February 2022 Style of the Month: Irish Extra Stout

Irish Extra Stout
April’s meeting we had (1) examples of a Irish Extra Stout

Here are some details for the Irish Extra Stout – BJCP Category 15-C

Click here to see the info:

And Beersmith’s describes it as:

A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry. History: Same roots as Irish stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product. Described by Guinness as a “more full-bodied beer with a deeper characteristic roasted bitterness and a rich, mature texture. Of all the types of Guinness available today, this is the closest to the porter originally brewed by Arthur Guinness.” Note that in modern times, Guinness Extra Stout has different strengths in different regions; the European version is around 4.2% and fits in the Irish Stout style. Style Comparison: Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like a porter.

~Beersmith software

We had examples brought by Alex Hartlaub

Alex’s recipe details including water adjusts from BeerSmith:

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 33.2 IBUs 37.3064546 1.056 1.011 5.9 %
Actuals 1.054 1.01 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Irish Extra Stout 15 C 1.052 - 1.062 1.01 - 1.014 35 - 50 25 - 40 2.4 - 2.6 5.5 - 6.5 %


Name Amount %
Maris Otter (Crisp) 12 lbs 64.86
Barley, Flaked (Briess) 4 lbs 21.62
Black Barley (Briess) 2 lbs 10.81
Chocolate (Briess) 8 oz 2.7


Name Amount Time Use Form Alpha %
Nugget 1 oz 40 min Boil Pellet 13
East Kent Goldings (EKG) 1 oz 30 min Boil Pellet 5
HBC 472 1 oz 10 min Boil Pellet 9


Name Amount Time Use Type
Epsom Salt (MgSO4) 7.84 g 60 min Mash Water Agent
Baking Soda 5.51 g 60 min Mash Water Agent
Calcium Chloride 3.09 g 60 min Mash Water Agent
Chalk 2.88 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 0.43 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.91 g 60 min Water Agent
Baking Soda 2.05 g 60 min Water Agent
Calcium Chloride 1.15 g 60 min Water Agent
Chalk 1.07 g 60 min Water Agent
Gypsum (Calcium Sulfate) 0.16 g 60 min Water Agent


Name Lab Attenuation Temperature
Lutra Kveik (OYL-071) Omega 79% 68°F - 95°F


Step Temperature Time
Mash In 152°F 75 min
Ramp up for mash out 168°F 10 min

We what will be your next beer to brew? Possibly look into making a Irish Extra Stout!

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