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Johnson Stout

120 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 120 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Sunday April 5th 2026
1.037
1.007
4.0%
27.0
24.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.2 Boil 60 min 27.02 100%
2 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
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       Amount: 3.3 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Dry Irish water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 3 27 96 50 70
High calcium to Sulfate ratio to help with dryness
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt 152 °F 152 °F 60 min
7 gal 152 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.89 g | 19.6 qt) 4.82 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.38 29.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.76 35
Equipment Profile Used: System Default
"Johnson Stout" Dry Stout beer recipe by Brewer #477590. All Grain, ABV 3.96%, IBU 27.02, SRM 24.58, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Domestic Hallertau)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-05 21:15 UTC