YMK Irish Dry Stout

Home Beer Brewing photo for YMK Irish Dry Stout

The national beer of Ireland, stout was originally a strong style of porter called “stout-porter.” It is a black, bitter, and complex brew, deriving much of its character from roasted barley.



Place 1 gallon of water into the brew kettle. Place hop pellets into a boiling bag and tie closed. Put the Black Patent Malt into the other boiling bag, tie closed and place in water along with the hops. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point. Leave the hops in the pot.

Stir the DME into the kettle and boil for 10 minutes. Stir the kettle frequently to prevent darkening the wort.

Turn off the heat and stir in the Muntons Irish Stout Extract. Keep stirring until the malt is completely dissolved.

Remove and discard the hop pellet boiling bag.

Quickly chill the wort to 140° by placing kettle into a sink of ice water. Pour chilled wort into primary fermenter and top off to the 5 gallon mark with cold water.

Pitch yeast when temperature is between 70 and 80 degrees.

Cover the fermenter, add airlock, and ferment for 7-10 days.

When ready to bottle, boil the priming sugar with 1 cup water until dissolved. Pour mixture into bottling bucket. Siphon beer from fermenter into bottling bucket.

Fill and cap bottles as usual.

homebrewed beer with malted grains and hop flowers

Home Beer Brewing

Brewing beer is an American Tradition.