Shillelagh Stout

Shillelagh Stout is rated 4.7 out of 5 by 15.
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Everyday is an Irish holiday with a Shillelagh (pronounced: shuh-LAY-lee) Stout in hand. This well-built, rich-tasting stout has been brewed in the Export style. A pint of this pitch black brew will impress you with its smooth and pronounced malt profile and clean bitter finish.

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    What You Get

    1 St. Patrick's Irish Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax DME Smooth

    1 Packet of Northern Brewer Pellet Hops

    1 Hop Sack

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Guiness Draught

    Murphy's Irish Stout

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.042

    Final Gravity: 1.011

    ABV: 4.2%

    SRM: (Color): 40

    IBU: (Bitterness): 50


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract,then place the unopened can in hot tap

    2. Place the packet of pellet hops into the hop sack tying it closed, then trim away excess material

    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. 

    4. Slowly sprinkle in half the DME (100gm) into the pan of cool water and stir to dissolve. Increase your heat to
    medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat
    and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on your particular conditions),
    until you hit the hot break which is where the foam has subsided and the solution is now boiling. Add the hop sack
    and allow the solution to continue to to boil for 5 minutes. Remove from heat slowly add the other half of the DME
    stirring vigorously to avoid clumping. 

    5. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed.
    This mixture of unfermented beer is called wort.

    6. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be
    approximately 1 gallon of water.

    7. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water.
    (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    8. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    9. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir

    Put your fermenter in a location with a consistent temperature between 68° and 75° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by KC in KC from Great Irish Style Stout I bought this last year and it got rave reviews from my stout loving friend. However, I just noticed that the online instructions for it have changed since I made this last year. The instructions I used said to leave the hop sack in the wort when it is poured into the fermenter. Then remove it at bottling. Current instructions are silent about what to do with hop sack when pouring into fermenter. Also, previous instructions recommended a much longer conditioning period after bottling. I think it was at least two months. My experience was that it got better after two months. Current instructions just recommends weeks
    Date published: 2020-03-12
    Rated 5 out of 5 by Tom from Syracuse from Excellent Stout! I was in the mood to brew a batch of stout. I have had good luck with St. Patrick Stout and St. Patrick's Deluxe over the last couple of years. I tried the Shillelagh Stout and I'm glad I did. The hops in the brew balanced the flavor and I rate the Shillelagh Stout as my best batch so far. I am planning on brewing another batch after I bottle the Porter that is in my LBK right now.
    Date published: 2017-05-05
    Rated 5 out of 5 by KNDABLU from Nice smooth stout Brewed this a couple of months ago and was my 1st stout recipe. Excellent flavor. Not too hoppy with a smooth finish. I could have let it condition for another month. Me and my friends loved it like it is tho. Easy recipe.
    Date published: 2017-09-16
    Rated 5 out of 5 by mikealm from FAN - TASTIC!!!! Love . . . This . . . Stuff!!! Every bit as good as any commercial Stout on the market. Takes a while to “cook,” but we’ll worth the wait.
    Date published: 2018-04-14
    Rated 4 out of 5 by toledojoe from Good stout Solid example of the style. I have repurchased this one.
    Date published: 2016-06-02
    Rated 4 out of 5 by Agave from Gets better with longer conditioning I liked this beer - nice head, not too bitter but the first bottle I opened didn’t exactly have the maltiness that I was hoping for. I left it for a week longer, and the flavor had developed well. I will try another one after a week and let’s see how that turns out.
    Date published: 2021-02-20
    Rated 5 out of 5 by Lazyk0 from This is an excellent brew. I made this brew staying I early December and it was kegged on January 7 2019. I carbonated it for 7 days and this is a very good ( one of my favorites) and is very easy to make. I’ll be making this one often!
    Date published: 2019-01-20
    Rated 5 out of 5 by Mik3y from Tasty stout! I brewed this last year to rave reviews. In my experience, the longer in the bottle the smoother it becomes. Highly recommend if you are a stout drinker.
    Date published: 2022-01-23
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    After you are done boiling the hop sack for five minutes do you remove them from the pot and discard them, or do you leave them in while you're mixing the contents? Do you also leave the hop sack in while its fermenting or 14 days?

    Asked by: Frank 23
    We leave them in for the whole process, though I do usually move them to the fermenter before adding the extract to the pot, but it also won't harm anything if they are discarded. I find that you get more layered, deeper flavors and aromas if they are left in, but you can toss them out instead and still have 95% of the flavor.
    Answered by: Mr Beer
    Date published: 2024-02-06

    It may be late now, but my 3-gallon Shillelagh Stout recipe calls for a 1/2 oz packet of Northern Brewer Pellet Hops. The kit came with a 1 oz packet so I just used the whole thing. Was I supposed to do that? Do I remove the sack of hops at any time?

    Asked by: Shift8Mike
    You did just fine! Leave the hops in until bottling. Cheers!
    Answered by: MRBEER
    Date published: 2024-01-22
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