Beer Reviews, HomeBrew & Cocktail Recipes


Irish Whiskey Soaked Oak-Aged Stout HomeBrew Recipe

irish whiskey oak-aged stout
irish whiskey oak-aged stout
irish whiskey oak-aged stout


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Oak Aged Stout
Target ABV: 5.8%
Target IBUs: 37
Recipe Type:
4.5/ 5

User Rating
34 total ratings


Posted February 12, 2014 by


All Grain Oak-Aged Stout Recipe

Profile: HomeBrew recipe for a stout aged on toasted American oak (soaked in Irish Whiskey). Rich, malt-forward dark ale with flavors of coffee, toasted malts, oak, whiskey, and vanilla.



8 lbs Maris Otter

1 lb Munich

1 lb Roasted Barley

1 lb Flaked Barley

4 oz. Chocolate Malt

4 oz. Crystal 100

Hops (pellets)

1.5 oz. Challenger 8%a, 60 minutes

YeastWhite Labs WLP007 Dry English Ale Yeast

Other: 1 1/2 cups medium toast American oak cubes soaked in Irish Whiskey for 48 hours.

Optional: Include two whole vanilla beans cut lengthwise with the oak cubes, in the Irish Whiskey soak. Pour whiskey solution into the beer when adding the oak cubes for aging, include the vanilla beans with the oak cubes. This will add another level of vanilla flavor intensity to the beer.


Mash all grains for 1 hour at 152 degrees.

Sparge at 170 degrees.

One hour boil with hop regimen above.

Ferment at 63-68 degrees for 8 days.

Rack to keg or secondary and add oak cubes in a nylon bag. Age for 4-5 weeks.

One User Review


    This looks really good. Will have to brew for St Patty’s Day.


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