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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 / 5.0177 ReviewsGreat service and highly recommend first time using this recipe kit can't wait to makeJanuary 9, 2018Purchased
1 month agoIt's new, !st beer was good, most I've made get a little better as they ageJanuary 4, 2018Purchased
7 months agoHouse StoutThis is our "house" stout. Our friends all like it and they think I'm very talented. I tell them I have to crush the grains and search far and wide for ingredients. They feel like they are getting something very special. They don't know that it is an easy to brew recipe and I'm not very talented at all. It is really good if you can let it sit in your kegorator chilled for a couple of months.September 8, 2017Purchased
over 2 years agoKiller StoutThere's nothing like a good homemade stout. The color is dark and it smells really good. It's a necessity for the home brewer to have on tap!May 2, 2017Purchased
11 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
1 year agoGreat 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
1 year agoCompares 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, 2016GreatGreat stout and was as good as described. Excellent beer, I strongly recommend it if you like a good dark stout.December 24, 2016Purchased
over 2 years agoGreat for stout lovers.This is one of my favorites recipes. Dry dark and smooooth. Yum yum!October 15, 2016
- Browse 10 questions Browse 10 questions and 22 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.I like Milk Stouts, Can I add Lactose sugar to the boil and get a Milk Stout? How much? When?Dry Irish Stout Extract Kit w/ Specialty GrainsBEST ANSWER: Lactose is a great addition to a stout to give it silky texture and great mouth feel. As an unfermentable sugar it adds great body and a sweet touch to your favorite stout. It's also being used by Brewers in other beers now as well, including IPAs, fruit beers, etc. The standard addition of lactose for a 5 gallon batch varies but many prefer 1 pound with 15 minutes left in the boil. Make sure you take this into consideration in your original gravity as lactose is in unfermentable sugar and will result in a higher original gravity than anticipated .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: My brew up with OG: 1.046 and FG: 1.012 which is a 4.46% ABV. Very happy with how it turned out.When I was done with the boil and began transferring to my fermenter I noticed that the color was an amber color. Is this the color it’s supposed to be?BEST ANSWER: My experience was that the color was a true stout color. About like Guinness. But, hey, if it tastes good, keep going and call it a brown ale.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.