Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Matthew Harrington of Raleigh, NC, won a gold medal in Category #15: Irish Stout during the 2021 National Homebrew Competition. Harrington’s Irish Stout was chosen as first out of 59 entries in the category.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Matthew Harrington of Raleigh, NC, won a gold medal in Category #15: Irish Stout during the 2021 National Homebrew Competition. Harrington’s Irish Stout was chosen as first out of 59 entries in the category.
Ingredients:
- MALTS & ADJUNCTS
- 20 lb. (9.07 kg) Maris Otter pale malt
- 6 lb. (2.72 kg) flaked barley
- 3 lb. (1.36 kg) roasted barley
- 1.5 lb. (680 g) chocolate malt
- HOPS
- 2 oz. (57 g) Nugget, 14.5% a.a. @ 60 min
- YEAST
- White Labs WLP004 Irish Ale Yeast
- WATER
- Ca 85 ppm, Mg 3 ppm, Na 33 ppm, SO4 93 ppm, Cl 119 ppm
Specifications:
Yield: 16 US gal
Original Gravity: 1.045
Final Gravity: 1.012
ABV: 4.30%
IBU: 33
SRM: 34
Efficiency: 76%
Directions:
Mash at 149°F (65°C) for 60 minutes and fly sparge for 20 minutes with 165°F (74°C) water using the same water profile as used for the mash.
Boil 60 minutes. At flameout, whirlpool through counterflow chiller for 20 minutes. Chill to 64°F (18°C). Pitch yeast and ferment 4 days at 64°F (18°C). Raise temperature to 66°F (19°C) and ferment for 4 more days, then increase temperature again to 68°F (20°C) for 6 more days, or until target gravity is reached. Cold crash, keg, and force carbonate to 2.34 vol. (5.2 g/L) CO2 at 35°F (2°C).
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