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Put a Cork in it

144 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.32 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Herr Stein
Hop Utilization: 99%
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday April 13th 2023
1.044
1.010
4.4%
28.6
28.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 65%
3 oz Briess - Organic Black Malt3 oz Organic Black Malt 32.2 500 2.4%
3 oz Proximity - Chocolate Malt3 oz Chocolate Malt 32 350 2.4%
10 oz American - Roasted Barley10 oz Roasted Barley 33 300 8.1%
6 oz Cane Sugar6 oz Cane Sugar 46 0 4.9%
1 lb Holland & Barrett - Organic Flaked Barley1 lb Organic Flaked Barley 28 2.52 13%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 4.1%
123 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Fuggles0.6 oz Fuggles Hops Pellet 5.6 Boil 60 min 13.81 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 10.2 55.6%
0.20 oz Fuggles0.2 oz Fuggles Hops Pellet 5.6 Boil 60 min 4.6 11.1%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.75 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.72 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.45 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
7 gal Infusion -- 153 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.7 g | 30.8 qt) 7.46 29.8  
Mash volume with grains (equipment estimates 8.29 g | 33.2 qt) 8.04 32.2  
Grain absorption losses -0.91 -3.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.32 25.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.75 g | 23 qt) 5 20  
Total: 7.46 29.8
Equipment Profile Used: System Default
 
Notes
  • Balanced profile. Tan, lasting very creamy head, good lacing velvety. Good drinking stout.
  • Mill the roasted grains, to get the best color and flavor go for an extremely fine grind, almost like dust, I use a coffee grinder.
    *Bag and add the roasted grains, chocolate, roasted barley and black malt after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over give it a good stir to mix it into the existing grain and hold for ~15 minutes; no more than 30 min. Squeezing the bag will result in releasing a little more extract but lower pH and give a harsh flavor. so avoid this.
  • WLP004 English ale yeast adds a bit of fruitness in the background and is a bit sweeter. WLP007 Irish yeast has zero sweetness and comes out dry with a bit of a "twang". Both yeasts make this recipe a very good, smooth drinking stout.
  • I go for a lower carbonatation and typically serve at a cool but definitely not cold temp, around 60° to bring out the flavors.

    I've been told this tastes like chocolate milk. Very smooth and velvety.
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  • Last Updated: 2026-01-30 11:58 UTC