Stout Beer  

Stout. Most people think immediately of Guinness when they see that word, which is perfectly understandable, seeing that Guinness stout is the best-selling of the style, worldwide. It is, more correctly, just one of the stout styles. Guinness version is known as an Irish-style stout, and not just because it originated in Dublin. The Irish-style stout is drier than its English counterpart ( known as London style ), which includes which is a sweeter stout. While there are many similarities between the two, , the principal difference is how their roasted character is achieved. The Irish dry stout is defined by the rustiness of the unmalted roasted barley, while the sweet London stout uses chocolate malt in its place. Aside from the obvious contrast between the stouts’ sweet and dry character, the London style has a creamier texture – a slightly higher gravity and sweetness across the palate – this is the result of the use of lactose milk sugar ), which is un-fermentable. In many instances, this style is also referred to as milk stout.

Both of these stout styles share common ingredients such as the highly-kilned black patent malt, used for its colouring, and its bitter, almost charred, grain flavour. Top fermenting ale yeasts are also used by brewers of both styles.

There is a rare style of stout strongly associated with pre-Bolshevik Russia.

British brewers found favor among the czars of Russia, particularly for their brand of stout. Unfortunately, the English made stout did not travel well to St. Petersburg and other points east. To compensate for the short shelf life of their beer, the British brewers did as they had done for India pale ale that had been shipped to Bombay and Calcutta. They raised the gravity and increased the hop content. This complex brew, the resulting high alcohol, was greatly admired by the Russian rulers. This style has since become known as Russian stout, Imperial stout, or Russian imperial stout.

There are devotees of all the stout styles, but they are small in number. Stout is no thirst quencher, it is in fact known as the “steak and potatoes” of the beer world.


  • 2kg NFP Superfine Malt
  • 40g Goldings Hop Pellets ( 6.6% Alpha acid )
  • 20g Southern Brewer Hop Pellets ( 11% Alpha acid )
  • 1kg Spray Dried Malt
  • 300g Cracked Black Malt
  • 500g Treacle Sugar
  • 150g Lactose
  • 1 x German Alt Beer Yeast
  • 1 x NFP Beer Yeast Nutrient
  • 1 x NFP Brewing Salts
  • 1 x NFP Beer Finings
  • A pinch of salt
  • Start S.G approximately 1050
  • Final S.G 1010 or less

Take the crushed black malt place in a stocking & simmer on the stove for 30 minutes in 3-4 liters of water and then remove. Place your hops in a stocking & add to the black malt water simmer 10 minutes. Leaving the stocking in the water add the superfine malt, spray dried malt, lactose, beer yeast nutrient, brewing salts, salt & simmer 15 minutes. Remove the hop stocking and squeeze thoroughly. Put the treacle sugar in the brewing bucket, pour the wort into the brewing bucket & mix thoroughly with the wort. Fill up to 22 liters with cold tap water. Wait until temperature drops to 22 degrees Celsius and take S.G reading. Add yeast and leave to ferment. When final S.G reading is reached boil finings with 150ml water and pour gently over the brew. Leave 48 hours and bottle.

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