Mt. Brandon Irish Stout

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This beer recipe is featured in the November/December 2016 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

This stout recipes comes courtesy of Matt Flaherty, an elite ultrarunner. When Flaherty isn’t sneaking in a quick 100-mile jaunt, you can find him brewing beer at home and Mt. Brandon stout is one of his preferred post-run libations. It just goes to show, taking inspiration from your other hobbies can make for interesting homebrew recipes!

Mt. Brandon Irish Stout | American Stout


  • For 5 U.S. gallons (18.93 L)
    • MALTS
    • 3.3 lb (1.5 kg) light malt extract syrup
    • 1 lb (0.45 kg) corn sugar (15 min)
    • 12 oz (340 g) Munton's pale 2-row malt
    • 12 oz (340 g) 500° L roasted barley
    • 4 oz (113 g) 90° L crystal malt
    • 4 oz (113 g) 350° L chocolate malt
    • HOPS
    • 1 oz (28 g) Target hops, 11% a.a. (60 min)
    • 0.5 oz (14 g) UK Kent Golding hops, 5.7% a.a. (15 min)
    • YEAST
    • White Labs WLP007 Dry English Ale Yeast
    • 1 tsp (5 g) Irish moss @ 15 min
    • 2/3 cup (100 g) corn sugar to bottle primer


    • Original Gravity: 1.042
    • Final Gravity: 1.006
    • ABV: 4.7%
    • IBU: 32
    • SRM: 28


    This recipe makes 5 gallons and is brewed using a concentrated boil of 3 gallons (11.36 L). If you boil the full volume, you may wish to decrease the 60-minute Target hop addition by 25-33 percent to account for the improved hop utilization of a larger, thinner boil.

    Steep 2-row, crystal malt, chocolate malt and roasted barley at 150°F (66°C) for 30 minutes. Remove specialty grains and add liquid malt extract. Boil for 60 minutes, adding hops at the indicated times and adding the corn sugar and Irish moss 15 minutes before knockout. Chill to 68°F (20°C), pitch yeast and ferment to completion. Bottle with 2/3 cup priming sugar or keg.

    All-Grain Version

    Increase pale 2-row malt to 6 lbs (2.72 kg), decrease corn sugar to 8 oz (227 g) and omit malt extract. Mash grains at 150°F (66°C) for one hour, sparge sufficient volume of wort to result in 5 gallons (18.93 L) after a 1-hour boil, and proceed as above.