Beamish Irish Stout pours very dark reddish brown with a creamy beige head. Aroma has notes of roasted malts and chocolate. Taste is rather similar with malts, chocolate and a hint of liquorice. Finishes with moderately crispy floral notes. Smooth mouthfeel, slightly watery.
5 Gallon yield, malt extract recipe
1 can Muntons Dark Malt Extract
1 lb Amber DME
12 oz. Caramel Malt 120L, milled (for steeping)
6 oz. Chocolate Malt, milled (for steeping)
4 oz. Roasted Barley
1 oz. Fuggle hop pellets for bittering (AA=5-6%)
2 oz. Hallertua hops for flavor and aroma
UK Ale Yeast (White Labs # WLP002, WLP004, or WLP005,) or your favorite ale yeast
Heat 2-3 gallons of water to 175 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract and DME until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Fuggle hops. When there are 15 minutes remaining on the timer, add one ounce of the Hallertua hops. Sprinkle in the remaining ounce of Hallertau hops little by little over the last ten minutes of the boil. After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 68-70 degrees Fahrenheit.
O.G. = 1.050-1.052
F.G. = 1.010-1.012
ABV = 5.3%