Irish stout is a great beer to brew in January. It has low alcohol and lower calories, so you can also feel good about drinking after a holiday season of over indulgence. It’s also highly drinkable no matter the weather.
Our all-grain recipe is easy, so it is great for beginning homebrews or experts (who might choose to put their twist on it! Stout ferments for 10 days, so plan to make in now, so you can drink it on St. Patrick’s Day in March.
Batch size: 5 gallons (5.25 gallons before packaging)
Original Gravity: 1.045
Final Gravity: 1.011
6 lb (2.7 kg) pale malt
2 lb (0.9 kg) flaked barley
1 lb (0.5 kg) roasted barley
2 oz (57 g) Willamette [6% AA] at 60 minutes
Nottingham dry yeast
Mash for 60 minutes at 152°F (66°C). Boil for 60 minutes following the hops schedule. Ferment 10 days at 64°F (18°C), keg or bottle, and enjoy!