With St. Patrick’s Day approaching – green apparel, corned beef and cabbage (yum), four-leaf clovers and leprechauns aside – we mainly think (whether good or bad) of beer. And stout is the quintessential quaff of dear old St. Patrick’s day.
Home brewers, being the great planners they are (wink), often think of brewing beer for seasonal events too late, stout for St. Patrick’s day being one of them (don’t get me started on people thinking they can brew Oktoberfests in late September). So you have been warned!
On to the recipe! This recipe features one our new favorite base malts, Stout Malt from Malting Company of Ireland. While the malt may be new to us, Malting Company of Ireland has been producing malted grains since 1858. In fact, if you have had a commercially available top tier Irish Stout before, then you’ve probably tried this malt. Stout Malt is a workhorse of a malt, and don’t be fooled by the name, it is a very versatile, low color, base malt that works great with many styles of beer.
The roast character for this beer is pronounced and complex. This is achieved by using a blend of Crisp Roasted Barley, Black and Chocolate malts. For added depth and flavor reminiscent of dates, a touch of Simpsons Double Roasted Crystal (DRC™) is used. If you haven’t tried DRC™ yet, you’re missing out.
Three Crows Stout
Target OG: 1.046, Target IBU: 30–35
7.5 pounds Malting Company of Ireland Stout Malt
12 ounces Crisp Roasted Barley
8 ounces Crisp Chocolate Malt
4 ounces Crisp Black Malt
4 ounces Simpsons Double Roasted Crystal (DRC™)
.75 ounce of East Kent Goldings at 60 minutes
.75 ounce of East Kent Goldings at 30 minutes
Fermentis Safale S-04
Mash in all grains at 152°F for 1 hour.
Roasted malts are acidic, consider adding calcium carbonate or sodium bicarbonate to your mash water.
Bring to a boil, then boil 60 minutes.
Ferment at 68°F until fully attenuated.