Hi Homebrewers,
A few weeks back I had all of the boys around for the big Mayweather vs McGregor boxing match. We watched the pay-per-view fight, pouring beers and ciders from my trusty side-by-side beer fridge. We had a bunch of awesome food including truffled mac’n’cheese, collard greens with shredded slow-cooked ham hock as well as 18-hour cooked chipotle and stout (this stout in fact) beef ribs and peach, habanero and IPA hot wings. I brewed three recipes for the fight; a Mayweather American IPA, a Blackberry and Vanilla (black and white) Referee Apple Cider and this, the McGregor Stout.
I was going for a dry Irish stout, but it didn’t end up attenuating as highly as I’d had liked. No matter, this stout is still a well balanced, perceptible bitter number with a nice smooth roasted coffee and chocolate flavour.
Side note: Even though Mayweather didn’t last the distance, at just 3.8% abv, you’ll be able to go all day with this one.
Beer Profile
Batch volume: 22 L
Pre-boil volume: 31 L
Pre-boil gravity: 1.030
OG: 1.042
FG: 1.014
ABV: 3.8%
Bitterness: 40 IBUs
Colour: 32 SRM
Efficiency: 80%
Ingredients
| Grains | % of Fermentables | |
| 2.3 kg | Maris Otter Pale Malt (3.75°L) | 58.2% |
| 1.2 kg | Flaked Barley | 30.4% |
| 300 g | Carafa III (535°L) | 7.6% |
| 150 g | Chocolate Malt (350°L) | 3.8% |
| Kettle Hops | IBUs | |
| 44 g | East Kent Goldings [5 AA] – 60 mins | 30.4 |
| 10 g | Magnum [11.7 AA] – 60 mins | 9.7 |
| Yeast | ||
| 1 Packet | Safale – S-04 | |
| Other Ingredients | ||
| 1/2 tablet | Irish Moss – 10 mins | |
| Target Water Profile | ||
| Ion | Target (ppm or mg/L) | |
| Calcium | 65 | |
| Magnesium | 5 | |
| Sodium | 5 | |
| Chloride | 75 | |
| Sulphate | 80 | |
| Bicarbonates | 5 | |
Method
Mash the grains at 66ºC for one hour. Fly or batch sparge at 77ºC until you have reached the pre-boil gravity. Bring the collected wort to a boil and wait for the hot break to form. Boil for 90 minutes adding the kettle hops after 30 minutes. After the 90 minute boil either cool quickly using a chilling device or hot can into a no-chill cube and let it cool naturally. Aerate and pitch yeast. Ferment at 20ºC.
If you want to dry hop, try adding around 14 g or Fuggles or EKG a few days into fermentation. After the FG stabilises, clarify your beer if you so choose (see here on how to do it) and rack into a keg or bottle.
Carbonation and Storage
Carbonate to between 1.5 – 2 volumes and if bottling store for at least 30 days prior to drinking.
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