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LEGACY - Dry Irish Stout

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 12.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (ending kettle)
Hop Utilization: 98%
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday July 24th 2022
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1.045
1.011
4.4%
35.5
30.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Simpsons - Maris Otter pale14 lb Maris Otter pale 38 2.4 68.3%
4 lb Flaked Barley4 lb Flaked Barley 32 2.2 19.5%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 7.3%
1 lb Dingemans - Chocolate Rye1 lb Chocolate Rye 30 115 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.95 oz East Kent Goldings4.95 oz East Kent Goldings Hops Pellet 4.3 Boil 60 min 35.5 100%
4.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.75 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
2.07 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 381 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 5 12 73 76 0
Bru'n' water's Black dry water profile, mash at 147-148f, ferment mid 60s with 1084/Imperial darkness. Absolutely wonderful beer on Co2 or nitro (if co2, go for low volumes)

ADD 1.5 MLS LACTIC ACID TO SPARGE WATER TO HIT 5.5-5.6PH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 148 °F 148 °F 60 min
7.69 gal Batch Sparge 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.69 gal (54.74 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.69 gal (6.74 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.69 g | 54.7 qt) 12.75 51  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.7  
Post boil volume (equipment estimates 11.06 g | 44.3 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 15.56 62.3
Equipment Profile Used: System Default
 
Notes

Roasted Barley ground into finest dust possible via coffee burr grinder and added at end of mash, recirculated for 15 minutes (vorlauf) before lautering into boil kettle. I brew on a 3 vessel system but do full volume mashes, recirculating through a herms coil in my HLT. Electric brewing on 240v system with 5500w elements.

OG recipe: Maris otter pale: 7 lbs, flaked barley 2 lbs, roast barley 1 lb.

Revised recipe now includes a small charge (5 oz) of chocolate malt to increase coffee flavors.
---
brewed again 7/26. modified chocolate rye to 8 oz and ground it up with the roast malt for a late addition (added it 15 min before lautering) Mash 148. i always get better efficiency with this beer than others, so i added some water to drop my pre-boil gravity down to 1.038, and added more water at the 15 minute mark to reduce from 1.047 to 1.044 approx, which is about 2 points from what i finished at. pitched 66f

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  • Last Updated: 2025-07-15 15:55 UTC