This Irish stout recipe comes from Alex Lawes, head brewer and founder of Whiplash Brewery (Dublin, Ireland). It is featured in the article “The New Black Stuff: Ireland’s Craft Brewers Reimagine the Old Standard” (March/April 2023 Zymurgy magazine), showcasing the wave of new local craft nitro stouts that have hit the Irish market since 2021.
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Slow Life nitro stout from Irish brewery Whiplash can be described as a stout with the drinkability and appeal of a café au lait. While this recipe can be brewed and served on CO2, it is intended to be served on nitrogen for an authentic Irish stout experience. Find the nitrogen instructions at the end of the recipe.
This Irish stout recipe comes from Alex Lawes, head brewer and founder of Whiplash Brewery (Dublin, Ireland). It is featured in the article “The New Black Stuff: Ireland’s Craft Brewers Reimagine the Old Standard” (March/April 2023 Zymurgy magazine), showcasing the wave of new local craft nitro stouts that have hit the Irish market since 2021.
* * *
Slow Life nitro stout from Irish brewery Whiplash can be described as a stout with the drinkability and appeal of a café au lait. While this recipe can be brewed and served on CO2, it is intended to be served on nitrogen for an authentic Irish stout experience. Find the nitrogen instructions at the end of the recipe.
Ingredients:
- MALTS
- 5.6 lb. (65%) Maris Otter
- 1.3 lb. (15%) Flaked Barley
- 11 oz. (8%) Carafa Special II
- 9.5 oz. (7%) Brown Malt
- 7 oz. (5%) Amber Malt
- HOPS
- 0.75 oz. Hallertau Magnum, 14.5% a.a. @60 min
- YEAST
- White Labs WLP007 Dry English Ale Yeast or Fermentis SafAle S-04
- ADDITIONAL ITEMS
- Antifoam agent, optional @ hot break
- Kettle finings, optional @ 10 min
- Yeast nutrient @ 10 min
Specifications:
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.047 (11.7°P)
Final Gravity: 1.013 (3.3°P)
ABV: 4.5%
IBU: 43
SRM: 31
Directions:
Mash at 154°F (68°C) for 60 minutes. When the boil is rolling, add a natural antifoam or minimal hops for hot break. Boil 80 minutes, adding hops, kettle finings, and yeast nutrient as indicated.
Cool to pitching temperature of 66°F (19°C) and pitch yeast at a rate of 0.8M cells/ml/°P. Ferment at 66°F for 7 days. Test for diacetyl and cold crash with finings if possible.
NITROGENATION OPTION
Disclaimer: Gas in any pressurized environment is a dangerous thing. Check the blowoffs of any pressurized equipment with the supplier before attempting anything outside its design spec.
Keg beer and build the carbonation level to 1.2 vol. (2.4 g/L) of CO2.
Add nitrogen. The method I would recommend for a home setup is to push nitrogen through a carbonation lid (a special lid with a sintered stone) on a Corny keg. Corny kegs can comfortably take 45 psi of nitrogen.
Bring the keg to 2.2 bar (32 psi) or as high as 3 bar (44 psi) if possible and allow the nitrogen to slowly dissolve. This takes some time, and without gas testing equipment, the pour is your only indication.
Pour at a top pressure of 38 psi (2.6 bar) through a creamer nozzle, ideally with nitrogen top pressure so as to avoid any further carbonation pickup. A full pint at 4–6°C (39–43°F) will take 2 minutes to settle and will have 10–15 mm (about 0.5”) of head depending on the shape of the glassware.
Send me a picture of said pint with plenty of details on how it’s drinking.
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