Name: Tapastres Lawson's Finest Nitro Stout Recipe
Cook time: 14 min
Total time: 14 min
Yield: 5 servings
Cuisine: Irish
Ingredients: 9 lbs Irish pale ale malt (or Maris Otter); 0.5 lbs Flaked barley; 0.25 lbs Carafa II (dehusked roasted malt) or roast barley; 0.5 lbs Chocolate malt; 0.25 lbs Roasted barley; 0.5 lbs Caramel/crystal malt (60L); 5.5 gal Water (strike + sparge + boil losses accounted); 1 pkg Irish ale yeast (e.g., Wyeast 1084 or Safale S-04 dry); 1 tsp Irish Moss or Whirlfloc (optional, fining); 0.5 tsp Gypsum (calcium sulfate) — mash water adjustment (optional); 0.25 tsp Brewer's chloride (calcium chloride) — water balance (optional); 0.125 tsp Table salt (for slight minerality, optional); 1 oz Fuggle hops (or East Kent Goldings) — bittering; 0.5 oz Fuggle hops (or East Kent Goldings) — aroma; 3.5 oz Priming sugar (if bottling) or CO2 for kegging; 1 to taste Nitrogen stout mix (if using beer gas for dispensing) or nitrogen tank; 8 oz Irish-style dry stout adjunct (liquid lactose for sweetness, optional); 0.5 tsp Cold crash aid (gelatin, optional)

A smooth blend of Vodka, Baileys, cold brew espresso, and coffee liqueur-bold, creamy, and irresistibly sophisticated.

CAUTION

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This taproom favorite, formally known as McPeake's Nitro Irish Stout, utilizes authentic Irish Malts to deliver notes of chocolate and roast that are elevated by a dose of nitrogen.

Mill the grains (if not pre-milled). Heat 3.5 gallons of strike water to approximately 168°F (to achieve mash temperature of ~152°F when combined with grains). Add gypsum, calcium chloride and salt to the strike water if using, stirring to dissolve.

Mill and heat strike water

Add the milled grain bill and flaked barley to the mash tun and pour the strike water in. Stir thoroughly to eliminate dough balls. Rest the mash at 152°F for 60 minutes to convert starches to fermentable sugars. Maintain temperature +/- 2°F.

Mash

Raise mash temperature to 168°F for mash-out (optional) for 10 minutes. Vorlauf (recirculate) until runoff is clear, then begin collecting wort into the boil kettle.

Mash-out and vorlauf

Sparge with approximately 2.0 gallons of water at 170°F to collect enough wort for a 60–75 minute boil, aiming for ~5–5.5 gallons pre-boil depending on system losses.

Sparge

Bring the wort to a rolling boil. At the start of the 60-minute boil, add 1.0 oz Fuggle hops for bittering. With 15 minutes left, add Irish Moss or Whirlfloc and 0.5 oz Fuggle hops for aroma. Optionally add lactose at 15 minutes if you want a slightly fuller mouthfeel and residual sweetness.

Boil and hop schedule

After the boil, chill the wort rapidly to 66–68°F using an immersion chiller, plate chiller or ice bath. Aerate or oxygenate the cooled wort thoroughly (shake in sanitized fermenter or use O2) to prepare for yeast pitching.

Cool wort

Transfer the cooled wort to a sanitized fermenter, leaving behind trub. Pitch the chosen Irish ale yeast (rehydrate dry yeast or pitch liquid pack). Target fermentation temperature 66°F (18.5°C).

Transfer and pitch yeast

Allow primary fermentation to proceed for 7–10 days until activity slows and final gravity approaches expected range (typical OG ~1.046–1.052; FG ~1.010–1.014 depending on lactose). Optionally add a dry hop of 0.25 oz Fuggle at day 3–4 for subtle hop character (not traditional).

Primary fermentation

After fermentation is complete, cold crash the beer to near 36–40°F for 48 hours to help clear. If using gelatin or other finings, add per product instructions to further clarify.

Cold crash and conditioning

If bottling: gently dissolve priming sugar in 1 cup boiled and cooled water, mix into beer and bottle. Condition bottles at room temperature for 2 weeks. If kegging: transfer beer to a keg, purge with CO2, and carbonate gently (or skip CO2 and force gas later).

Packaging

To achieve the classic nitro stout cascade and creamy head, dispense with a stout faucet and nitrogen (or beer gas blend ~75% N2 / 25% CO2) at 30–40 psi through a restrictor plate. If using a nitro keg charger system, follow manufacturer's directions to infuse nitrogen. Allow the beer to settle under nitrogen for 24 hours before pouring. Serve with a 90-degree pour to encourage the characteristic cascade and thick creamy head.

Nitro conditioning / serving

If you included lactose, add it to the boil with 15 minutes remaining; it is non-fermentable and will add body and sweetness characteristic of some modern stouts. Dissolve thoroughly before returning to boil.

Lactose addition (optional)

Taste a sample once conditioned. If further roasty or chocolate notes are desired, consider slight aging on neutral oak or blending a small portion of a more roasted stout. Adjust service temperature to 38–45°F for optimal nitro stout presentation.

Final tasting and adjustments

Irish pale ale malt (or Maris Otter)

Flaked barley

Carafa II (dehusked roasted malt) or roast barley

Chocolate malt

Roasted barley

Caramel/crystal malt (60L)

Water (strike + sparge + boil losses accounted)

Irish ale yeast (e.g., Wyeast 1084 or Safale S-04 dry)

Irish Moss or Whirlfloc (optional, fining)

Gypsum (calcium sulfate) — mash water adjustment (optional)

Brewer's chloride (calcium chloride) — water balance (optional)

Table salt (for slight minerality, optional)

Fuggle hops (or East Kent Goldings) — bittering

Fuggle hops (or East Kent Goldings) — aroma

Priming sugar (if bottling) or CO2 for kegging

Nitrogen stout mix (if using beer gas for dispensing) or nitrogen tank

Irish-style dry stout adjunct (liquid lactose for sweetness, optional)

Cold crash aid (gelatin, optional)

Lawson's Finest Nitro Stout

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Lawson's Finest Nitro Stout Recipe in just 14m. This taproom favorite, formally known as McPeake's Nitro Irish Stout, utilizes authentic Irish Malts to deliver notes of chocolate and roast that are elevated by a dose of nitrogen.

Lawson's Finest Nitro Stout Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like