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Black and Tan Beer

A visually stunning layered beer that combines a rich, roasted stout with a crisp, malty pale ale. Easy for home brewers and yields 4 pints with balanced flavor and impressive presentation.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 pints
Course: Drinks and Beverages
Cuisine: Irish-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Stout Layer
  • 2 lbs roasted barley
  • 1.5 lbs black patent malt
  • 3 lbs pale two-row malt
  • 1 oz Fuggles hops 60 minute boil
  • 0.5 oz Fuggles hops 5 minute boil
  • Irish ale yeast Wyeast 1084 or similar
  • Water 5 gallons
Pale Ale Layer
  • 4 lbs pale two-row malt
  • 0.5 lbs crystal 20 malt
  • 0.5 lbs Munich malt
  • 1 oz Cascade hops 60 minute boil
  • 0.75 oz Cascade hops 5 minute boil
  • English ale yeast Wyeast 1968 or similar
  • Water 5 gallons

Equipment

  • Large brewing pot (10+ gallons)
  • Thermometer
  • Hydrometer
  • Fermentation vessel with airlock
  • Siphon or auto-siphon
  • Bottling wand and capper
  • Beer bottles (cleaned and sanitized)
  • Sanitizing solution
  • Bar spoon or cocktail spoon
  • Pint glasses
  • Measuring cups and spoons
  • Strainer or hop spider

Method
 

  1. Thoroughly clean all brewing equipment with hot water and sanitize with a no-rinse sanitizer.
  2. Heat 5 gallons of water to 165°F and add roasted barley, black patent malt, and pale two-row malt; hold at 150–158°F for 60 minutes to mash.
  3. Strain the grains and sparge with 170°F water, then bring the wort to a rolling boil and add 1 oz Fuggles hops; boil for 60 minutes.
  4. With 5 minutes remaining in the boil, add 0.5 oz Fuggles hops, then remove from heat and cool the wort to 65°F as quickly as possible.
  5. Transfer the cooled stout wort to a sanitized fermenter, pitch Irish ale yeast, seal with an airlock, and ferment at 68°F for 2–3 weeks.
  6. Meanwhile, heat 5 gallons of water to 165°F and add pale two-row, crystal 20, and Munich malt; hold at 150–158°F for 60 minutes to mash the pale ale.
  7. Strain and sparge the pale ale grains, bring the wort to a boil, add 1 oz Cascade hops for 60 minutes, then add 0.75 oz Cascade hops in the last 5 minutes and cool to 65°F.
  8. Transfer the cooled pale ale wort to a separate sanitized fermenter, pitch English ale yeast, seal with an airlock, and ferment at 68–70°F for 2–3 weeks.
  9. After fermentation completes for both beers, siphon into bottles with priming sugar, cap, and condition upright in a cool dark place for 2 weeks.
  10. To serve, pour the stout into a chilled pint glass until two-thirds full, then slowly pour the pale ale over the back of a bar spoon held just above the stout’s surface.

Notes

Serve immediately after pouring to maintain distinct layers. Practice pouring with chilled glasses and cooled beer for best results.