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- Product Details
Arguably Ireland's most famous export, dry stout has a loyal following all over the world. Our stout 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 Extract Kit Brewing Instructions Regional Style British Original Gravity 1042 Total Time to Make 6 weeks
4.6 / 5.0175 ReviewsI love this kitThis is my second brew of this kit and both have turned out fantastic. I used the dry yeast option both times. The first brew followed the directions exactly. the result was a surprising light, very drinkable and excellent tasting stout. I'm usually a 2-3 beer person on a night and I found myself drinking 4-5 with this, so I went through the batch quickly. The beer was light enough that I would characterize it as a beer fit for summer.For the second batch, I wanted to give it a bit more body so I asked the NB brew master if he had a DME he would recommend adding to the kit. I ended up putting in a 1/2 lb of Briess Golden Light DME in addition to what the kit required. No additional hops. The result is exactly what I wanted. A higher ABV but also a heartier beer, perfect for winter and early spring. I would not recommend adding more than a 1/2 lb. Kudos to the recommendation, NB.I'll continue to brew this as one of my main beers and adjusting the recipe based on the season.February 7, 2014Compares favorably to GuinnessFour weeks primary and after one week in bottles the taste is already very good. Strong, a bit bitter (a roasty bitter, not hoppy), with a nice lasting aftertaste. Satisfying like a good cup of coffee. Smooth. Compares favorably to Guinness in flavor.
For priming I used 95 grams of sucrose per NB's calculator. That gave it the right amount of carbonation for the taste / tongue feel, but not enough to generate or keep a good head (which was a nice creamy beige color). If I could keep the head through the whole glass, I'd call it one of my favorite stouts. Great job by NB.December 29, 2016Blowoff Hose Essential!Take Note: within 24 hours of pitching yeast this beer was very active, a blowoff hose is essential when brewing this beer. I used the Safale S-04 Ale Yeast and it did the job wonderfully.January 24, 2014Better than Guinness in my opinion2 weeks primary, 2 weeks secondary, 2 weeks bottle. I added a lb of DME to this just to give it a little boost. I also tried it side by side with Guinness. Wow! More malty and a more robust flavor than Guinness! Very easy to brew. If you like this style of beer, brew it. Great kit!March 18, 2013My Favorite Extract BrewI've been brewing for nearly a decade now, and I mostly produce all-grain beers; however this is one kit that I make over and over again. It's an easy beer to make and produces a great session stout. 2-3 weeks in primary then kegged and carbed on beergas. Served on a nitro stout tap. This beer has a bit more bitterness and robust roasted barley flavor than Guinness, both of which I prefer. The head upon serving out of my nitro tap is darker than the creamy white Guinness head, but that is most likely due to how I have the tap system set up.January 9, 2014Great BeerThis is a really great beer that does not try too hard to be a really great beer. You don't have to pay a lot, ferment for ever, add a bunch of ingredients in brew or fermentation... What beer was meant to be!February 3, 2017Purchased
9 months agobest dry stout for the bucktastes great and easy to makeI .have it in rotation with NB chinook ipa,with the guarantee NB has give it a go.tried a number of dry stout recipe kits from other folks but this one is a cut above and reasonably priced-to say the very least.February 25, 2017Purchased
7 months agoThanks!Just bottled my stout. I am so stoked for the finished product. I live in Alabama but I buy my home brewing components from Northern Brewer. Great prices and great delivery. Thanks!October 13, 2015Easy to make. Inexpensive kit. Better than Guinness!This was my first home brew after getting a starter kit as a gift. It was easy to make and I love the flavor. Dark and roasty, yet mild and smooth. I like it better than Guinness, although that's probably because I made it myself. And it's one of NB's least expensive extract kits. I'm hooked on home brewing and I will definitely be brewing this one again.December 18, 2013
Browse 8 questions Browse 8 questions and 18 answersbrewed this kit with the dry yeast and added 1lb DME at boil and it was aggressive and blowing foam thru the blow off hose in 4hrs for 24hrs now some 40hr later its just burping about ever 5 seconds. Question is can I or should I add more yeast to this one or the next batch that I brew or is this normal ? ..ThanksBEST ANSWER: Hi Jeff,
This is completely normal. The yeast sounds like it was nice and healthy to chew through the wort as fast as it did, causing a blow-off. I would recommend not adding more yeast, but rather waiting for fermentation to stop completely then rack or bottle as you see fit. If you ever have any doubt if the yeast is working properly, you can take a gravity reading every few days to see that it's stopped. I usually just give the yeast 2 weeks, then rack to secondary or bottle/keg depending on your setup.
DanBrew day tomorrow for this kit, considering adding a bit of Irish Whiskey after the first fermentation.... Interested in your thoughts on adding it,.BEST ANSWER: I added almost a guart of a good signal barrel whiskey to the secondary fermentation carboy. I also added about half the amount of mid range oak chips. Kept in secondary for 22days before I bottled. Came out great. Pick a good whisky because you will taste it.Relatively new Brewer here! Brewed this stout over the weekend and chilled the wort with an immersion chiller. Primary fermentation began in less than 12 hours (active, but not aggressive) and krausen formed. However, after 2 days, the krausen has subsided and the color of the brew turned to a cloudy, lighter color. From the bubbling in the airlock, I can tell it is still quite active.
--> Is thus color change and loss of the krausen (despite ongoing primary fermentation) normal? In addition, what is a good indicator for going from secondary to bottling? Thank you for your help!BEST ANSWER: I would not be concerned by what you see. Every ferment is unique and nothing described here sounds troubling. The ultimate way to know that the beer is done fermenting in the primary is with a hydrometer. Otherwise, in most cases, seeing the kreuzen fall off the top of the liquid is also a very good indicator that the yeast are done fermenting...airlocks are unreliable and you could just be seeing gas being released out of solution or from the fermentor, not actually being produced by fermentation...so it does not tell us much. I would still not transfer a beer to secondary until it has had at least 1 week in the fermentor, every time.
You can also refer to the time frame in the instructions. Following those will guarantee you get good beer out of it. Otherwise...the correct answer is wait until the foam drops, wait at least another day or two, consider checking gravity with a hydrometer and then waiting 2 days and checking again to make sure that number has stopped changing.
I hope this is helpful! The other powerful indicator is flavor - so if there is an issue, usually you can taste it. SO if all else, follow instructions and just taste the brew at every stage to see what is happening.What is the optimal temperature for the secondary fermentation?BEST ANSWER: The Northern Brewer Dry Irish Stout is probably my favorite brew
though, as an idea of my taste preferences, their German Alt, and
Innkeeper rank very close.
I assume this relates to higher than normal brewing temperatures. Living in Tucson, I do mind the season and try to avoid brewing in the worst of the heat and also have built a small evaporativly cooled fermenter box to protect against excessive temperatures.
Reviewing my brew logs I find that 4 years ago, before I began doing secondary fermentation in a keg, that I had bottles that were primed and conditioned under less controlled circumstances in an area not
well air conditioned, at about 77-78 deg. I did not discern any ill effects on that batch.
Realistically I think the limited amount of high alcohols or esters produced by 120 to 150 g. of priming sugar, at a somewhat high temperature, will pale in comparison to those resulting from a high temperature primary fermentation of 5 1/2 pounds of sugars.
Happy brewing.When to add an extra 1 lbs of dark dme during the boil?BEST ANSWER: Dry Irish Stout kit doesn't call for an extra lbs of dark DME.
Its made from light malt with roasted barley added for color and flavor.
If you must add dark DME, I would just add it for the full 60 min boil.
remember Dry Irish stout is normally a lighter beer in body, if you make it too heavy you wont be able to pour your Black and Tans to enjoyWhat is the better to add to boost ABV to around 5.5 DME or dextrose?
If DME, dark or light is better?and how much?BEST ANSWER: I brewed this before and used a pound of table sugar to boost abv by 1%. It dried out the flavor slightly but IMO improved the beer overall.Can anyone tell me the ABV on this one? Thanks!BEST ANSWER: It should end up at about 4 or 4.5% ABV.Could you use Maris Otter LME as opposed to Golden LME? Would that be overkill with the Roasted English Barley or would it just take the beer out of the Irish Stout style? Just curious if it could be done, and what it would be like?BEST ANSWER: You certainly could use MO LME instead of the Gold. Maris Otter is an English 2-row so that would be a fine substitute without changing things to much.