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Irish Plain Porter (Single Stout)

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.91 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Cowan Beer Recipes
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Sunday June 1st 2025
1.041
1.011
3.9%
29.8
22.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,510 g Crisp Malting - Best Ale2510 g Best Ale £ 0.00 / kg
£ 0.00 		37.5 3 72.6%
472 g Flaked Barley472 g Flaked Barley £ 0.00 / kg
£ 0.00 		32 2.2 13.7%
300 g Simpsons - Amber Malt300 g Amber Malt £ 0.00 / kg
£ 0.00 		31.8 20.8 8.7%
173 g Simpsons - Roasted Barley173 g Roasted Barley £ 0.00 / kg
£ 0.00 		28.52 600 5%
3,455 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
46 g Fuggles46 g Fuggles Hops £ 0.00 / g
£ 0.00 		Leaf/Whole 4.5 Boil 60 min 29.79 100%
46 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Mash 10 min.
0.50 tsp Gypsum Water Agt Mash 1 hr.
1.50 tsp Slaked Lime Water Agt Mash 1 hr.
8.97 ml Lactic acid Water Agt Mash 1 hr.
7.06 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 6 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.6
Mash volume with grains 14.9
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 16.7 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 24.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Before pitching yeast, draw off one pint of wort. Add a small amount of WLP 645 Brett yeast to this pint, if you can justify the cost. Once fermentation in the main batch is complete, strain this pint and add it to the primary fermenter.

For an authentic pour, wait until fermentation is complete and the brew is clear. Transfer the beer from the fermenter into three 1-gallon jars with taps and one 5-litre mini growler. Force carbonate the beer in the mini growler. Do not add sugar to the "flat" beer in the jars. The growler will serve as your "high barrel," while the jars will be your "stale" beer. How to pour a traditional 'pint of Plain' is well demonstrated in old YouTube videos.

IBU should be "no more than 30"

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  • Last Updated: 2025-12-19 15:40 UTC