Happy Saint Patrick’s Day

I’m not going to pretend to understand all the politics related to St. Patty’s day. For me it’s an excuse to brew and drink what most would consider to be traditional Irish brews. So I present my version of an Irish Stout and Red.

Irish Stout Malt bill is pretty simple:

  • 6lb – Marris Otter – Pale Ale
  • 2lb – Flaked Barley
  • 1lb – Roasted Barley

The only hop addition is at 60 minutes:

  • 1.5oz Cluster Hops (7% alpha acid)

My brewing water goes through a softener. The only adjustment I made to the water profile was for PH:

  • 4ml lactic acid in mash water
  • 1ml lactic acid in sparge water

Mash profile include two steps:

  • 152F for 60 minutes
  • 168F for 10 minutes

Yeast used:

  • Lallemand Nottingham

The Irish Red Malt bill:

  • 7.5 lbs Briess Brewer’s malt
  • 12 oz Briess Carapils
  • 4 oz Special Roast
  • 2 oz Biscuit Malt
  • 2 oz Chocolate Malt


  • .75oz Willamette (5.5 % alpha acid) T-60 mins
  • .75oz East Kent Goldings (4.4% alpha acid) T-30 mins
  • .25oz East keng Goldings T-10 mins
  • .25oz Willamette hopstand for 10 mins

I used the same yeast. However, this brew is still pretty young. I hasn’t cleared up yet but this pic will give you an idea of what it looks like.