
That's a cool concept!
A quick question: why are you brewhouse efficiencies so low? Idk if its the site im using (brewers friend) or not but it's only putting your elbrewhouse efficiency at 64.62%. I'm not criticizing or anything, just curious.
Probably due to a difference in brewing setup. If you click on the brewfather link for the recipe in the video description it will give you the actual BH efficiency I'm getting on my system which was 73%
@@TheApartmentBrewer Ah okay, I'm still some what green to this whole brewing thing so I was just asking. But I see where your efficiency is listed. I'm wanting to make this beer sometime this week so wish me luck. Also I love the videos, they're very informative for beginners like me.
No worries! Efficiency usually varies wildly depending on your equipment, whether or not you sparge, how much water you're adding at the beginning, etc. It's a general guideline, try not to get too wrapped up in hitting a particular efficiency when you're starting out. Enjoy the brew!
Hey dude. Keep it simple . just prime and bottle the stuff
4.5% AA Challenger ? What is the world comming to?
I also was quite surprised by the low AA, hence using 2 oz to bitter!
St Paddy's Day.......Paddy is a form of Patrick (like Pat) while Patty is a shortened female name or a burger / flattened serving of food
The Irish either say St Patrick's or they say Paddy's, to be a bit more easy going. Americans like to say St Paddy or St Patty.
Cheers!
Paddy = male
Patty = female
That's the way I've understood it.
I wouldn't drink such an Irish stout... A store-bought Guinness is better)))
To each their own but how do you know if you haven't tried my beer?
@@TheApartmentBrewer Over time and experience, you begin to perceive the written recipe to taste. However, there was a mistake with the Quakes, I did not expect a trick from them)))
There is no air being introduced when hand pumped. The bubbles are generated from the carbon dioxide coming out of solution. Nitro pours simulate the hand pump pour. Nitrogen pours are designed to have the beer come out of the restrictor plate at a high pressure of 30 psi. Carbon dioxide at this pressure would be too foamy and that is why nitrogen is used as it is not soluble in the beer and creates the creamy head just like a hand pump pour.
Thanks for the correction, I got my details mixed up. I do believe air gets mixed in both the cylinder and with the sparker as the beer sloshes around the glass but it's not the whole picture.
The only air introduced is only at the cask to take up the space from beer being pumped. The sparkler is similar to the restrictor plate in nitro pours. Designed to force the carbon dioxide out of solution. The air being introduced at the cask is why cask beers have a short shelf life. Beginning each day, the first pint is pumped to clear the beer line and is discarded.
Hand pump beers are poured with the beer coming out at the bottom of the glass, nitro pours from the top. Two different styles of pours to give the same results. Both pours do not introduce any atmospheric air at all. The hand pump is hydrostatically sealed from the cask to the pump.
From the info from the online dictionary, it states aeration from the sparkler. Mis application of the word. The beer does NOT come out of the sparkler like water from a faucet aerator. The beer is being forced thru the sparkler at a high pressure forcing carbon dioxide to boil out of solution causing the cascade effect on the beer. @@TheApartmentBrewer
Thanks!
Thank you so much!!