From the mid-1800's onwards, the dry Irish Stout style found such high acceptance that few points on the globe could resist it's allure. - the "Irish Stouts" of New Zealand capture the style of the traditional hoppy Irish dark ale.
This "Celtic" birthright is highly linked to the shores of the Emerald Isle even today and the brewing spirit of New Zealand retains a close bond to this style.
This unique dark, dry, hoppy beer style is most often available at a relaxing 4 % alcohol and that is the standard in New Zealand.
New Zealand versions of dry Irish style stouts typically have an strong dominance of dark malts and lots of hops to invigorate the drinker.
This style is the beer of the pub - from the country pubs of Ireland to the downtown beachfront pubs of New Zealand - Stout is a style to encourage sharing a little blarney.
1040
1040
Kettle Cast
per 100 hL.
@
OG
980
Typical
1,340
Malts :
Pale
4
1,099
kg.
82.0%
Crystal
225
80
kg.
6.0%
Chocolate
1100
107
kg.
8.0%
Roast Barley
1400
54
kg.
4.0%
Adjunct
0%
-
kg.
-
Mashing :
Iso-thermal
med temp
med-high
CaSO4
end ferment gravity
CaCl
Hops :
Early Additions
Pacific Gem
Middle Additions
Green Bullet
Super Alpha
Late Additions
0%
of kg.
40%
of kg.
Notes :
Dark, roasted malts, dry
Robust hop sometimes balanced by nitrogen
