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Dry Irish stout

154 calories 14.7 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 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday January 20th 2026
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1.047
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Crisp Malting - No.19 Floor Malt Maris Otter5 lb No.19 Floor Malt Maris Otter 37 3 49.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 9.8%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 19.6%
6 oz Brown Sugar6 oz Brown Sugar 45 15 3.7%
6 oz Castle Malting - Special B6 oz Special B 34 150 3.7%
8 oz United Kingdom - Pale Chocolate8 oz Pale Chocolate 33 207 4.9%
10 oz Weyermann - Barke Munich Malt10 oz Barke Munich Malt 37 8 6.1%
5 oz American - Midnight Wheat Malt5 oz Midnight Wheat Malt - (late mash tun addition) 33 550 3.1%
163 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Other Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
5.03 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.29 17.2  
Mash volume with grains 5.08 20.3  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume 4.16 16.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.45 33.8
Equipment Profile Used: System Default
"Dry Irish stout" Irish Stout beer recipe by Brewer #436219. All Grain, ABV 4.79%, IBU 30.62, SRM 39.87, Fermentables: (No.19 Floor Malt Maris Otter, Roasted Barley, Flaked Barley, Brown Sugar, Special B, Pale Chocolate, Barke Munich Malt, Midnight Wheat Malt) Other: (Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2026-03-01 04:57 UTC