Cask Conditioned Irish Stout for CHAOS' Stout & Chili Night
by Jim Vondracek on 01/12/16Hugh and I brewed a dry Irish Stout at the CHAOS brewhouse for the club's upcoming Stout & Chili Night. The twist on it is that we're cask conditioning it - rather than bottling or kegging, we put it into a pin cask (about a five gallon cask), primed it with a sugar solution and are letting it condition and naturally carbonate in the cask. We'll serve it by pounding a tap into the cask and let gravity do its work.
The English call this Real Ale - and its kind of a big thing there. If you want to read more about cask conditioned ales, take a look at this article I wrote a few months ago http://www.homebrewtalk.com/casks-for-homebrewers.html\
Stout & Chili Night is fun - homebrews, a bunch of chilis, music and great people. And its the only place you'll be able to taste our cask-conditioned Irish Stout! Its a great deal, too - $35 for a trial membership gets you into this tremendous evening, with thirty homebrews, a few professional breweries, and food. Follow this link for more info https://chaosbrewclub.net/event/5th-annual-stout-chili-night
Irish Stouts are the dry, low ABV version of stouts - think Guinness or Beamish. Dark with a pronounced roasty flavor. At 4.4% abv, and with a dry finish, its easy to drink a couple of pints and not feel bloated or inebriated. Its the working man's stout. Our recipe for the Cask Conditioned Irish Stout was:
Pale Malt (64%)
Flaked Barley (23%
Roasted Barley (5%)
Bries Blackprinz Malt (8%)
1 oz. Pacific Jade hops (13% aa)
Nottingham Yeast
For the beer geeks:
Original Gravity: 1.044
Final Gravity: 1.010
ABV: 4.4%
39 IBUs
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