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Out West Irish Stout

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 29.6 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colm McHugh
Rating:
5.00 (1 Review)

Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Friday February 24th 2023
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OG: 1.042 FG: 1.010 ABV: 4.2% IBU: 38

1.044
1.011
4.3%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Muntons - Pale Ale Malt3 kg Pale Ale Malt 37 3.5 67.4%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 22.5%
0.45 kg Simpsons - Roasted Barley0.45 kg Roasted Barley 28.52 600 10.1%
4.45 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 42.06 87.7%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 2.13 12.3%
57 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.79 L Infusion 62 °C 62 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.8
Mash volume with grains 16.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 21.2 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 29.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 35  
Equipment Profile Used: System Default
 
Notes

Adjust all brewing water to pH 5.5

Add 1 tsp. calcium chloride to the strike water.

Mash thickness should be 3.1 L/kg

Mash in the pale ale malt and flaked barley at 62 °C and hold for 60 minutes. Begin recirculating, add the roasted barley, then raise the mash temperature to 76 °C. Recirculate for 15 minutes.

Sparge slowly to collect 24.5 L of wort.

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  • Last Updated: 2025-05-04 14:03 UTC