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Danny Boy

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Doc Farmer
Hop Utilization: 82%
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday December 10th 2024
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1.052
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5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Bairds - Maris Otter Pale Ale7.5 lb Maris Otter Pale Ale 37.5 2.5 65.6%
2.25 lb Flaked Barley2.25 lb Flaked Barley 32 2.2 19.7%
18 oz Briess - Roasted Barley18 oz Roasted Barley 33.1 300 9.8%
9 oz American - Chocolate9 oz Chocolate 29 350 4.9%
11.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 33.99 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 5 min.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1.68 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.12 psi       Temp: 35 °F       CO2 Level: 2.34 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
3.58 gal Strike 162 °F 149 °F 60 min
5.5 gal sparge to 7.25 Sparge 170 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.57 14.3  
Mash volume with grains 4.49 18  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.36 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

Chill to 64F before pitching and hold for 4 days.
Increase temp to 66F for another 4 days.
Increase temp to 68F for 8 days or until FG reached.
Cold crash and carb in keg to 8 psi.

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  • Last Updated: 2026-07-20 15:52 UTC