Fighting Irish Stout Redux - Beer Recipe - Brewer's Friend

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Fighting Irish Stout Redux

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dan Langrill
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/deep-focus-irish-stout/
Created: Monday January 13th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 65.6%
9 oz United Kingdom - Chocolate9 oz Chocolate 34 425 4.9%
18 oz American - Roasted Barley18 oz Roasted Barley 33 300 9.8%
2.25 lb Flaked Barley2.25 lb Flaked Barley 32 2.2 19.7%
11.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Nugget0.7 oz Nugget Hops Pellet 14.5 Boil 60 min 35.52 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4.10 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.52 psi       Temp: 42 °F       CO2 Level: 2.34 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 3 33 119 93 280
Total Water to be prepared: 9.1 gal, use for both mash and sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.1 qt Strike 70 °F 159 °F 60 min
6.6 qt batch sparge Batch Sparge 212 °F 165 °F --
3.1 gal top off to hit final vol Fly Sparge 165 °F 165 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.58 18.3  
Mash volume with grains 5.49 22  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7.65 30.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.33 37.3
Equipment Profile Used: System Default
 
Notes

Cloned Deep Focus Stout with close-ish water calc and Omega Yeast


Fermentation Schedule:
Chill to 64°F (1 8°C).
Pitch yeast and ferment 4 days at 64°F (1 8°C).
Raise temperature to 66°F (19°C) and ferment for 4 more days
Raise temperature again to 68°F (20°C) for 6 more days, or until target gravity is reached

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  • Last Updated: 2025-04-18 13:54 UTC