Mike presents two beers he brewed for a family St. Patrick’s Day celebration, an Irish Red and an Irish Stout. He wanted to offer both at the party to cater to different tastes and challenge himself with the brewing process. Following a thought process where a brewery would brew different styles using the same ingredients with slight changes. Check out this video where we taste and discuss two Irish beer styles brewed as a pair.

Here are the recipes for each beer.

Modern Irish Stout Recipe

Batch Size: 3 gallon batch (11.3L)

GRAINS
4 pounds (1.8 kg) of British Pale Ale Malt
10 ounces (284 g) of Flaked Barley
5 ounces (142 g) of Carastan Malt at 35° Lovibond
5 ounces (142 g) of Midnight Wheat
5 ounces (142 g) of Roasted Barley

HOPS
1 ounce (28 g) of Challenger Hops at 6.3%AA for 60 minutes

YEAST
WYeast 1084 Irish Ale

Modern Irish Red Ale Recipe

Batch Size: 3 gallon batch (11.3L)

GRAINS
4.5 pounds (2.04 kg) of British Pale Ale Malt
10 ounces (248 g) of Carastan Malt at 35° Lovibond
3 ounces (85 g) of Roasted Barley

HOPS
1 ounce (28 g) of Challenger Hops at 6.3%AA for 60 minutes

YEAST
WYeast 1084 Irish Ale

Procedures For The Beer Pair

Mashed at 142°F (61°C) for 90 minutes
Then ramped up temperature to 158° (70°C) for 15 minutes
Boiled for 60 minutes
Fermented at 68°F (20°C) for two weeks
Kegged for party enjoyment

Our Tasting Notes

The Irish Stout got top marks for its smooth and effortless drinkability. It had a perfect balance of complexity that made it intriguing but not overwhelming enough to tire out after a pint or two. We feel the Red Ale served as an excellent option, providing a similar taste profile while also offering a break from the roasted malt notes found in the stout.

Both these beers were received well at the party and that’s all that matters.

BREW ON!