Saint Paddy's Stout Suggestions

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GloHoppa

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I know there is another thread for this but since I'm selfish I'm starting a thread about what I should do for a Saint Paddy's day homebrew. :ban:

I definitely want to do a stout, but what kind?

I was looking around the recipe database and found some good Oatmeal and Irish Stouts, but no Cream Stouts...

Keep in mind I am too n00b for AG/Partial Mash so this will definitely be Extract...

Oh and I have the Bass Ale clone from Midwest going right now as well, so I can have a British ale around then too....

What do you guys think I should do..er..brew?:drunk: :mug:
 

Beerrific

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What do you mean by a cream stout?

I would suggest a nice dry Irish stout, and I think there is plenty of time to have it ready.

5lbs Pale English LME
2lbs Flaked Barley
1lb Roast Barley
Shoot for 55IBUs with a single addition at 60mins (English variety)
 
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GloHoppa

GloHoppa

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ajf said:
Oops, Sorry.

I confused Sy Paddy's day with Valentine's day. I agree there is time to brew a stout.

-a.
Not to be an EAC but WTF?!:confused: :drunk:
 

joshpooh

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GloHoppa said:
Not to be an EAC but WTF?!:confused: :drunk:
Agreed, St Patty's day is a sweet holiday where people get drunk and have a good time. No pressure either like New Year's eve. V-day on the other hand is a pain in the ass for guys that are committed whether it be g/f or wife, and a letdown for girls that aren't some guy's swmbo. You confused the worst holiday with one of the best. That is like confusing BMC with with some great homebrew.
 

kinison_fan

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Easy and very good extract recipe:

1 4 lb. Can Mountmellic Irish Stout Kit (pre hopped)
1 bag 3 lbs of Dark DME

Boil for about 30 minutes, cool and pitch yeast.

I brewed this on Thanksgiving morning, and I am drinking it now.
Everyone who has tried it really likes it-Unfortunately, if I don't start hoarding it, it will be gone by St Patty's Day.
 

InkPouchMan

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I just brewed the following on Saturday with St. Paddy's day in mind. Only my second batch! (Just started homebrewing this month) A guy at my LHBS suggested this, so it's not a newb's recipe...

And I know you said stout, but this seems just right for St. Pat's to me...

Start with a Brewer's Best Robust Porter kit. For reference, it's composed of:

6.6 lbs. Plain Amber LME
1/2 lb. Crystal Malt 60L
1/4 lb. Chocolate Malt
1/4 lb. Black Patent
1 oz. Cluster (60min)
1/2 oz. Willamette (5min)

(plus caps, priming sugar, yeast, grain bag. Hops are pellets.)

Add 1.5" of a stick of brewer's licorice (while steeping grains) and 12 oz. blackstrap molasses (with LME).

My OG was 1.062 (kit specifies 1.055). With 1-2 weeks fermenting, it'll have 6-7 weeks to condition in the bottle (I don't have a secondary) before the big day.

Any thoughts?
 
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