Oisin Owl Irish Stout

In 2025, I wanted to concentrate a little more on my BJCP Goal, and my Roll-a-Style List.

Early in the year, I brewed Merida Scottish Ale, using harvested Irish Ale Yeast, and I wanted to continue that yeast with an Irish Ale.

I had 15C. Irish Extra Stout on the Roll-a-Style List and with St. Patrick's Day coming up, I thought that would be a great beer to have on tap for this holiday.

So, I pretended to roll a 12 

Which, of course corresponded to the 15C. Irish Extra Stout.

"A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry."

For this recipe, I looked at Brewing Classic Styles, I asked ChatGPT, and I looked at the American Homebrew Association's recipes (Paul's Irish Extra Stout).

I pretty much ignored all these and came up with my own recipe.  And this is it.

The name "Oisin Owl" came from the AI Generated post Pack o' Hooligans Stout.

Apparently, "Oisín" is an mythological Irish creature. I'm not sure how AI came up with the owl, but I decided it would make a good beer name for an Irish beer.

I was drinking this beer by St. Patrick's Day, and believe that I nailed the smooth rich roast flavor without overdoing any flavor in the beer. It is wonderful.

On untapped: Oisin Owl Irish Stout 

For more about this beer, see Sheppy's Blog: Oisin.

Oisin Owl Irish Stout --- Batch 1 (371)

Style		Irish Extra Stout		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		65.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.055 SG		Estimated FG		1.014 SG
Recipe Bitterness		40.3 IBUs (Rager)		Alcohol by Volume		5.5 %
BU : GU		0.728
Recipe Color		41.1 SRM		Color
Measured OG:		1.055		Measured FG:		1.013
ADF:		75		Measured ABV:		5.6

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.03 gal	Denver, Colorado	Water	1	-	-
6.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
9 lbs 8.0 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	4	74.5 %	0.74 gal
1 lbs 8.0 oz	Barley, Flaked (1.7 SRM)	Grain	5	11.8 %	0.12 gal
12.0 oz	Roasted Barley (Simpsons) (550.0 SRM)	Grain	6	5.9 %	0.06 gal
10.0 oz	Chocolate Malt (450.0 SRM)	Grain	7	4.9 %	0.05 gal
6.0 oz	Crystal, Dark (Simpsons) (80.0 SRM)	Grain	8	2.9 %	0.03 gal
0.500 oz	Magnum [14.40 %] - First Wort 60.0 min	Hop	9	32.5 IBUs	-
0.500 oz	Magnum [14.40 %] - Boil 15.0 min	Hop	10	7.9 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	11	-	-
1.0 pkg	Irish Ale (Wyeast Labs #1084) [124.21 ml]	Yeast	12	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 32.14 qt of water at 159.1 F	152.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
A couple days before brew day, make 6 cup starter with 3 cups DME.
Combine brewing salts in the mash and sparge water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=101,Mg=8,Na=21,SO4=88,Cl=119,HCO3=104
Boil wort adding ingredients as specified.
Cool to as close to 60 degrees as possible to pitch.
Ferment under 65 for a couple of days, then let heat up to about 70.
Total fermenation time 2 weeks.
Keg and force carbonate. Drink when ready

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.050 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...