BJCP 15B · Stout
Irish Stout
| Stat | Range |
|---|---|
| OG | 1.036 – 1.044 |
| FG | 1.007 – 1.011 |
| ABV | 4% – 4.5% |
| IBU | 25 – 45 |
| SRM | 25 – 40 |
Appearance
Jet black, opaque even held to light. Tan to off-white head, dense and creamy with very high persistence — the classic "cascading" head from nitrogen pours.
Aroma
Moderate coffee-like roast aroma, sometimes with light chocolate undertones. Light hop aroma at most. Low fruity esters. Clean fermentation.
Flavour
Distinct roast character — sharp, espresso-like, never burnt or harsh in good examples. Light malt sweetness in the middle. Dry, drying, often slightly acidic finish from the roast.
Mouthfeel
Medium-light body — lighter than its colour suggests. Moderate carbonation if bottled; low carbonation with high nitrogen if draught.
History
Developed in Dublin in the 18th century as "Stout Porter" (the strongest porter on offer). Guinness has defined the global perception of the style since the 19th century.
Commercial examples
- Guinness Draught
- Murphy's Irish Stout
- Beamish
Irish stout is the dry, low-strength cousin of British porter and the great-grandparent of American imperial stouts. The defining choice is the dark roast grain bill — classically a mixture of pale malt, flaked barley (for head retention) and roast barley (for the sharp espresso bite). We approximate this in our recipe with chocolate malt where roast barley would traditionally appear.
For the cascading-head visual effect you need a draught system with nitrogen; bottled stout will look and taste different (but is still excellent).
Recommended ingredients
- Maris Otter Pale MaltThe classic British base malt. Rich, biscuity wort with enough enzymatic power to convert itself and an adjunct or two alongside.
- Chocolate MaltA roasted malt that delivers chocolate, espresso and dark-cocoa flavour. The defining colour and flavour grain of porters and brown ales.
- East Kent GoldingsThe English noble. Earthy, gently floral, slightly honeyed — the hop character of British ales and the foundation of cask-conditioned bitter.
- Fermentis SafAle US-05The dry-form American ale workhorse. Clean, neutral, high attenuation — the right choice when you want your malt and hops to do all the talking.
Example recipes
Learn more
- Malt overview — base, specialty, and roastHow malt is categorised, what each category contributes, and how to read a malt spec sheet.
- Mashing — controlling sugar profile and bodyWhat happens chemically during the mash, why temperature matters, and how to step-mash for traditional Continental styles.
- Water chemistry — a practical introductionWhy brewing water matters, how to read a water report, and target profiles for the styles most homebrewers attempt first.