- Product Details
- Arguably Ireland's most famous export, dry stout has a loyal following all over the world. Our kit has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley. Hop bitterness enhances the dryness, and the medium body makes for a very drinkable dark beer. This is one of the most popular styles among home brewers; after a few pints, you'll understand why.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Dry Irish Stout All-Grain Kit Brewing Instructions Regional Style British Original Gravity 1042 Total Time to Make 6 weeks
- 4.9 / 5.036 ReviewsJust Brew It!Brewed this as my first all-grain batch. Used mash in a bag technique and produced one of the best beers that I have ever made! Thick, long lasting head. Great roast character. I traded half this batch for for some of my friends moose burger and deer keilbasa. I'll have to brew more soon and keep it all for myself!Do yourself a favor and just brew it!January 23, 2011Great recipe, watch ferm temps!This recipe turned out a very good DIS. We tasted it side-by-side with a nitro-can Guiness and could barely make out the difference. The roast is good, and so is the diacetyl that comes off of the 1084, it really added to the mouthfeel. Fortunately most of the fruity esthers were kept in check (66F). In a local homebrew competition it placed 3rd in the stout category, and above all it tasted really great on my nitro tap. The liquid yeast is a must and I also produced a very nice fruity red ale after pitching on top of the rinsed yeast cake. I think next time though I would brew an irish cream ale, then red, and then DIS.December 6, 2010Don't care for 1084 Irish Ale YeastThis could have been a great beer. I feel like the yeast is to fruity for a stout. My wort temp stayed at 65 degrees throughout fermentation and turned out to fruity. Next time I will use a neutral yeast like WL001 or 1056. I harvested the 1084 yeast, but doubt that I will ever use it again.February 18, 2010dry stout / pumpkin stoutvery good base stout to work with . I made a pumpkin stout out of mine and it should turn out really good.November 1, 2015Always Good!I have brewed this beer both extract and all-grain with awesome results every time. Its a fan favorite in my garage pub and everyone compliments on the body and flavor. Its an easy brew to do and a great value on Northern Brewer!February 3, 2017Purchased
3 weeks agogreat products, great deals, greatgreat products, great deals, great beerOctober 17, 2016Great stout and ready fast!This is by far my favorite beer I've brewed to date. Tons of coffee and bittersweet chocolate flavor means it's also popular with my girlfriend. I fermented it with Wyeast 1084 and it was ready to keg in 9 days. A couple days of force carbing later and it's phenomenal. My only complaint would be that it's not as black as I hoped it would be, but I'm easily distracted from that when I take a sip. This recipe is going to be a staple in my regular rotation.July 23, 2015True to formDrinking one right now! Takes about 35 days from boil to perfect pint. Probably my favorite brew to date. Nice beige head with appropriate dry bitterness leaving a coffee/chocolate flavor dancing on your tongue at the end. Putting it on nitro is recommended if you wish to recreate the Guinness mouthfeel, on my CO2 tap this tastes a bit more like Guinness Foreign extra minus the alcohol. Fooled a few of my friends to think it was the real thing. I'll most likely rotate this beer in every 3-4 brews, it's a must try.May 16, 2012Simple Recipe with Complex FlavorsFirst, a disclaimer, i had some Wyeast 1098 from a previous batch which i used instead of the Irish Ale Yeast...This beer isn't a clone of Guinness, but it turns out a darn tasty and very drinkable beer. On bottling day, this beer had a rather one dimensional roast flavor, but as it has conditioned in the bottle, the flavors have really opened up. After three weeks in the bottle, there are more hints of coffee, bitter baking chocolate, and some nutty pizza crust notes.This beer would be awesome on nitrogen or in a cask. I would definitely buy this kit again.October 20, 2013Might as well be from DublinGreat kit, used the Wyeast & all grain. This is seriously close to the real thing. All I need is a nitrogen tap. Light, but full of flavor.December 8, 2011
- Browse 3 questions Browse 3 questions and 12 answersdoes this kit come with hops?BEST ANSWER: Yes, it does and is a good kit as it comes from NB- but I usually add an ounce of Kent Goldings with 5-10 minutes left in the boil. Seems to tip the hop/malt balance just slightly to the hop side.I like to do yeast starters for my brew day to ensure a good beer once it's finished. Would a yeast starter be overkill for this batch being it's of a lower alcohol content? I have the Omega 150 billion cell liquid pack.BEST ANSWER: I have never used the omega yeast so as far the cell count goes. With that being said I have always done at least a half liter starter even for the not so big beers. My usual is just do a one liter starter get a good swirl and put the whole thing into the wort.
Hope this helpsConsidering this for my first swing at bat in the all grain game... I looked at the recipe and I don't see liquid volumes (how much liquid for the mash? If there isn't sparging, then how much liquid goes into the raising the temp to 170, or is this all done in the same kettle (BIB) style and heat is applied to get the grain bed to 170? If there is sparging, batch sparge, fly sparge, how much sparge water? How much volume is the kit expected to yield). I'm brand new at this so any help is appreciated. Thanks in advance!BEST ANSWER: Hello Dave,
Thank you for choosing Northern Brewer! Your mash volume is going to be based on a grist ratio of 1.25 quarts of water to 1 pound of grain in the mash. So for this kit, you will need 11.25 quarts or about 3 gallons. Then for sparging, you can do batch sparging and calculate the water using this calculator http://www.brewheads.com/batch.php I recommend doing a fly sparge, as this will result in a more efficient extraction of wort. For fly sparge, you will simply just need enough water ready at 170 degrees to get your wort volume up to 6-6.5 gallons. The kit will make 5 gallons of wort/beer, and the extra gallon to gallon and a half is to accommodate for boil off. Sparging is the same as your mash out in the procedure. The slower the sparge, the higher the efficiency typically. A great resource to keep close is How to Brew by John Palmer http://www.howtobrew.com/ I hope that this helps, let me know if you have any questions!