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chris's guinness draft 2

236 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: cns
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Monday May 19th 2025
1.071
1.019
6.8%
19.7
35.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 75%
2.50 lb Flaked Barley2.5 lb Flaked Barley 32 2.2 15.6%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 6.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 4.3 Boil 60 min 19.67 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Epsom Salt Water Agt Mash 90 min.
1.80 g Gypsum Water Agt Mash 90 min.
0.90 g Salt Water Agt Mash 90 min.
12 ml Lactic acid Water Agt Mash 90 min.
13.80 g Chalk Water Agt Mash 90 min.
0.30 g Slaked Lime Water Agt Mash 90 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
3 Liters
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 589 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Start w/distilled water.
Add lactic acid to the mash as needed to get pH to 5.4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Beta-amylase rest Temperature 145 °F 145 °F 90 min
1.5 gal Get up to Sparge temp Sparge 177 °F 172 °F 10 min
Main sparge to BK Sparge 172 °F 172 °F 30 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 7.2 28.8  
Mash volume with grains 8.48 33.9  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.36 g | 13.4 qt) 2.05 8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Tasting notes: Too malty, with a faint long-chain-sugar after taste. A wee bit too heavy on the roasted barley - cut it by 30%. Cut the hops IBU by 25% - 30%. Change the water profile to focus on a dry crisp finish that accents the hops rather than the malt.

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  • Last Updated: 2026-07-15 21:55 UTC